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Ingredients

• 5 lb Eye of Round Roast Beef (trimmed of excess fat and silver skin)
• 2 tbsp Beef Tallow (for rubbing the roast before cooking)
• 2 tsp Kosher Salt (generous seasoning for the roast)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder (adds subtle flavor)
• 4 cup All-Purpose Flour (for the onion rolls, sifted)
• 0.75 cup Warm Water (110‑120°F, for activating yeast)
• 1 packet Active Dry Yeast (2 1/4 tsp)
• 1 tbsp Granulated Sugar (feeds the yeast)
• 2 tbsp Vegetable Oil (added to dough for softness)
• 1 large Egg (beaten, plus 1 tbsp water for egg wash)
• 1 tsp Kosher Salt (for dough) (seasoning for buns)
• 1 medium Onion (finely diced for topping)
• 1 tbsp Poppy Seeds (sprinkled on buns)
• 6 slice American Cheese (standard white American cheese)
• 0.25 cup Mayonnaise (for the top bun)
• 0.5 cup James River Barbecue Sauce (sweet, tangy sauce; use at room temperature)
• 2 tbsp Beef Broth (added to pan when warming sliced beef)

Instructions

1. Trim the Roast Beef

   Remove excess fat, silver skin, and any connective tissue from the eye of round using a sharp knife. Pat the meat dry with paper towels.

   Time: PT5M

2. Season the Roast

   Rub the trimmed roast with beef tallow, then season generously with kosher salt, black pepper, and garlic powder.

   Time: PT2M

3. Tie the Roast

   Wrap kitchen string around the roast in a tight knot to keep its shape during the low‑and‑slow cook.

   Time: PT5M

4. Low‑Temp Roast

   Place the tied roast on a rack in a roasting pan and bake at 275°F until the internal temperature reaches 125°F.

   Time: PT2H30M

   Temperature: 275°F

5. Rest and Chill

   Remove the roast, let it rest 30 minutes, then wrap tightly in plastic and refrigerate overnight.

   Time: PT30M

6. Activate Yeast for Buns

   Combine warm water, active dry yeast, and 1 tbsp sugar in a small bowl. Stir and let sit 5 minutes until foamy.

   Time: PT5M

7. Mix Dough

   In a mixing bowl, combine flour, salt, the foamy yeast mixture, oil, and the beaten egg. Mix until a tacky, semi‑sticky dough forms.

   Time: PT5M

8. First Rise

   Cover the dough with a clean towel and let rise in a warm spot until doubled, about 1 hour 30 minutes.

   Time: PT1H30M

9. Shape Onion Buns

   Punch down the dough, divide into 12 equal pieces, roll each into a smooth ball, then flatten slightly. Place on a parchment‑lined baking sheet.

   Time: PT10M

10. Second Rise

    Cover the shaped buns loosely and let rise another 30 minutes.

    Time: PT30M

11. Prepare Onion Topping

    In a small skillet, heat a drizzle of oil, add the finely diced onion and poppy seeds, sauté until translucent, about 5 minutes.

    Time: PT5M

12. Egg Wash

    Beat the remaining egg with 1 tbsp water. Brush the tops of the buns lightly, then sprinkle a little of the onion‑poppy mixture on each.

    Time: PT3M

13. Bake Buns

    Bake at 375°F for 18‑22 minutes, until golden brown.

    Time: PT20M

    Temperature: 375°F

14. Slice the Roast Beef

    Using a meat slicer or a very sharp knife, slice the chilled roast as thinly as possible (paper‑thin).

    Time: PT5M

15. Warm Sliced Beef

    In a skillet over low heat, add sliced beef, a splash of beef broth, and stir for about 30 seconds just to warm.

    Time: PT1M

16. Assemble the Sandwich

    On the bottom half of each toasted onion bun, place a slice of American cheese, a generous pile of warm roast beef, drizzle James River barbecue sauce, then top with the bun’s top half spread with mayonnaise.

    Time: PT5M

17. Serve

    Enjoy the sandwich immediately while the bun is warm and the beef is juicy.

    Time: PT0M

Nutrition Facts

Calories

650

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

2g