As you may or may not know, I have catering tendencies. As part of my ranch wife duties, I feed the crews of folks who come help us when the work load is too much for my husband and I to handle on our own. And, apparently I like to volunteer to cater other events as well.
On one such catering occasion, I fixed lunch for a group of cattlemen and women who were manning a fun/informational beef booth (and by “booth,” I actually mean parking lot) at a local city celebration. While I was planning for the meal, I decided that whatever I chose to serve had to be insanely flavorful and easy to eat on the fly.
I looked through my go-to cooking for a crew recipes and rifled through some new recipes on Pinterest, before settling on this roast beef served in hot sandwich form. As per my usual, I did alter the original recipe based on what I had available for ingredients and what I perceive as ease of cooking.
The results – they did not disappoint! This roast beef has earned a place in my top five favorite beef recipes – not even joking. Seriously, I thought it was so fantastic that I made it for the cattlemen and women and then again two days later for the weaning crew. AND… this recipe has left several speechless with its ridiculous tastiness since that time.
Don’t forget the rules of food safety! Here is the short list:
- Always, wash your hands before and after handling raw meat.
- Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
- 3 pound rump or sirloin tip roast
- 2 tablespoons olive oil, more for brushing rolls
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried thyme
- 1 1/2 teaspoons fresh basil, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 2 cups beef broth
- 1 cup water
- Hoagie rolls
- Sliced Provolone
- Preheat the oven to 375 degrees.
- Mix together in a small bowl the olive oil, garlic, salt, pepper, thyme, basil, and rosemary. Let the mixture sit 5-10 minutes.
- Place the roast on a baking rack over top of a roasting pan. If you do not have a roasting pan using a 9×13 cake pan works perfectly fine. Massage the roast with the garlic-herb mixture, generously covering the roast on all sides.
- Pour the beef broth and the water into the roasting, or cake, pan. Position the roast on the baking rack so that the fat side is facing up, insert an oven safe meat thermometer into the thickest part of the roast (this is important to ensuring the doneness of the roast), and place in the oven. Roast for 45 minutes, or until the thermometer reads 125 degrees. During this time, do not open the oven door no matter how tempting it is.
- Once the internal temperature reaches 125 degrees, turn the oven down to 250 degrees and roast an additional 20 minutes, or until the internal temperature reaches 135 degrees. When the internal temperature reaches 135, remove the roast from the oven and loosely tent with aluminum foil. The internal temperature will continue to rise to around 145 degrees. Let the roast rest tented for at least 10 minutes.
- Once the roast has rested, and is cool enough to handle, place it on a cutting board and thinly slice. Pour the juices from the roasting, or cake, pan over the meat and toss so that each slice gets a nice coating.
- Serve plain with sides of your choice, or in sandwiches.
- If you decide to serve your ridiculously tasty roast beef in sandwiches, check out the following instruction…
- While the roast it resting in its juices, preheat the oven to broil. Brush (or spray) the inside of the rolls with olive oil and place on an oven safe baking sheet open and oil side up. Broil about 1 minute or until lightly toasted. It is a good idea to have the oven light on and stay close to avoid burning your rolls – trust me, I speak from experience.
- To assemble these ridiculously tasty roast beef sandwiches, cut one slice of provolone in half and put the halves down on the roll side-by-side or you could use two slices if you like it a little cheesier. Take a moderate handful of the sliced roast beef and spread over the cheese side of the roll. Close the sandwich, wrap in foil, and place in the oven, or a roaster, at 200 degrees for about 20 minutes, or until the sandwiches are warm to the touch and the cheese is melted.
- Serve plain, or topped with whatever sandwich fixin’s trip your trigger – sauteed mushrooms and onions, jalapenos, horseradish… The options are endless!