In a large mixing bowl, combine all of the ingredients. Mix all ingredients together for an even blend.

Shape the mixture into a large rectangle on a sheet of baking paper. Roll the mixture in the baking paper, creating a large, log-like shape, ensuring it is compact and well-formed.

Secure the ends by twisting them like candy wrappers. Wrap the beef log with aluminum foil, making sure it is tightly sealed.

Stick the wrapped beef log with two or three toothpicks, ensuring they penetrate through the baking paper, to help it absorb liquid during cooking. Place the wrapped beef log on top of the s’china, ensuring only the bottom touches the liquid.

Cook overnight with the s’china. The slow cooking process will allow the flavors to meld. In the morning, remove the foil wrapped log from the s’china, carefully unwrap the beef cake roll, remove the toothpicks, and slice it into servings.