Are you looking for the best cut of beef for roast beef sandwiches? Pick the right cut and you’ll have an excellent sandwich. Today we’re going to cover the four best cuts of beef for roast beef sandwiches.
When it comes to roast beef sandwiches there is no denying that the best cut of meat for these sandwiches is prime rib. In order to maximize the flavor and make sure your roast beef sandwich has the ideal texture, you want to select a cut that is as lean as possible. An excellent method of cooking roast beef is on a rotisserie.
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What Cut Of Beef For Roast Beef Sandwiches?
A popular roast for pot roast, shredded beef, and beef and Swiss cheese sandwiches. With more fat than other cuts of beef, the roast has more flavor and a tender texture when braised properly.
Thereof, What kind of beef is considered extra lean?
Of these, the following are considered extra lean: 1 Eye of round roast and steak 2 Sirloin tip side steak 3 Top round roast and steak 4 Bottom round roast and steak 5 Top sirloin steak More …
Also, question is, Which is the best way to roast beef?
Oven roasting is the simplest way to prepare beef – just season and let the oven do the rest. And with these cuts of beef, your centerpiece is sure to be both delicious and memorable. The most tender beef roast that is well known for being lean and succulent.
Hereof, Which is the best cut of beef for a roast beef sandwich?
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 flavors, and all of the fat is on the surface, which you can easily trim off after the meat is cooked.
Is Arby’s roast beef OK to eat while pregnant?
Because most of Arby’s menu is focused on deli meats, you might want to be a little cautious when ordering a sandwich. According to the American Pregnancy Association (APA), luncheon meats like roast beef and turkey aren’t very safe for pregnant women.
How do you make a homemade roast beef sandwich?
Cooking Directions Preheat oven to 500 degrees. Rub olive oil all over the beef roast. Mix salt, pepper, onion powder, and garlic powder in a small bowl. Roast for 25 minutes, then drop the heat to 300 degrees. Roast an additional 20-40 minutes until meat reaches the desired temperature (see temperature guide in the post above).
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What are the most tender beef cuts for a roast?
The Best Cuts of Beef Every Home Cook Should Know Chuck Roast. Anything labeled “chuck” comes from the cow’s shoulder area. … Bone-In Short Ribs. Short ribs are not to be confused with regular beef ribs, which come from the back of the cow. … Flat Iron Steak. Flat iron steak is an extremely tender, grill-ready cut. … Back Ribs. … Ribeye Roast. … Ribeye Steak. … Tenderloin. … Flank Steak. … Sirloin Steak. … Round Roast. … More items…
What are some good roast beef cuts?
What Cut of Meat Makes Good Roast Beef? Very Tender Roasts. The tenderloin is the most tender cut of beef. … Tender Roasts. Cuts for roasts that are still tender but not quite as tender as tenderloin include prime rib and New York. Sirloin Roasts. Sirloin is an “in-between” roast in terms of tenderness. … Less Tender Roasts. Round and chuck are cuts of beef that are less tender. …
What is the best meat for roast beef?
The best cuts of beef for a roast are the tenderloin, rolled rib roast, and standing rib roast. Other cuts that roast well include the strip loin, top loin, bottom sirloin, eye round, top round, and sirloin tip.
What is the best meat for a crock pot?
Big hunks of fatty meat like short ribs, shanks (beef, pork, or lamb), and shoulder (pork or lamb) work best in a crockpot.
What is the best cut of meat for roasting?
For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump, and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks.
What is the best beef for a Sunday roast?
By far the most popular roast for a Sunday is beef. First, you need to choose the best joint for roast beef which can be either a rib of beef, a sirloin, or a fillet. Prime rib works well as it is usually cooked on the bone; keeping the bone in makes for a tastier piece of beef when cooked.
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What is the most tender roast?
Rib Roasts. The rib section of the cow produces the most tender, and often the most flavorful, roasts. There are three roasts that come from the ribs, known as the first cut, second cut, and rib-eye. The first cut, also known as prime rib, loin end, or small end, is the more flavorful of the two.
What, exactly, is Arby’s “roast beef”?
Arby’s Roast Beef consists entirely of Beef and a Self-Basting solution, which contains just enough water to keep the product juicy throughout our restaurants’ 3-hour roasting process and during slicing – this ensures that we will deliver the quality that our customers have come to expect from our famous roast beef sandwiches.
What do you mean when you say roast beef?
Roast beef is, as you’d expect, any beef that has been roasted. Roasting is simply cooking something in an oven or over a fire. Many of us have different conceptions of what roast beef is.
What are some good roast beef cuts?
What Cut of Meat Makes Good Roast Beef? Very Tender Roasts. The tenderloin is the most tender cut of beef. … Tender Roasts. Cuts for roasts that are still tender but not quite as tender as tenderloin include prime rib and New York. Sirloin Roasts. Sirloin is an “in-between” roast in terms of tenderness. … Less Tender Roasts. Round and chuck are cuts of beef that are less tender. …
What is the best beef for a Sunday roast?
By far the most popular roast for a Sunday is beef. First, you need to choose the best joint for roast beef which can be either a rib of beef, a sirloin, or a fillet. Prime rib works well as it is usually cooked on the bone; keeping the bone in makes for a tastier piece of beef when cooked.
What kind of roast beef does Arby’s use?
Arby’s wanted to be known for more than roast beef but still wanted kept beef as a focal point. There are currently four different types of beef that can be enjoyed at Arby’s including roast beef, corned beef, brisket, and USDA Choice top round Angus steak.
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Can you cook a beef roast in the oven?
You can make the perfect roast beef in your oven, it’s actually very easy to cook a roast! To prepare the meat remove it from the refrigerator 60 minutes before cooking. This will give the roast a chance to reach room temperature. Preheat oven to 325 degrees.
