Our supermarket carries produce and meat from local merchants. So I stocked up on some local goodies to make this Beef Roast BLT Sandwich. Cooking with local ingredients oftentimes mean quality food that's organic, healthy, and oh so tasty! For my Texas followers, I discovered a business that offers weekly meal prep in Killeen, Texas. In addition to meal planning and consulting, their store carries healthy main dishes and breakfast foods, such as low carb honey Sriracha chicken and baked blueberry oatmeal. Yum!
For this recipe, I bought a tender grass fed rump roast and some rosemary poppyseed cheddar bread fresh from the bakery. You can use any bakery bread you would like. Just make sure the bread is thick so it doesn't tear apart when you pile on the toppings. The tomatoes at the store were nice and ripe, so I picked up a few of those along with a spring mix of lettuce. I made a garlic mayo spread to serve on the side for dipping. I was so excited to race home to start cooking this Beef Roast BLT sandwich!
Since a beef roast takes some time to cook, I prepared the beef roast for supper that night. Then I used the leftovers to make this sandwich. That way, I wasn't cooking a whole roast simply to use a tiny bit of meat. So, this is two recipes in one. You can eat them separately, but together it's twice as amazing! Here's my recipe for this Beef Roast BLT sandwich.
Ingredients: one 2 pound beef rump roast; 6 cups beef broth; 3 tsp. dried thyme; 1 tsp. ground mustard; 2 tsp. oregano; 1/4 tsp. garlic salt; 14/ pepper 5 tips of bacon; one large vine ripe tomato; 1/4 cup spring mix lettuce; one loaf herbed bakery bread; 1/2 cup mayo + 2 tablespoons avocado oil; 1 tsp. garlic powder; 1 tsp. oregano; 1/4 tsp. sea salt.
Prepare the beef roast: Preheat oven to 300 degrees. Place the roast fat side up in a large dutch oven. Combine seasonings in a small bowl and sprinkle them over the roast. Cover and bake for 4-5 hours, or until a meat thermometer inserted into the center of roast reaches an internal temperature of 155. The roast will be tan and slightly pink. Heat skillet over medium heat. Add the bacon strips to the skillet in a single layer. Fry for 1-2 minutes on each side, until crisp. Use tongs to remove from burner and place on a plate. Prepare the garlic mayo. Place mayo in a small mixing bowl. Add the avocado oil. Add the garlic powder, oregano and sea salt. Whisk until smooth. Assemble the sandwich. Use a serrated knife to slice the bread. Spread garlic mayo on each slice. Place a large slice of beef roast on top. Add the bacon. Slice the tomato and place on top of bacon. Garnish with spring mix lettuce. Top with another slice of herbed bakery bread.