BOTTOM ROUND ROAST BEEF SANDWICHES
Quick and easy homemade barbecue rub and herb crust. Great to serve for lunch, dinner, or even bring to work for a real moist and tender BBQ treat.
Author:
Owen Quirk @aweebitquirkybbq
INGREDIENTS
DRY RUB
- 2 tbsp black pepper
- 2 tsp salt (omit if dry brining)
- 2 tbsp turbinado sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
HERB CRUST
- 1/3 cup fresh parsley
- 1/4 cup fresh thyme
- 1/4 cup fresh rosemary
- 6 garlic cloves
- 1 tsp kosher salt
- 1/4 cup olive oil (add until paste forms)
OTHER
- 3 lb bottom round (or eye of round)
- 10-12 hoagie or sandwich rolls
- 3 onions
- 3 bell peppers or hot peppers (or mix)
- 3 tbsp butter
- Other sauces and toppings
DIRECTIONS
- Trim bottom round as needed per preference.
- Light your Pit Barrel® and add 2-3 chunks of cherry wood.
- Apply dry rub. Mix herb crust ingredients and pat onto meat. Place on grill grate.
- Slice onions and cook in cast iron with butter. Grill peppers until softened.
- Remove meat at desired doneness (around 135° for medium).
- Rest meat, then slice thinly for sandwiches.
- Warm sandwich bread while preparing toppings.
- Build sandwich with meat, onions, peppers, cheese, sauces, or other toppings.
RECIPE NOTE
Desired Temp: 140º
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