Smoked Roast Beef & Cheddar Cheese Sauce

Directions

• Smoked Roast Beef
• Trim any large areas of fat and silver-skin from beef roast. Thoroughly coat all sides of the roast with Kosher salt. Set on wire rack and refrigerate over-night to dry brine.
• After dry-brining, coat the entire roast in a thin layer of olive oil. Make a seasoning rub by combining 2 parts coarse black pepper, 1 part onion powder, and 1/2 part Kosher salt. Season all sides of the roast with this seasoning rub.
• Smoke the roast at between 225 and 250 degrees Fahrenheit, until the roast has reached an internal temperature of 125 degrees.
• Combine butter and garlic in a small pan and simmer for a few minutes. Strain solid garlic bits out of melted butter.
• Sear the beef roast over high heat on a grill or in a cast iron pan, while thoroughly basting it with the garlic butter. Sear for 1-2 minutes on each side, until the internal temperature of the roast has reached about 135 degrees.
• Wrap the roast tightly in foil, adding a little more of the melted butter. Allow it to rest for 1-2 hours.
• Slice with a sharp knife, or allow to cool completely before wrapping in plastic and refrigerating overnight (which will allow for thinner slices that are ideal for sandwiches).
• Cheddar Cheese Sauce
• Shred the cheddar cheese. It’s ideal to shred a block of cheese yourself, rather than using pre-shredded cheese.
• In a saucepan, melt the butter over medium-low heat. When melted, whisk in the flour and allow to cook for 2 minutes.
• Still over medium-low heat, gradually add the whole milk while whisking constantly. After all milk has been whisked in, bring to a very low simmer and cook for a couple minutes until thickened slightly.
• Gradually stir in all the shredded cheese, until it is all melted in and incorporated.