DELI ROAST BEEF NINJA STYLE & FRENCH DIP SAMMIE

Steps:

• 1. Combine burgandy wine, sugar, oregano, thyme, seasoning and black pepper in a container large enough to marinate roast; add roast. Marinate over night, turning a few time. NOTE: Use spices and marinate to your liking.
• 2. RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
• 3. Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
• 4. Pour 1 1/2 tablespoons of olive oil into pot of Ninja. Set to STOVETOP HIGH and heat oil; add roast to pot and cook uncovered for 15 minutes turning and browning all sides. Remove roast from pot.
• 5. Pour 3 cups of broth into pot and place roasting rack into pot; place roast on rack. Set OVEN to 375 degrees for 45 minutes. Cover and cook for 45 minutes for medium rare. Remove roast and rack from pot; reserving drippings. Place roast on platter and cover with foil to cool.
• 6. I was going for a medium rare finish on this roast. As a quick reference, here are the standard temperature/doneness levels for roasts: 120°F to 125°F, (49°C to 52°C) = Rare 130°F to 140°F (55°C to 60°C) = Medium Rare 145°F to 150°F (63°C to 66°C) = Medium
• 7. DIPPING SAUCE: Add remaining broth to pot and 1 to 2 cups of water and any juices that may have collected on platter from roast. Heat and bring to a simmer. Use sauce to spoon over slices of roast or as a dipping sauce for french dip sammies.
• 8. FRENCH DIP SAMMIE: Heat dipping sauce in a sauce pan. In another skillet; heat enough dipping sauce to cover deli meat that will be used in sandwiches; heat until meat is no longer pink; drain any sauce back into sauce pan with dipping sauce. NOTE: I refuse to lose one drop of this sauce. NOTE: I did not add any additional seasoning to sauce.
• 9. Slather a little mayo on split roll; sprinkle with pepper; pile slices of deli beef on one side of roll; top with cheese. Place the pieces with meat and cheese under broiler until cheese melts. Remove from oven and top with other half of roll; serve with a little bowl of dipping sauce.