Step 1

Place the oil in the bottom of your cast iron pan, if using, and turn the heat on the burner to medium-high. Preheat your grill to 220°.

Step 2

Season the piece of beef well with the salt, pepper, onion powder, garlic salt, and seasoned salt.

Step 3

Place the roast into the cast iron pan, and let cook for 4-5 minutes, or until the bottom is well-browned.

Step 4

Carefully flip the roast over onto the other side and brown that side well for another 4-5 minutes.

Step 5

Place the roast into the pan it'll be cooking in. Place the sliced onion, beef broth, and red wine into the pan with the roast.

Step 6

Cook at 220° for 2-3 hours, then increase the heat to 325° until your roast reaches 200° internal temperature and is fork-tender. How long this will take depends on the size of your roast, your grill, and what phase the moon is in, basically. Cook to temp and NOT to time.

Step 7

Once the roast is done, remove it from the grill. Carefully remove the roast and vegetables from the pan and set them aside, covered tightly.

Step 8

Strain out or spoon out most of the grease from the drippings (a grease tool works so well for this!) and then bring the rest of the drippings to a simmer. You need 3 cups of liquid, so if you need to add more beef broth be prepared to do so.

Step 9

Mix together the cornstarch and cold water. Whisk into the gravy mix and reduce heat to low, stirring until thickened.

Step 10

Pile your shredded beef into hoagie rolls, but on a plate with a lip to stop the gravy, and slather them with gravy.

Step 11

Serve with your favorite roasted or mashed potatoes, crusty bread, and corn.