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Rich Roast Beef Sandwich Meal – (Whole Beef Round Tip Roast)

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Rich Roast Beef Sandwich Meal – (Whole Beef Round Tip Roast)

This cook is a 10.47 lb choice grade beef round tip roast from Costco.  Cooked just right and on the rare side it is flavorful and tender and makes a great meal. 

This was served as a sandwich thin sliced and plated on locally sourced Bosnian Lepinje bread (warmed on the Kamado) with au jus dip from the cooked meat.  A separate stove au jus (not shown) was offered as an additional choice.  Dinner was accompanied with potato-leek cream soup and broccoli.  Rich, filling and satisfying!








The beef round tip, as a rule, requires a good trimming to remove significant fat, sinew, and especially silver skin.  I probably trimmed a pound off the round.  Save the trimmings – see below

The Trimmed Beef Round Tip


 I injected with the following solution and let the meat marinate from the inside wrapped in plastic wrapped in the fridge in a tray.   The injection was prepared by bringing to mixture to a low boil and then cooled and refrigerated.  I also run the powdered spices through my spice grinder to make them an extra fine powder.

·         1-1/2 cups water

·         2 teaspoons “Better Than Bouillon” beef base

·         1/2 teaspoon "Lea and Perrins" Worcestershire

·         1 to 2 Tablespoon  granulated garlic (per your taste)

·         1 Tablespoon onion powder

·         1 teaspoon paprika

·         2 teaspoons ground black pepper

·         ½ to 1 teaspoon Steens cane syrup (or equivalent)



Alternately, use a can on low sodium beef broth plus ¼ cup water in place of the water and beef base listed above.


The injection adds internal flavor and moisture and help the meat develop an internal au jus that is released upon carving and in the foil wrap during the rest.  I use a pilsner glass to fill the injector as the needle has mutiple holes along its length and the tall glass works perfectly.



The Injection Apparatus





After Injection



To make a separate stove-top au jus, use any leftover injection and place it in a small pot with all the meat trimmings. Add water only as need to cover the meat pieces.  Bring to low boil for 5 minutes and then reduce to simmer and cook for several hours.  Strain the liquid from the meat.  Set meat aside.  Reduce the liquid as appropriate to concentrate the flavor.  Adjust salt.   Cool the liquid in the fridge and then remove the congealed fat – you now have a second au jus for the meat.   The meat scraps cooked this way (tossing the non-meat bits) are a delicious treat. 

The Stove Top Au Jus Underway


The round itself was simple seasoned before placing on the Kamado with kosher salt, coarse ground black pepper and granulated garlic.    

External Seasoning


The round roasted for about 4 hours at 250 degrees indirect to an internal temperature of 138 degrees – this is a balance point for us between those in the family who would eat it rarer and others who like it a bit more done.  Some like to bring it to 135 degrees at the removal point for an even rarer outcome.   

A note on smoke:  This cut of meat readily absorbs smoke.  If you choose to add any wood, only use a small piece of a milder or more neutral wood (like oak), maintain a very light smoke and do not smoke for very long.  Otherwise the flavor tends to get bitter and acrid.  Also make sure your charcoal and fire are fully stabilized lest you impart off flavors from charcoal that has been just choked down in the temperature/vent setting process.

Big Joe's Job Is Done


Cooking this cut in this way turns it into a tender beef -  over cooking will make it tough as it likes to be cooked rare to medium rare.  Wrap in foil off the Kamado to rest.  This cut (at least injected like this) will not have much if any temperature rise.  Maybe 1-2 degrees at most.

Carefully unwrap to save the au jus that has released from the meat.    Slice thin and enjoy!


As an aside, this cook was planned to take advantage of my new to me (used) Berkel 827A slicer I just acquired. The whole round fit on the product tray of this slicer (which is why I went after this model) and there was no need to cut the round to fit. Perfect!

Ready to Slice




It was such a pleasure (and quick too) to slice up about 3.5 pounds of the beef and mover over be able to have precise and consistent slices and/or have the capability to  immediately adjust slice thickness according to what people might prefer.   I was able to offer the first 1/3 of the slices as medium, the next 1/3 as medium rare, and the rest as we got nearer the middle more towards rare.  Everybody’s tastes covered.  We set 2 lbs aside for use in the next couple of days.   The rest of the uncut round will get vacuum sealer and go into the freezer. Love this slicer! 


Something for Everyone


 Enjoy the meat!

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On 9/26/2016 at 10:30 AM, Grabber70Mach said:

Wow what a fantastic looking cook, bet that slicer will definitely see lots of future use. Need more info on that soup thpugh, it sounds tasty.


Here is the basic approach on the potato-leek cream soup:

I will give you the basics of how we make it, as it is pretty simple and nothing really gets measured when we prepare this.  But you will get the idea and approach and be able to have a good result, I am sure from this information.  After the first batch then it becomes personal adjustment and tweaks. 

Use several leeks (say 2 big stalks like 1.5 inch diameter) or a number of  smaller ones.  Wash very well to get out the dirt and sandy soil in the leek layers.  Trim off the very bottom & the root fibers.  Slice/chop leeks fine, both the whites and the tender parts of green stalk.   Do not use food processor to avoid making the leeks bitter.  Use your judgment on how far up to go on the greens. They can get kinda "woody".

Sweat the leeks on low heat in olive oil and butter until well softened.  Meanwhile, wash and fine dice (1/4 inch or so) some medium Yukon golds (preferred) or white creamer potatoes.  Use your judgement on how much potato versus leek to use.   Maybe 6-8 medium potatoes to the larger size leeks.   If in the later steps of the recipe you use a food processor or Vitamix to puree, leave the skin on for flavor.  If using an immersion blender, then peel the potatoes.

Add diced potatoes to the leeks.   Cover with a good chicken stock and simmer until tender.  Season with some garlic powder, salt and (white) pepper, some fine cut parsley, and a pinch of dried thyme to taste.   (Per your preference, a bit of finely diced onion can be added to the sweat but do it sparing – as the leek is a delicate flavor and we do not want to overpower it.)  

Take the soup at this point, remove from heat, cool a bit to a reasonable temperature for your equipment and safe handling and process in a Vitamix or good food processor in batches and return to another pot or a bowl.   Do not over blend.  Alternatively use a potato masher and then an immersion blender in the cooking to create as smooth a texture as possible.  If it is not silky smooth, don't worry it will still be great and quite acceptable!

Finally, add a suitable amount of half and half (like 2 cups or so) and gently raise heat and hold below boiling to avoid curdling for a suitable length of time until well warmed and the flavors have fully melded.  Taste periodically is the secret.  Do a final adjustment on the seasonings.

Serve warm.  May also be served cold.  Keeps well for leftovers.



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