DELI ROAST BEEF NINJA STYLE & FRENCH DIP SAMMIE

Deli Roast Beef Ninja Style & French Dip Sammie image

Why pay big bucks for deli-style meats when you can make your own! That's what I did using my newest kitchen gadget; the Ninja 3 in 1 cooking system. I got my angus beef, grain fed roast for $3.09 lb. I know I saved a few bucks making my own deli meat! This roast was steam roasted in 45 minutes, how great is that! We had our...

Provided by Diane Atherton

Categories Roasts

Time 45m

Number Of Ingredients 26

Ingredients

3 lb beef eye round roast
3 c burgundy wine
1 tsp sugar
1 tsp oregano, dried
1 tsp thyme, dried
1/2 tsp all purpose seasoning (i used everglades)
1/2 tsp black pepper
olive oil, extra virgin
rub (recipe below)
1 (32-oz) box of beef broth
1 large clove of garlic, minced
RUB
1/2 tsp thyme
1 Tbsp kosher salt
1 tsp applewood smoked salt
1 tsp coarse pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp all purpose seasoning (i used everglades)
FRENCH DIP SAMMIE
sliced deli roast beef
dipping sauce
french rolls, split
mayonnaise
coarse ground pepper
provolone cheese, sliced

Steps:

1. Combine burgandy wine, sugar, oregano, thyme, seasoning and black pepper in a container large enough to marinate roast; add roast. Marinate over night, turning a few time. NOTE: Use spices and marinate to your liking.
2. RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
3. Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
4. Pour 1 1/2 tablespoons of olive oil into pot of Ninja. Set to STOVETOP HIGH and heat oil; add roast to pot and cook uncovered for 15 minutes turning and browning all sides. Remove roast from pot.
5. Pour 3 cups of broth into pot and place roasting rack into pot; place roast on rack. Set OVEN to 375 degrees for 45 minutes. Cover and cook for 45 minutes for medium rare. Remove roast and rack from pot; reserving drippings. Place roast on platter and cover with foil to cool.
6. I was going for a medium rare finish on this roast. As a quick reference, here are the standard temperature/doneness levels for roasts: 120°F to 125°F, (49°C to 52°C) = Rare 130°F to 140°F (55°C to 60°C) = Medium Rare 145°F to 150°F (63°C to 66°C) = Medium
7. DIPPING SAUCE: Add remaining broth to pot and 1 to 2 cups of water and any juices that may have collected on platter from roast. Heat and bring to a simmer. Use sauce to spoon over slices of roast or as a dipping sauce for french dip sammies.
8. FRENCH DIP SAMMIE: Heat dipping sauce in a sauce pan. In another skillet; heat enough dipping sauce to cover deli meat that will be used in sandwiches; heat until meat is no longer pink; drain any sauce back into sauce pan with dipping sauce. NOTE: I refuse to lose one drop of this sauce. NOTE: I did not add any additional seasoning to sauce.
9. Slather a little mayo on split roll; sprinkle with pepper; pile slices of deli beef on one side of roll; top with cheese. Place the pieces with meat and cheese under broiler until cheese melts. Remove from oven and top with other half of roll; serve with a little bowl of dipping sauce.