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Smoked Roast Beef Sandwiches

Smoked Roast Beef Sandwiches are a hearty and delicious meal that can be made ahead for busy weeknights. We served the thinly sliced roast beef with an incredible Vidalia onion spread that will blow your mind. 

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Since raising beef is our mainstay, we are all about having beef for dinner. We love a good Crock Pot Roast with Caramelized Onions and my Beer Braised Pot Roast is always a favorite for Sunday dinner.

Smoked Roast Beef Sandwiches with vidalia onion mayo

Smoked Roast Beef Sandwiches

This time we took our classic pot roast to the grill and I absolutely loved it. In fact, we have made this multiple times this summer. It’s so good!

Back when I was the cook on the big ranch in Wyoming, I made so many sandwiches that I could seriously go my whole life and never eat another sandwich. My guys on the other hand, love sandwiches for any meal of the day.

It takes a sandwich of epic proportions to get me on board. This Smoked Roast Beef Sandwich with Vidalia Onion Spread is nothing short of amazing. Like the best thing I’ve ever tasted.

Summer is pretty busy on the ranch and often times I keep deli meats on hand to make quick sandwiches for the guys. Of course their favorite is roast beef.

Have you bought roast beef from the deli lately? Holy smokes, it is as expensive as a good steak! That got me thinking why couldn’t we make our own thin sliced roast beef for sandwiches.

A good chuck steak can be less than $5 a pound and that’s a little more affordable. Plus no preservatives or additives. Sounds good, right?

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Brown Sugar Dry Rub for Roast Beef ready for the smoker

How to Make Smoked Roast Beef Sandwiches:

  • Season a beef roast with brown sugar dry rub: Brown sugar, Mrs Dash Seasoning, Black Pepper, Garlic and Salt.
  • Prepare grill with Hickory Grilling Wood to about 300 degrees.
  • Place Roast over prepared grill and close the grill.
  • Cook for about 15 minutes per pound until 136-140 degrees internal temperature.
  • Remove from grill and cover with foil. Allow to rest 15 minutes before slicing thin.
  • Toast buns lightly, spread with Vidalia Onion Spread or Dr Pepper Barbecue Sauce, layer with thin sliced smoked roast beef. Top with bun and serve immediately.

How to Smoke Roast Beef

How Long to Smoke a Roast Beef:

  • 15- 20 minutes per pound to a temperature of 140 degrees will produce a rare to medium- rare roast.
  • 30-40 minutes per pound to a temperature of 150-155 degrees will produce a well done roast.

Thin Sliced Smoked Roast Beef

What is a Good Cut of Meat for Roast Beef:

  • Chuck Roast (this is what I used for our Smoked Roast Beef) ~ The classic choice for pot roast.
  • Sirloin Roast ~ A lean cut best served thinly sliced
  • Rump Roast ~ Also called round roast. A lean cut and usually affordable.

We will often smoke a brisket or a beef roast over the weekend and then we have it ready to go for the busy week. I love doing this so I can have lunch or dinner ready on demand, which works great for our crazy schedules.

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I’ve also been thinking about an Instant Pot because how easy is this Instant Pot Pot Roast?

Smoked Roast Beef Sandwiches with rare roast beef

Delicious Dishes to Complete Your Meal:

More Delicious Sandwich Recipes to Check Out:

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Yield: 12 servings

Smoked Roast Beef Sandwiches

Smoked Roast Beef Sandwich

Delicious slow Smoked Roast Beef sliced thin with Vidalia Onion Mayo for the most incredible roast beef sandwich you have ever tasted.

Prep Time 10 minutes
Cook Time 1 hour
Additional Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

  • 3-4 pound chuck roast
  • 1/4 cup brown sugar
  • 1 tablespoon Mrs Dash Seasoning Blend (or other all purpose meat seasoning)
  • 2 teaspoons granulated garlic
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt
  • Sandwich buns
  • Vidalia Onion Mayo or Dr Pepper Barbecue Sauce for serving

Instructions

  1. Combine brown sugar, Mrs Dash Seasoning, pepper, garlic and salt in a small bowl.
  2. Rub all over roast.
  3. Prepare grill with hickory or pecan chunks to about 300 degrees
  4. Place Roast over prepared grill and close the grill.
  5. Cook for about 15 minutes per pound until 136-140degrees internal temperature.
  6. Remove from grill and cover with foil. Allow to rest 15 minutes before slicing thin.
  7. Toast buns lightly, spread with Vidalia Onion Mayo or Dr Pepper Barbecue Sauce, layer with thin sliced smoked roast beef. Top with bun and serve immediately.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 420Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 126mgSodium: 304mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 38g

Nutritional calculations are estimated and may not be accurate.

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