The Best Roast Beef for Sandwiches

By Melissa Clark

The Best Roast Beef for Sandwiches
Andrew Scrivani for The New York Times
Total Time
1 hour, 45 minutes, plus at least 5 hours resting
Rating
5(983)
Comments
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The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat.

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Ingredients

Yield:6 to 10 sandwiches
  • 2small garlic cloves, grated
  • 2½teaspoons kosher salt
  • 2teaspoons black pepper
  • 2teaspoons rosemary leaves
  • 2½pounds boneless beef top loin roast (leave the fat on top)
  • Extra-virgin olive oil, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

285 calories; 21 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 22 grams protein; 270 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.

  2. Step 2

    When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.

  3. Step 3

    Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.

  4. Step 4

    Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.

  5. Step 5

    Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Ratings

5 out of 5
983 user ratings
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Comments

Brandon J. Li

The roast beef is pure perfection and for those that are having difficulty finding a beef top loin roast some folks also call it a beef top sirloin roast.

Carolyn

For our weekend cocktail, I prepared Melissa's top loin. I had the bakery machine slice a baguette into rounds. I smeared mayo seasoned with browned pureed garlic, salt, lemon, cayenne, & fresh minced parsley on the rounds, then broiled till crusty. I mounded the beef on the rounds, garnished with slivers of seeded tomato, another swirl of mayo & a small crush of black pepper. They were pretty and gone before I could get any - I kid you not! Tonights sandwiches will be on ciabatta. Yum.

Jo Ann Henderson

Sometimes it's the simple things that make a memorable moment. I saw this come up on my homepage on Sunday morning. I was stumped for Sunday dinner, which several family members stop in to enjoy each week. I thought roast beef sandwiches sounded so good and I would make my apologies for not preparing a four-course meal. I got some good artisan bread and made a horseradish mayo and grilled onions to accompany. Everyone was pleased. So simple, so good! Thanks for the inspiration!

NYTPal

I got a 6lb eye round, recommended by my butcher. Seasoned it as per recipe but tripled amount bc my roast was bigger. I seasoned about 2 days ahead. This morning cooked it at 325 with a meat thermometer inside for about 80-90 min, until 124 degrees F. Let it rest and slices are rare to medium rare. It's so flavorful! Tip: per another RB recipe, I put the roast right on the oven rack with lrg parchment lined baking sheet underneath. Can't wait to share with fam for Easter.

HavanaGeo

2 teaspoons Morton kosher salt with fresh chopped rosemary and pepper on 3 pound eye of round refrigerated 24 hours. Used Typhur wireless meat thermometer, removed roast from oven at 124 degrees. Temp rose to 137 outside of oven over 20 minutes! A tad past medium rare, but still truly delicious sliced thin on a croissant, far, far better than Boars head deli RB. Will use 118 degrees next time, and 1.5 teaspoons salt. Healthy pepper dose was delish. Looking forward to my next sandwich, so good!!!.

HavanaGeo

Just had my 3rd sandwich, this time on a French roll. No exaggeration at all, these are the best RB sandwiches I have ever had anywhere, juicy, succulent, perfect balance of salt and pepper, with perfect rosemary garlic accents. You’ll never buy deli RB again. With an oven meat thermometer, and a simple overnight dry rub, it can’t be easier.

John

You know what might be cool? Make the recipe units (like 2½pounds, 325 degrees, 125 to 130 degrees) clickable, so that you then get the equivalent in grams and ºC.

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