-
1
Trim any silverskin from the the roast.
-
2
Combine all of the marinade ingredients in a one-gallon zip-top bag, seal and shake well.
-
3
Add the roast to the bag and seal, removing as much excess air as possible.
-
4
Refrigerate the roast at least eight hours, or preferably overnight.
-
5
Remove the roast from the marinade and let sit, covered at room temperature, for about 90 minutes.
-
6
Start your grill and prepare for indirect cooking over a medium fire (325-350 degrees ).
-
7
I used oak lump charcoal.
-
8
Cook the roast over indirect heat until it reaches 135-140 degrees , (F), approximately two hours.
-
9
Pour the marinade from the bag into a medium saucepan and bring to a gentle boil over medium heat.
-
10
Let boil for five minutes, stirring occasionally.
-
11
Note: The pan has to be large enough to hold the roast flat on the bottom.
-
12
Add the water and beef base to the pan, reduce the heat, and simmer one minute.
-
13
Remove the pan from the heat, cover and set aside.
-
14
When the roast is done (135-140 degrees internal), remove it from the grill and add it to the pan.
-
15
Cover and let rest 30 minutes.
-
16
Once its rested, slice the beef very thin across the grain.
-
17
Warm your rolls in the oven.
-
18
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).
-
19
Enjoy!
