What you'll need...
- Beef roast, sirloin tip preferred. 2+ pounds
- Garlic Powder
- Olive Oil
- Butcher string (if the roast hasn't been tied already)
- Roasting pan
Begin by preparing your cooker or oven. I made this on my Traeger Pellet Grill but you can do this in your oven as well. Set your temp for 450 degrees.
If your butcher hasn't already tied your roast up, go ahead and do that with the butcher string, about an inch and a half apart. Rub the roast on all sides with olive oil. Sprinkle all sides with an even mix of salt and pepper to create a light layer of rub. Then sprinkle the garlic powder on all sides, about half of the salt and pepper.
Place the roast on your roasting pan and into the preheated oven or cooker for about 15-20 minutes to sear the roast. After that time reduce the temperature of your oven or cooker to 225, insert a probe thermometer and cook until the internal temp, in the thickets part of the roast, is 130 degrees. 2-3 hours.
Once the roast has reached the target temperature remove it from the oven/cooker and allow it to cool to room temperature. Then wrap it tightly in foil or a plastic wrap and place it in the fridge for a few hours to overnight. Once completely cooled slice in to very thin strips and place in resealable bags for storage. Then make yourself a sandwich, you've earned it!