Ingredients
Equipment
Method
- The day before serving, preheat your oven to 250°F (120°C). Place the rump roast on a baking sheet or roasting pan. Rub it with 1 tablespoon of olive oil, then cover it with the Montreal steak seasoning, patting it into the meat.
- Cook the roast for 2 to 2.5 hours, or until it reaches an internal temperature of 120°F (Rare) to 140°F (Medium). Remove the roast from the oven and let it cool to room temperature. Cover and refrigerate it. This makes it easier to slice thinly when cold.
- Peel and slice the yellow onions into 1/4-inch thick slices. Heat the remaining 1 tablespoon of olive oil in a heavy pot or Dutch oven over medium heat. Add the sliced onions and a pinch of kosher salt. Stir to combine, cover the pot, and simmer the onions, stirring occasionally, for 1 to 2 hours, until they are soft and golden.
- Transfer the caramelized onions to a storage container and refrigerate until ready to serve.
- When ready to assemble, place the cold roast beef on a carving board and slice it very thinly with a sharp knife. Set aside.
- In a saucepan, combine the beef consommé, water, and sherry. Heat the mixture to a simmer and taste. If it is too salty, add a little more water. Keep the au jus warm on a simmer.
- Preheat your oven to 350°F (175°C). Split the hoagie rolls lengthwise and place them on a baking sheet. Top each roll with two slices of provolone cheese and bake for 3 to 5 minutes, or until the cheese just begins to melt.
- Reheat the caramelized onions in the microwave for 1 to 2 minutes. Set aside.
- Using tongs, transfer about half a pound of the thinly sliced beef to the simmering au jus. Heat the beef for 30 to 40 seconds, then use the tongs to transfer and pile the meat onto the prepared hoagie rolls.
- Top each sandwich with a scoop of the reheated caramelized onions.
- Divide the warm au jus into 6 ramekins and serve alongside each sandwich for dipping.
Nutrition
Notes
This recipe is naturally gluten-free if you ensure your Montreal seasoning and beef consommé are certified gluten-free. The process of cooking the roast the day before and chilling it is key to achieving very thin slices for your sandwiches.