You can choose to have an all beef sandwich, or drop an Italian sausage on the bottom of the role and call it a combo. To make, get yourself the following:
- 3 lbs of top round roast
- 2 cloves of garlic
- 1 teaspoon onion salt
- 1 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon of crushed red pepper
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 5 cups of beef stock
- 10 sub rolls
Combine the dry ingredients. Rub the roast with 1 garlic clove and then sprinkle with half the rub. Smoke at the lowest temperature on your grill for 2-3 hours. Heat the beef stock to a simmer and add the rest of the dry ingredients and 1 additional garlic clove, as well as the bay leaf.
Place the beef in a 13×9 pan and pour beef stock on top. Cook at 400 until you get to an internal temperature of 135F (about 2-3 hours). Remove roast from pan and let rest. Reserve the gravy/juice. After about 30-60 minutes, wrap roast with plastic wrap and refrigerate overnight. Slicing cold meat is much easier than hot, plus it keeps the juices in the meat. But if you’re in a pinch, just slice and go for it.
Slice as thin as you can. Warm gravy/juice to a simmer and place a serving of beef in the gravy to warm for about 5 minutes. Remove beef from gravy, place on rolls, and top with giardiniera . Add a bit more gravy for a nice, wet sandwich.