Italian Beef

Trim any silverskin from the the roast.

Combine all of the marinade ingredients in a one-gallon zip-top bag, seal and shake well.

Add the roast to the bag and seal, removing as much excess air as possible.

Refrigerate the roast at least eight hours, or preferably overnight.

Remove the roast from the marinade and let sit, covered at room temperature, for about 90 minutes.

Start your grill and prepare for indirect cooking over a medium fire (325-350º). I used oak lump charcoal.

Cook the roast over indirect heat until it reaches 135-140º, (F), approximately two hours.

Pour the marinade from the bag into a medium saucepan and bring to a gentle boil over medium heat. Let boil for five minutes, stirring occasionally. Note: The pan has to be large enough to hold the roast flat on the bottom.

Add the water and beef base to the pan, reduce the heat, and simmer one minute.

Remove the pan from the heat, cover and set aside.

When the roast is done (135-140º internal), remove it from the grill and add it to the pan. Cover and let rest 30 minutes.

Once it’s rested, slice the beef very thin across the grain.

Warm your rolls in the oven.

Pile some beef on a roll, drizzle the meat and roll with the au jus, and top with some giardiniera (I chopped mine a little).

Enjoy!