| Preparations: |
| 1) |
Preheat oven to 300°
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| 2) |
Combine kosher salt, fresh cracked black pepper, garlic powder, and paprika. Rub the top round with mixture and let sit in the refrigerator for at least 1 hour covered.
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| 3) |
Place the top round in a large roasting pan and cover with aluminum foil and place in the oven for approximately 4-5 hours or until the internal temperature is 125° to 130°.
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| 4) |
Remove the top round from the oven and let rest for at least 1-˝ hours before slicing.
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| 5) |
Reserve beef jus and remove any excess fat.
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| 6) |
Place a large saucepan on the stovetop over medium heat. Add vegetable oil to the pan.
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| 7) |
Place onions in the saucepan and let them caramelize. Add Dijon mustard to the pan and incorporate into the onions.
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| 8) |
Deglaze the pan with the tomato juice and the beef, chicken broth, and the reserved jus.
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| 9) |
Increase the heat on the pan to high and bring to a rapid boil then reduce heat and let simmer for 45 minutes.
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| 10) |
Cut the top round into 4 manageable pieces. Slice the top round to your desired thickness and place back into roasting pan.
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| 11) |
Pour the sauce over the beef and cover with aluminum foil.
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| 12) |
Place back in oven to heat through or pack for travel to be heated at your tailgate event.
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Note: This great for sandwiches but it also matches up well with mashed potatoes or egg noodles.
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