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dry rub question

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Re: dry rub question

Postby Adam Smith » Mon Mar 15, 2010 12:20 pm

I just made a beef round roast for italian beef sandwiches. 2.18 lbs from Kroger and cost about $8. I rubbed with salt, pepper, garlic and onion powders, dried basil and oregano and coated with olive oil. Then I cooked it at 300 for about an hour and it turned out amazing.

This thread was my inspiration so thanks!
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Re: dry rub question

Postby Debbie Gray » Tue Mar 16, 2010 12:44 am

Next time strain and save the juices for French Onion soup. That plus 1/4 cup both brandy and sherry makes the soup wonderful.
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Debbie Gray
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Re: dry rub question

Postby Adam Smith » Fri Mar 19, 2010 11:19 am

Debbie Gray wrote:Next time strain and save the juices for French Onion soup. That plus 1/4 cup both brandy and sherry makes the soup wonderful.


I deglazed the pan with a little water and made an au jus. The I dipped the meat in the au jus before putting it on a hoagie roll with some spicy mustard. SOOO good.
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