Ingredients
Scale
- 5 lb Bottom Round Roast Aka Rump Roast
- 1 large Onion, thinly sliced
- 3 tbsp SPG Seasoning
- 2 tbsp Bachan’s Original
- 12 Large Kaiser Rolls
- Provolone cheese
- 1 sprig fresh Rosemary
- 1 sprig fresh thyme
- 1 stick of melted butter or ½ cup of melted beef tallow
Au Jus
- 2 cups Beef broth
- 1 cup beef drippings
- 1 tbsp Bachan’s Original
- 1 tbsp garlic paste
- ½ tsp salt
- ½ tsp black pepper
Horseradish Sauce
- ½ cup mayo
- 1 tbsp horseradish
- 2 tbsp Bachan’s Original
Instructions
- Cut the roast down the middle length wise ¾ of the way through.
- Thinly slice the onion
- Use Bachan’s as a binder on the inside of the roast, then season the roast on all sides.
- Stuff the sliced onions in the roast then fold the roast back together and secure with butcher’s twine every 2-3 inches.
- Optional: Place the roast on a wire rack with a sheet pan underneath then refrigerate the roast overnight. This will give the roast more seasoning deeper into the meat.
- Remove the roast from the refrigerator and let it come to room temp for 1 hour prior to cooking.
- Place the roast on the rotisserie at 275F for 1.5-2 hours with the coals banked to one side of the rotisserie. Use a foil pan underneath the roast to catch the drippings.
- After 1 hour, begin basting the roast with beef tallow or melted butter using rosemary and thyme as the brush.
- Remove the roast once it reaches an internal temp of 135°F.
- Place foil over top as it rests for 30 minutes then slice against the grain.
- In a sauce pan, combine all of the ingredients for the Au Jus. Mix thoroughly with a whisk then bring to a boil and remove from heat.
- Make the horseradish sauce by combining all of the ingredients then mix thoroughly.
- Thinly slice the roast against the grain using a meat slicer machine or a sharp knife.
- Assemble the sandwich with roast beef, onions, provolone cheese, mayo then dip in au jus.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main course
- Method: Rotisserie
- Cuisine: American