Cajun Roast Beef

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Master of the Pit
Original poster
OTBS Member
May 21, 2006
Monroe, La
I started a 7# eye of round roast beef this morning to make Cajun roast beef for Po Boy sandwiches for tomorrowâ€[emoji]8482[/emoji]s family dinner. Here is the roast straight out of the cry o vac pac.

Since this is for sandwiches I donâ€[emoji]8482[/emoji]t want much fat on it. I trimmed the fat and silvery stuff like a membrane off and got my stuff for the rub ready.

Here it is all rubbed and ready to hit the smoker.

When itâ€[emoji]8482[/emoji]s finished today it will get foiled and cooled overnight for slicing thin tomorrow morning. I take it to 180* for a well done roast for sandwiches. 170* gives a light pink center if you prefer. I save the juices and mix them with water, milk and Tonyâ€[emoji]8482[/emoji]s creole gravy mix for a gravy to pour on and dip the Po Boys in.

Iâ€[emoji]8482[/emoji]ll try to get pics after I slice it tomorrow, but it gets pretty hectic around here on Sunday mornings.
Yep, IMO they are good for two things. Cutting into steaks, beating flat and making chicken fried steaks, Or going low and slow on the smoker then slicing into sandwich meat.

I love them both ways, but my cardiologist prefers the smoked
Dang Cajun, we will be right there after church tommorow if it's ok.

Looks like it will be fantastic!!!!
If you can get here, you are always welcome

This is the best I can do right now Cheech. More porn to follow

That looks like it will be fantastic....
I have a top round roast going in to find the camera and get the batteries charged up...
OK here are the after pics for you guys. This pic shows half the roast in the cooling foil. I scrape all the drippings into the pot that I make the gravy in.

And then a pic of the meat sliced. It gets real tender after it rests overnight.

And finally a picture of all the meat after I finished slicing it with some french loaves to make the sandwiches on.

Donâ€[emoji]8482[/emoji]t forget to thin slice your tomatoes, lettuce and onions while your slicer is out. It makes quick work out of the job and makes all your fixings a consistent size.
Man that looks good!

Do you saute your onions in butter first, maybe through some thinly peppers in there and a hunk of mild cheese?

Okay I'm hungry!

Rodger ,I don't care much for lean cuts of roast beef,but man that does look FINE !! oh man more thing I gotta try
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