Italian Elk Sandwiches

1. Preheat oven to 350 degrees Fahrenheit.
2. Add 4 tbsp. of neutral cooking oil to an oven-safe pot on stovetop. Heat for about 5 minutes on medium-high.
3. Carefully place roast into hot oil and sear on each side, making sure to create a brown crust around the whole roast, about 2 minutes on each side. The goal is to create an outside crust, not to cook the meat internally. 
4. Stir all spices into beef broth, then carefully add beef broth to pot.
5. Cut a piece of parchment paper to the size of pot and place on top of roast.
6. Put pot into oven and bake roast until a meat thermometer shows an internal temperature of 145 degrees Fahrenheit.
7. Remove roast, carefully wrap in plastic wrap, and refrigerate for two hours to firm up the roast.
8. Meanwhile, in roasting pot, heat broth on stove over medium heat. Add 4 to 6 cups water and stir, scraping bottom of pan to remove crust (fond) left from searing. The fond adds flavor to the broth.
9. Reduce heat and simmer about 30 to 45 minutes, watching carefully to keep from burning.
10. Remove roast from refrigerator and cut slices as thinly as possible. 
11. Bring broth to a light boil and add enough meat to broth for as many sandwiches as you want. After 15 to 20 seconds, use a fork or tongs to pull meat from broth and place on a roll. Repeat with remaining meat and rolls.

Once you have your basic sandwiches made, you can add toppings of your choosing. I enjoy jarred sweet peppers. Ladle some broth into a bowl for dipping, and enjoy this masterpiece of a sandwich!