Sliced roast beef

[Chili Head]

I cooked this at 250 until the internal temp was 130. I was going for an Arby's type roast beef sandwich sliced thin. I dusted the roast with double secret steak seasoning and used grape seed oil as glue. I like the grape seed oil because it imparts little to no flavor. It turned out good but I'm not 100% satisfied and will be looking into this further.
I'm mainly looking for more flavor deeper into the meat. Here's how it turned out.


I cut it in half to make it easier to slice after letting it set for 15 minutes first.



Sliced on the antique slicer..time to upgrade I think.





On toast with sides.


Like I said it was good just not knock your socks off good.

[ACW3]

Chili,
Been a while since I have seen one of your posts.  Work must be getting in the way of fun, again. 

The meat does look pretty good.  Was it tender enough?  That cut of meat tends to be a little tough some times.  That piece of meat would make some fine Italian beef sandwiches since it gets to cook some more in those fine juices.

I just bought some grape seed oil.  I like that, too.  I used it when I was stir frying some chicken recently.  A little goes a long way.  It did not impart any oily flavor, either.

Art

[Smokin Don]

Looks good CH!!! Like Art haven't seen you post lately! If you have any leftover, sauté some peppers and onions then add beef broth and the meat and just heat up, makes good sandwiches. Don

[TMB]

Looks good need my addy ?  Would love to try that one

[Saber 4]

Great looking roast and plate CH, when I smoke an eye of round and slice it thin like that I like to make a French dip style Panini with smoked gouda or dip the slices in hot Au Jus and serve it open faced on some fresh crusty bread. 

[CDN Smoker]

Very interesting, thanks for posting

[Chili Head]

Oooooh French dip..leftovers will be perfect for that!

Yeah art I'm finally back on the day shift. 5 years working vampire hours was plenty! I'm going to have more days where I can cook now. In the past I cooked mainly on Saturdays because the wife was off work too and we would do it together. Ive missed being around and posting so now that life is back to normal I'll be around more.

[Las Vegan Cajun]

Great looking sliced beef, I'd take a plate of it. 

[sliding_billy]

Good looking sandwich meat!

[africanmeat]

this is a mouthwatering sandwich.

[Pam Gould]

Chili,
Been a while since I have seen one of your posts.  Work must be getting in the way of fun, again. 

The meat does look pretty good.  Was it tender enough?  That cut of meat tends to be a little tough some times.  That piece of meat would make some fine Italian beef sandwiches since it gets to cook some more in those fine juices.

I just bought some grape seed oil.  I like that, too.  I used it when I was stir frying some chicken recently.  A little goes a long way.  It did not impart any oily flavor, either.

Art

Looks good to me..but what Art said..that would make excellent Italian beef sammiches.  I can't figure out how Arby's does it either, but someone here will guide us.  Pam .☆´¯`•.¸¸. ི♥ྀ.

[HighOnSmoke]

Roast looks delicious Chili! The last one I did (rump roast) I injected it with beef broth and garlic
powder and let it sit for about 6 hours. It definitely helped get the flavor deeper inside. Next time
I will let it go overnight after injecting before smoking.

[muebe]

Glad to see you posting Chili!

Sammy looks outstanding. Did you use Arby's Q sauce to stay authentic?

[Scallywag]

Agreed it's good to see you posting again! I would love a couple of those sammies please!

[ACW3]

One of the reasons I mentioned the Italian beef sandwiches is because Chili sent me several packages of the seasoning a few years back.  I believe he did a post that really, really looked delicious.  I said so, and shortly thereafter, I received a small care package in the mail with the seasoning.  I think I still have a package or two left.  Might be time to make another batch.

Art