Ingredients
- 1 boneless beef roast
The rub
- 1 Tbsp ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper
The juice
- 6 cups hot water
- 4 cubes beef bouillon
Instructions
- You can cut small slits in the surface of the meat every inch or so and stick slivers of fresh garlic into the meat. If you do this, you can leave the garlic out of the rub. Otherwise, mix the rub in a bowl and sprinkle and massage it onto the meat. Save the leftover for the juices. Let the meat sit for about 30 minutes and preheat the oven to 400°F.
- Boil the water in a 9x13” baking dish and add the bouillon. Pour the remaining rub into the pan with the juice. Put a rack in the pan and place the roast on top of the rack. Roast at 400°F until the interior temp of the meat is 140°F for medium rare, about 30 minutes per pound.
- When it is done cooking, remove the pan from the oven and let the meat sit for about 30 minutes for the juices to be absorbed. Let it chill in the refrigerator for a few hours before slicing. When slicing, slice the meat against the grain.
Notes
Makes about 10 sandwiches with about ¼ pound of meat each. You can cook this well in advance and refrigerate the meat and juice, then heat up as needed or freeze it.