I got this idea from the Barefoot Contessa on the Food Network, but when I actually cooked it - it went so terribly wrong. B.C. suggested coating the roast in an insane amount of salt. It came out GROSS (I actually started seeing stars), I don't know what that bitch was thinking. So here is the modified more awesome version.
INGREDIENTS
5lb Roast (stringed up if possible)
1/4 cup of room temperature salted butter
1/4 lb of parmigiana hard cheese (shaved)
A nice Italian roll
Roast Rub:
1 tablespoon sea salt
1 tablespoon ground pepper
2 teaspoons onion powder
1/4 teaspoon oregano
1/4 teaspoon parsley
A dash of thyme
DIRECTIONS
1. Leave the roast out for 25 minutes to get it room temperature
2. Get the soft butter and rub it all over the roast
3. Sprinkle the rub all over
4. Spray an inch deep pan with olive oil or pam
5. Pre-heat the oven to 500 degrees and put in the roast
6. Leave roast at that temp for 27 minutes and then drop down to 325 for another 30 minutes
7. Take the roast out and cover with tin foil for 20 minutes
8. Carve it up nice and thin and put it in the bread and top with the cheese
