Prepare BBQ Smoker or grill for indirect cooking at 250 - 275 degrees F (120 - 140 degrees C). Add pecan wood chunks to hot coals for smoke.
Olive Oil (2 Tbsp)
over the surface of the
Eye of Round Beef Roasts (4 lb)
and season with
Kosher Salt (1 Tbsp)
Freshly Ground Black Pepper (1 Tbsp)
on all sides.
Place the roast on one side of the cooking grate. Toss the
Sweet Onion (1)
in a half-size aluminum pan with
Olive Oil (1/2 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
. Place the pan on the cooking grate with the roast.
Sweat the onion for 20 minutes stirring half way and add
Johnny's French Dip Au Jus Base (8 fl oz)
Water (16 fl oz)
. Cover the pan and simmer.
Turn the roast after 30 minutes of smoking to brown both sides. Insert a meat probe thermometer set for an internal temperature of 130 degrees F (55 degrees C) (medium rare).
Continue to cook the roast until it hits target temp and remove from smoker. About 1 hour 15 minutes total cook time.
Rest the roast for 30 minutes before thinly slicing. Place the slices in the jus for serving.
While the roast rests, make the Creamy Horseradish Sauce. Combine
Mayonnaise (1 1/2 cups)
Creamy Horseradish Sauce (1/2 cup)
Horseradish (1 tsp)
Frank's® RedHot® Sauce (1 tsp)
Salt (1 pinch)
Ground Black Pepper (1 pinch)
Serve the roast beef on
French Rolls (to taste)
topped with creamy horseradish sauce,
Provolone Cheese Slices (to taste)
and a bowl of the Au Jus for dipping.