I saw Parasols Roast Beef from New Orleans on Triple D but they just boiled the meat and relied on the gravy for all the flavor. I had to throw my twist on this so here we are.
I started out with 2 chunks of top round that were on sale. I boiled them first like Asians do to clean the impurities out then rinsed them and started browning in the DO seasoned with Tony's and garlic powder.
After a little browning I added onions to burn down some and bone broth I made a while back with parsley, garlic powder and more Cajun seasoning
Added enough water to cover meat and simmered on medium high for 90 minutes adding water as needed.
Here's the broth that made a good gravy starter, this kicks the plain water boil it the butt.
I pulled the meat to cool before slicing, it wasn't tender but that's normal
Then started on the gravy. I added 1 tsp of beef bouillon, more garlic powder and water. I simmered it while the meat cooled.
Dumped the meat and added water to cover and let it simmer another hour
This is some serious flavor and so tender
Burnt up some onions and bells while waiting
Once that was done I hollowed out the buns, spread Blueplate on the bottom and loaded it with meat topped with shredded Moz and Provolone. Toasted the buns on the gasser
Dressed with mayo on the top too, lettuce and toms, the meat side got the onions and bells with pickled jalapenos
Smashed it to meld those juices
Sliced for looks
First bite was heaven!
The other half was just as good!
This was worth the trouble, it came out awesome for a cheap cut of meat.
I started out with 2 chunks of top round that were on sale. I boiled them first like Asians do to clean the impurities out then rinsed them and started browning in the DO seasoned with Tony's and garlic powder.
After a little browning I added onions to burn down some and bone broth I made a while back with parsley, garlic powder and more Cajun seasoning
Added enough water to cover meat and simmered on medium high for 90 minutes adding water as needed.
Here's the broth that made a good gravy starter, this kicks the plain water boil it the butt.
I pulled the meat to cool before slicing, it wasn't tender but that's normal
Then started on the gravy. I added 1 tsp of beef bouillon, more garlic powder and water. I simmered it while the meat cooled.
Dumped the meat and added water to cover and let it simmer another hour
This is some serious flavor and so tender
Burnt up some onions and bells while waiting
Once that was done I hollowed out the buns, spread Blueplate on the bottom and loaded it with meat topped with shredded Moz and Provolone. Toasted the buns on the gasser
Dressed with mayo on the top too, lettuce and toms, the meat side got the onions and bells with pickled jalapenos
Smashed it to meld those juices
Sliced for looks
First bite was heaven!
The other half was just as good!
This was worth the trouble, it came out awesome for a cheap cut of meat.
Oh hell no, Polish sausage, hot Macedonian sausage, Black pepper Pepato cheese on a Ciabatta roll, all toasted under the grill, SBR, my Smoke 'N' Fire sauce, Cos lettuce, parsley and Jalapenos all from the garden. 
