English Roast Beef Sandwich

This actually didn't start out as I'd planned. I had planned on purchasing an eye-round roast to dry roast for roast beef, but I ended up slow-cooking a boneless English roast for 8 or so hours (plus overnight brining) and chopping it for sandwiches. I have to say that the end result was magnificently tender and moist and delicious!

You can probably skip the first two steps (the overnight brining), but I did it because I wanted to see what effect it would have on the meat. That or I goofed up. Either way, it came out great!


Ingredients:

• 4 pound boneless English roast
• Salt
• Pepper
• 1 Medium Onion, sliced into rings
• Vegetable oil
• 6 t beef bouillon or 6 cubes
• 3 t garlic powder
• red potatoes
• carrots
• celery

1. Rub the roast with salt and pepper (3 teaspoons kosher salt and 1 1/2 teaspoons pepper for a 4 pound roast. Adjust if your roast is smaller/larger).

2. Wrap the roast in plastic wrap and sit in fridge overnight.

3. Next day, heat oil in a Dutch oven. Brown roast on each side, about 10 minutes each side, in hot oil.

4. Dissolve beef bouillon in 2 cups hot water and add to beef. You could substitute beef broth instead if you'd like.

5. Sprinkle with salt, pepper, and garlic powder.

6. Layer sliced onion over roast, cover, and simmer for 6 hours.

7. Add vegetables, and simmer another 2 hours.

8. Decision time. You can eat as a roast, or what we did is brown a few hoagie rolls, top with the chopped beef and some melted provolone. Poured some au jus in a bowl and made French (or rather, English!) dips! Man, they were good! Serve the veggies on the side or heap them on top of the sandwich.