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Slow roasted eye round of beef tucked into an airy, crusty homemade roll, and topped with a black pepper-cheddar mornay made with beef drippings makes the ultimate savory comfort food.
For the rub:
Combine all of the ingredients. You probably won’t need to use all of the rub. The rest can be saved for other meats or even potatoes.
Spread enough rub on the eye round to cover the surface. Place the eye round in a rimmed roasting pan, fat side up, and place the pan on the grill. Cook the eye round at about 250ºF, with the grill closed, for about 4 hours, or until a bark has developed and the drippings have darkened.
Once the beef is done, take it, still in the pan, off the grill and cover it with aluminum foil. Let it sit, covered, for at least 1/2 hour before slicing it thinly.
For the rolls:
Half an hour before the beef is done, combine the ingredients briefly to form a dough in a large bowl. Keep the dough in the bowl and cover it with a kitchen towel or plastic wrap. Let rise for about 1 hour, or until the dough has doubled.
Once the dough has risen, preheat the oven to 525ºF. Place the dough on a floured countertop. Form the dough loosely into a rectangle about 2 inches thick and use a bench scraper to portion the dough into 8 pieces. Place the rolls on a baking sheet covered with parchment paper. Bake the rolls for about 10 minutes, or until golden brown.
For the sauce:
Once the beef has rested, remove it from the pan and place it on a carving board. Tilt the roasting pan upward and let the drippings run into a corner from which you can collect them.
Once the rolls have gone into the oven, combine the drippings and flour in a nonstick skillet. Add the remaining ingredients and cook over low heat, stirring constantly, until the rolls have about a minute left. Turn the heat up to high and cook the sauce, still stirring constantly, until it is thick and a line made in it with the spoon holds. Remove the sauce from the heat.
To make the sandwiches, slice the rolls and fill them with slices of beef. Depending on how thinly you were able to slice the beef, and how hungry you are, the number of slices will differ. I generally think 3 big slices is enough. Top each sandwich with some of the sauce. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!