Clean the garlic cloves and slice into slivers and place them in the roast, to do this poke a hole in to meat first with a small knife and poke them in all over the roast.  Season the beef with Cypress Hills Steak Spice and cook in the smoker for 4 hours at 215 degrees until center reaches 125 degrees, or bake in the oven at a low temp and let it take it’s time.  If you are going to cook in the oven try searing the meat in a cast iron skillet to just brown the meat and seal in the juices then place the same pan in the oven and cook the roast in that, be sure that the pan does not have a plastic or rubber handle.  You can do this same method on the barbeque with the lid down and using indirect heat, for this method you can use some wood to smoke it as well.  We like our meat rare to medium rare so taking it out at 120 degrees is perfect for us.  Let the meat sit for about 10 minutes but be sure to save all the juices that come out for the dip.  Slice as thin as possible.

When the roast comes out put the sliced baguette in the oven to warm, it is easier to slice before it’s heated.

Follow the instructions on the package of au jus but be sure to add all of the drippings and juices, serve in individual bowls for dipping.

If you like horseradish then it’s best to keep some on hand for an occasion like this.