- 1 1/2 lbs roast beef
- 1/2 tsp salt
- cooking spray
- 2 red peppers, sliced
- drizzle of olive oil
- 2 cloves garlic, peeled and cut in half lengthwise
- 1 bay leaf
- 1 cup water, approx (adjust according to flavor of roast juices when done)
- grainy mustard
- onions (warm to crisp slightly)
- 4 – 6 crusty rolls or baguette
- Two hours before serving, rub roast with salt and and place in sprayed roasting pan. Bake uncovered at 400 F for 30 minutes. At the same time, place thinly sliced peppers, drizzled with olive oil in a small open pan (such as bread pan) to roast along side the beef.
- Remove both from oven. Reduce temp to 275 F.
- Set peppers aside if done (cooked and starting to get some black tips) If not, return to oven for as long as needed.
- Place halves of garlic and bay leaf, on top or beside roast. Cover with lid or foil and return to oven. Cook for another 30 – 45 minutes, until meat thermometer checks out at 145 F for medium done . . . a tad of pinkness. Remove roast from juices. Set aside and cover with foil.
- To juices in pan add water according to taste. If it needs flavor, add some beef bouillon, but the natural juices should be fine.
- Slice roast beef as thinly as possible, across the grain, for best texture.
- To assemble spread rolls lightly with mayo and mustard. Top with slices of beef, roasted pepper and onions. Dip in hot roast juices divided into small ramekins.