Pot Roast, Garlic Confit, French Dip Sandwich

For the spice rub, combine kosher salt, black pepper, garlic powder, celery seed, onion powder and lemon pepper. Distribute the rub over the rump roast and massage evenly. Let the meat chill in the fridge for at least an hour while you enjoy a glass of wine.

Over high heat use cast iron or a ceramic pot to sear the meat well on all sides. When done remove the meat from the pan and deglaze with red wine. Scrape all the sludge and bits.

Put the roast in a cryovac bag. Add Worcestershire sauce, dijon mustard and all of the deglazed liquid (and sludge).  Vacuum the air out and seal it. Submerge the sealed bag in a pot of water with your immersion circulator set at 134°F. Cook for ten hours.

When the pot roast is halfway through the cooking cycle, prepare the garlic confit.  In a ramekin, combine fresh thyme, rosemary, and one head of garlic cloves (peeled). To this, add extra virgin olive oil. Place in an oven preheated to 250°F and roast for two hours.

When the garlic confit is done, strain the oil, discard the herbs and reserve the garlic.

When the pot roast is ready, remove it from the bag. Strain the juices and reserve. Slice the roast into thin slices.

Cut the baguette into slices to form a sandwich. Brush the slices with garlic oil and toast them in a pan. Then take a few of the cooked garlic cloves and spread them on one slice of the sandwich. Spread Dijon mustard onto the other toasted slice.

Assemble your sandwich. Place some pot roast slices onto a toasted slice and sprinkle a little bit of sea salt on top. Place your cheese slice on top of the meat and melt under a broiler or use a blow torch. Top it with the other toasted slice and the sandwich is ready.

With the reserved juices from the pot roast, add enough water to double its volume. You shouldn't need to adjust seasoning because the juices from the pot roast are already concentrated. However, you may choose to add more water according to your taste. Pour a little into a small ramekin. This serves as the "au jus" to dip your sandwich. Enjoy!