Brennan and Carr Roast Beef Sandwich

For the roast beef

1. Truss the top round beef roast securely with kitchen twine so it holds a uniform round shape during cooking.

2. Brush the entire roast with roasted garlic oil.

3. Season generously with salt and freshly cracked black pepper on all sides.

4. Place the beef on a wire rack set over a sheet tray.

5. Transfer the tray to the refrigerator to dry-brine for at least 24 hours.

   Then 1440 min of waiting

6. Preheat the oven to 250°F (120°C).

7. Insert a oven-safe digital thermometer probe vertically into the center of the roast.

8. Brush the top with an extra layer of roasted garlic oil.

9. Roast in the preheated oven for about 1 hour and 30 minutes, rotating the pan halfway through, until the internal core temperature reaches 127°F (53°C).

   Then 90 min of waiting

10. Remove the roast from the oven, cover loosely with foil, and let it rest until carryover cooking brings the internal temperature to 130°F (54°C).

    Then 15 min of waiting

11. Transfer the roast to the refrigerator to cool completely and firm up overnight.

    Then 480 min of waiting

For the beef jus

12. Pour any accumulated juices from the beef roasting pan into a bowl and set aside.

13. Heat 1 tbsp of roasted garlic oil in a saucepan over medium-high heat.

14. Add the smashed garlic cloves and sliced shallots, and season with a pinch of salt.

15. Sauté until the aromatics turn fragrant and start to brown, about 3–5 minutes.

16. Pour in the beef bone broth, Worcestershire sauce, and soy sauce.

17. Stir in the dried minced garlic, dried minced onion, and the reserved pan juices.

18. Bring the liquid to a boil, then reduce the heat and simmer for 20 minutes to combine the flavors.

    Then 20 min of waiting

19. Strain the broth through a fine-mesh sieve into a wide pot or shallow bowl; this is your dipping jus.

For the sandwich

20. Reheat the strained beef jus in a wide saucepan over low heat until hot.

21. Unwrap the chilled roast beef and slice it as thinly as possible against the grain using a sharp knife.

22. Slice the rolls open horizontally.

23. Stack a portion of sliced roast beef, top with a slice of American cheese, and place it directly into the hot beef jus using tongs to warm through for 10–15 seconds.

24. Transfer the meat and melted cheese onto the bottom bun, dip the top bun into the hot jus, and close the sandwich.

25. Optionally, pour extra hot jus generously over the assembled sandwich on a plate to serve "knife and fork" style. Serve: at once