4-6 lb Eye of Round Beef Roast
2 Tablespoon Worcestershire sauce
1 Tablespoon Kosher Salt
1 Tablespoon Coarse Ground Black Pepper
8oz Johnny’s French Dip Au Jus base
1 Sweet Onion thinly sliced
2 teaspoons Olive Oil
Salt and Pepper to taste
Prepare BBQ Smoker or grill for indirect cooking at 250-275⁰. Add wood chunks to hot coals for smoke. Rub Worcestershire sauce over the surface of the roast and season with Kosher Salt and Black Pepper on all sides. Hang the roast in the Pit Barrel Cooker. Toss the sliced onion in half size aluminum with olive oil, salt, and pepper. Place the pan on the cooking grate when the Roast is done.
Sweat the onion for 20 minutes stirring half way and add the Au Jus base and water. Cover the pan and simmer. Insert a meat probe thermometer set for an internal temperature of 130⁰ (medium rare). Continue to cook the roast until it hits target temp and remove from smoker about 1-2 hours total cook time. Rest the roast for 30 minutes before thinly slicing. Place the slices in the jus for serving. Serve the roast beef on fresh French Rolls topped with a creamy horseradish sauce, thinly sliced Provolone cheese, and a bowl of the Au Jus for dipping.
Watch the video below for step by step directions.