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Charred Roast Beef Bunwiches With Red-Eye Dipping Sauce

8 servings

Nutritional Facts Per Serving

38.6 g
39.8 g
2.8 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 457
  • Fat 15 g
    • Saturated   3.3 g
    • + Trans 
  • Cholesterol 71 mg
  • Sodium   1128 mg
  • Carbohydrate 39.8 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 38.6 g
    • Vitamin A 8 %
    • Vitamin C 8 %
    • Calcium 10 %
    • Iron 41 %


Preheat oven to 325 degrees F. Combine pepper, salt, chili powder, cumin and oregano in a bowl. Rub the roast with this spice mixture. Heat the olive oil in skillet over high heat. Place the roast in the skillet and darkly sear on all sides. Place in the oven, first transferring to a roasting pan if your skillet is not ovenproof. Roast to desired doneness, about 60-75 minutes should yield it rare to medium rare.

Transfer roast to a plate and rest 10 minutes. Remove fat from the drippings in the pan. Place pan on the stovetop over medium-high heat. Add the barbecue sauce and stock and bring to a simmer. Thinly slice beef and pile on buns. Spoon the sauce into small dipping bowls. Create a red-eye by dropping a spoonful of ketchup or steak sauce in the centre.

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