Perfect Roast Beef For Sandwiches

Perfect Roast Beef For Sandwiches

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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For making roast beef to be served cold in sandwiches, make sure to choose a lean cut, such as top loin.

  • 3 Large Garlic Cloves (Grated)
  • 1 Tablespoon Kosher Salt
  • 2 Teaspoons Freshly Ground Pepper
  • 1 Tablespoon Rosemary
  • 2 1/2 Pounds Boneless Beef Top Loin Roast (Leave Fat On Top)
  • 1/3 Cup Olive Oil
  1. In small-size bowl combine olive oil, garlic, kosher salt, pepper, and rosemary. Pour olive oil mixture all over roast. Very loosely cover with plastic wrap and place in refrigerator 4 hours or overnight.
  2. Remove from refrigerator and let stand at room temperature for 1 hour.
  3. Preheat oven to 325 degrees. Cover rimmed baking sheet with parchment paper and then place wire rack on top of baking sheet. Transfer roast to wire rack.
  4. Place in oven and roast for 80 minutes, until thermometer inserted into roast’s center reads 125 to 130 degrees for medium-rare.
  5. Remove from oven and transfer to cutting board. Let cool completely before carving. Trim off fat cap.
  6. You may make this roast beef up to 3 days ahead. Make sure to cool completely before refrigerating.
  7. Makes 8 hearty sandwiches.
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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