How to Make Roast Beef for Sandwiches

Why You’ll Love This Recipe

I love how this recipe brings me thick, juicy, deli-style roast beef without the deli prices. It’s easy to customize the seasoning, and I get to control the doneness to suit my taste. Whether I’m making a French dip, a cold roast beef sandwich, or even a roast beef wrap, this method gives me a versatile, high-protein centerpiece that works all week long.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• top round roast

• coarse salt

• coarse pepper

• garlic powder

• onion powder

Directions

1. I begin by seasoning the roast generously on all sides with salt, pepper, garlic powder, and onion powder.

2. I let the seasoned beef sit at room temperature for 60 to 90 minutes. This helps it cook evenly.

3. I preheat the oven to 300°F and place the roast in a shallow baking dish or on a baking sheet.

4. I insert a meat thermometer into the thickest part of the roast.

5. I roast the beef until the internal temperature reaches 105°F for rare or 115°F for medium-rare, which usually takes about 1 to 1.5 hours.

6. Once out of the oven, I let the meat cool at room temperature for 45 minutes to 1 hour. During this time, the temperature continues to rise about 15 degrees.

7. While I could slice and serve right away, I prefer to wrap the roast tightly and refrigerate it for at least 4 hours (or overnight). This makes slicing thinly much easier.

8. When I’m ready, I slice the roast as thinly as possible against the grain to get those perfect deli-style layers.

Servings and timing

This recipe serves 6 people.
Prep time is about 5 minutes, and cook time takes around 1 hour.
The resting and chilling time adds 6 hours, bringing the total time to roughly 7 hours and 5 minutes.
Each serving comes out to approximately 321 calories.

Variations

Sometimes I change up the seasoning by adding smoked paprika or dried rosemary for a different flavor profile. If I want a garlic-forward taste, I rub the roast with fresh crushed garlic instead of powder. For a crustier exterior, I sear the roast in a hot skillet before roasting. I’ve also made it with top sirloin or tri-tip, which gives it a slightly different texture but still tastes amazing.

Storage/Reheating

I store the sliced roast beef in an airtight container in the refrigerator for up to 5 days. It also freezes well—just layer slices between parchment and seal in a freezer bag. To reheat, I warm the slices gently in a pan with a splash of broth or cover them in foil and heat in a low oven. For cold sandwiches, I serve it straight from the fridge.

FAQs

What’s the best cut of beef for sandwich roast beef?

I usually go with top round roast because it’s affordable, lean, and flavorful. Sirloin or tri-tip work too, but they can be a bit chewier.

Why let the roast rest so long after cooking?

Letting it rest allows the juices to redistribute and makes it easier to slice thinly. I always chill it before slicing for the cleanest, deli-style cuts.

Can I cook it to medium or well-done?

Yes, just roast longer until the internal temperature reaches your desired doneness. I recommend using a thermometer to avoid overcooking.

Do I need to sear the roast first?

It’s optional. I don’t usually sear for this recipe since it’s going to be sliced thinly, but a quick sear can add more flavor and color to the crust.

How thin should I slice the roast?

As thin as possible. I slice against the grain using a sharp carving knife or a meat slicer when I want super fine deli-style slices.

Conclusion

Making roast beef for sandwiches at home is one of those simple tricks that elevates my weekday lunches and weekend dinners. I get all the flavor and quality of deli meat with none of the additives or high price tags. Once I tried it this way, I stopped buying store-bought roast beef altogether—it’s that good.