Pit Beef Sandwich

• Gluten free

• Meat

  • 3 lb Top sirloin, boneless roast

• Produce

  • 1 clove Garlic
  • 1 tsp Garlic powder
  • 1 tsp Oregano, dried

• Condiments

  • 2 tbsp Horseradish, prepared
  • 2 tbsp Liquid smoke
  • 1/3 Mayonnaise

• Baking & Spices

  • 1/4 tsp Ancho chile powder
  • 4 tsp Kosher salt
  • 1/2 tbsp Paprika, smoked
  • 1 tbsp Pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on ihearteating.com

Description

Directions

• Combine salt, pepper, paprika, oregano, garlic powder, and ancho child powder.
• Rub meat with spice blend.
• Wrap tightly in plastic wrap, and refrigerate for 3-24 hours.
• Preheat oven to 225F.
• Heat large oven-safe skillet.
• Add vegetable oil, and brown meat on all sides.
• Flip fat side up, and pour liquid smoke over meat.
• Cook meat for 90-120 minutes, or until meat registers 120-125 F.
• Remove from oven, and tent aluminum foil over meat. Let meat rest for 20 minutes.
• Slice meat against the grain.
• Mix together mayo, horseradish, and garlic.
• Serve meat on buns topped with horseradish mayo.