Uncle Bills Roast Beef In A Bun Recipes

Steps:

• Process dry onion soup mix in a coffee grinder until fine.
• In a one quart microwave safe casserole dish or glass measure, add water, instant beef bouillon and dry onion soup mix.
• Microwave on HIGH (full power) for 4 to 5 minutes until mixture has fully dissolved, stirring at least once.
• Remove, cover and set aside to keep hot.
• If you are using your own cooked roast beef, use an adjustable mandoline set on very thin, slice the amount of meat as required. You may also use a very sharp knife to slice the meat very thin.
• If you desire the meat warm, place the thinly sliced meat on a micro-safe plate, cover with a paper towel and microwave on MEDIUM-HIGH for 1 to 2 minutes or until meat is just warm.
• Cut buns partialy through lengthwise, leaving a hinge.
• Butter each piece and spread some horseradish over each half.
• Layer warmed sliced beef into buns; about 1/4 pound for each bun.
• Salt and pepper to taste.
• Close sandwich bun and place on individual plates and cut sandwich in half.
• Pour beef broth mixture into individual small bowls.
• Dip sandwich into beef broth mixture and enjoy.

Steps:

• Heat olive oil on medium-high heat in a heavy bottom frying pan.
• Sear and brown roast on all sides.
• Let roast cook for a few minutes.
• Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
• Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
• Place roast in a slow cooker set on low heat.
• Add water, bits and pieces mushrooms including liquid, and mushroom soup.
• Sprinkle onion soup mix over the roast.
• Now add salt, pepper.
• Remove the outer skin from the onions and add to the crock pot.
• Add baby carrots, whole potatoes, fresh mushrooms and red wine.
• Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
• At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
• Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
• A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.

Steps:

• Using a mandoline or a very sharp knife, slice or shred the roast beef very thin; set aside.
• Cut the hoagie buns 3/4 the way through, lengthwise.
• Lightly toast the buns in a toaster oven.
• Butter the buns with 2 teaspoon of butter on both halves of each bun.
• Spread mayonnaise equally on both halves of each bun.
• Spread Dijon mustard, horseradish and relish on 1 side of each bun.
• Layer half the roast beef equally on 1 side of each bun.
• Cut the processed cheese in half and layer over the roast beef.
• Now layer the remainder of roast beef over the cheese.
• Salt and pepper to taste.
• Fold the two halves of each bun and press lightly to hold.
• Place the sandwich bun on a serving platter and cut the buns in half.
• Serve when ready to eat.
• You may also use 1 or 2 cooked asparagus spears layered in each bun.
• This sandwich may be eaten as is or use a Simple French Beef Dip, see recipe #109969.

Steps:

• FIRST STEP.
• Preheat oven to 325 degrees F.
• In a medium size roasting pan, add soup bones, olive oil, onion, carrot, celery and tomato paste; stir together.
• Bake covered at 325 F for about 2 hours, stirring frequently.
• Now add vegetable seasoning, garlic, rosemary, thyme, pepper corns, salt and water; mix well.
• Continue to roast at 325 F covered, for about 12 hours, stirring occasionally.
• DO NOT LET INGREDIENTS GO DRY, add additional water if required.
• When done, strain through a fine sieve and discard solids.
• Return au juis to the roasting pan.
• Add red wine and bring to boil.
• In a small bowl, whisk together tapioca starch and cold water until smooth.
• While au juis is boiling, add tapioca mixture in small amounts, stirring constantly until au juis thickens just slightly.
• Au juis should be quite runny.
• Adjust seasonings to taste.
• Heat to serve over Prime Rib Roast or other roasts of your choice.

Steps:

• Mix salt, sugar, pepper, and cayenne for dry rub together and coat beef well on both sides.
• Place on a rack set on a sheet pan and refrigerate, uncovered, for 12 to 24 hours, flipping over halfway through.
• Mix barbecue sauce, vinegar, mustard, turmeric, and garlic together for wet rub and reserve.
• Transfer beef to a dish and pour 1/2 of the wet rub over top. Use two forks to poke the surface all over for about 1 minute. Turn beef over and repeat with remaining wet rub. Spoon any excess on the bottom over the top.
• Cover and refrigerate for 4 to 12 hours.
• Preheat a charcoal grill until the briquettes turn white and ashy. Remove meat from the refrigerator, uncover, and scrape off excess wet rub.
• Grill over hot charcoal until blackened and an instant-read thermometer inserted into the center of the meat reads 120 to 125 degrees F (49 to 52 degrees C), 7 to 10 minutes per side, or to desired doneness. Remove to a foil-lined plate, and quickly wrap up tightly in foil.
• Let rest for at least 15 minutes, during which time the meat will finish cooking, and end up close to medium-rare.
• Slice very thinly, toss in the meat drippings and juices left in the foil, and serve on buns.

Steps:

• Place frozen roast in roasting pan.
• Heat, uncovered, at 450 degrees for 45 minutes (30 minutes for smaller roast).
• Remove roast from oven, and season with garlic and pepper.
• Cover, decrease heat to 275 degrees, and roast for approx 4 hours until fork tender.
• Pull apart roast with fork.
• Layer ingredients into slow cooker (1 layer beef, 1 layer au jus from roasting pan, 1 layer BBQ sauce). Repeat until all ingredients have been added.
• Heat on low until warmed through and bubbling (2-3 hours).
• Spoon onto sliced Kaiser rolls, and enjoy!