Which is the best cut of beef to use for roast beef?
Opt for USDA Choice or USDA Prime beef when possible. Some say eye of round is the only cut that will produce a true roast beef. The eye round comes from the back leg of the cow. It’s lean and somewhat tough, but roasting it takes it to tender, flavorful perfection.
What is the best meat to roast in the oven?
The tenderloin, standing rib, and rib-eye are among the best oven roasts and benefit from the dry heat of roasting, but only if the meat is not overcooked. Cuts from the sirloin, such as the tri-tip or the top sirloin butt roast, are used more often than loin or rib cuts because they are less expensive.
What are the ingredients in Arby’s roast beef?
Arby’s Classic Roast Beef Ingredients. Roast Beef: Beef, Water, Salt, Sodium Phosphates Sesame Seed Bun: Wheat Flour, Malted Barley Flour, Water, High Fructose Corn Syrup, Yeast, Soybean and/or Cottonseed Oil, Wheat Gluten, Contains 2% or less of the following: Salt, Dried Malt, Dough Conditioners…
Which is the most expensive cut of beef?
The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts. Top Round Roast The Top Round Roast is cut from the upper thigh of the hindquarters of the beef cow.
Smoked Roast Beef: Deli Style
This Smoked Roast Beef recipe will change the way you cook roast beef forever! Slow, smoke-roasted, and sliced thin, you’ll want this for Sunday supper and then sliced thin on sandwiches for the rest of the week.
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What is Smoked Roast Beef?
This smoked roast beef recipe makes the perfect Sunday roast and the leftovers become the most delicious deli-style roast beef! This method produces a perfectly pink, medium rare roast beef, packed with flavor and a kiss of wood smoke. Serve with mashed potatoes and gravy, some grilled green beans, and fresh rolls for a classic roast beef dinner you’ll come back to over and over again.
The best thing about this roast recipe may be the leftovers. Chilled and sliced thin, this smoked roast beef makes the most unbelievable sandwiches. You are slow-roasting a whole muscle, which means no food binders, no preservatives, no added sugars, nitrates, nitrites, artificial caramel coloring, or anything else you don’t want on your plate or in your sandwich. This is as clean as you can get, with more flavor than you can imagine. French dips or cold subs, you’ll never have better roast beef between two slices of bread.
Best Cuts to Use
In this recipe, I recommend using an eye of round roast. The tight grain of the muscle and lack of excess fat makes it perfect for slicing thin and serving warm or chilled. Other great cuts to use would include a sirloin tip roast, a tri-tip roast, a top round roast, a tenderloin roast, or a top sirloin petite. These cuts are similar in size and weight and are ideal for cooked to medium rare and sliced thin. They will have a great beefy flavor and a tender texture when sliced against the grain.
How to Make Smoked Roast Beef
You start by seasoning your beef roast. I recommend using my Signature Beef Seasoning (2020 NBBQA 1st place beef seasoning!) because it is the perfect complement to smoky beef. Next, you slow smoke your eye of round roast (typically 2-3 lbs) until the internal temperature is to the doneness you like. Make sure you own a great internal thermometer so you can track the temperature of your roast during this first slow-roasting step.
We like our roast beef pretty rare, so I cook it to 120 degrees F during the first step. If you want closer to medium, cook to 130 internal temperature. Medium well, cook to 145 degrees F. Eye of round is a pretty lean roast and if you cook it any higher than medium, you will have a pretty dry roast. I don’t recommend cooking this type of roast beef too well done.
For the second step, the roast gets a hot sear on the outside to add flavor and finish cooking. This is what gives you that gorgeous dark exterior to add contrast along the edges of each slice.
Tips for Smoked Roast Beef
- -Once your roast is done, let it rest for a few minutes before slicing if you are serving it hot.
- -If you want to slice your roast thin for sandwiches, let the roast chill thoroughly before slicing. You can slice thin with a sharp knife if you don’t have a meat slicer.
- -Place your slices in freezer bags and store them in the fridge for use within a week or in your freezer and use within a month or two. Delicious in French dip sandwiches!
Roast Beef (Plus VIDEO)
Roast beef is a classic dish that has fast become one of my go-to dinner options. It’s easy to make, and when you know how to prepare a roast just right, you don’t need an expensive cut to make something fabulicious. The trick is in the seasoning and cooking technique to get that flavor-packed, mouthwatering juiciness on the inside with a crispy outer layer that everyone loves. 🥰
Another thing I love about making roast beef is its versatility. You can slice it thick and serve it up with some hearty sides for a filling dinner or slice it thin and make roast beef sandwiches all week long. Either way, roast beef doesn’t disappoint. 👌
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Roast Beef for Any Occasion
While this recipe calls for an eye for round roast (a delicious yet economical choice), there are a lot of different cuts that work well for roast beef, and you can prepare them using the same methods you’ll learn here.
Top round roast, bottom round roast, top sirloin roast, and eye of round roast are all popular choices – each with its own fat and flavor levels and price range.
If you are planning a weeknight meal with your family or just want to whip up some homemade lunch meat for the week, you might go for a budget cut like an eye round.
On the other hand, if you’re planning a special occasion dinner, you might splurge on a more expensive cut, like a beef tenderloin or ribeye roast.
Roast Beef Ingredients
- Beef Eye of Round Roast – An inexpensive beef cut located between the sirloin and the shank.
- Freshly Ground Pepper – A spice that adds warm flavor without the intense heat.
- Olive Oil – An aromatic oil that complements all kinds of veggies and meats.
- Paprika – Add a pungent and slightly sweet flavor to dishes with this spice.
- Rosemary – This versatile herb has a strong aroma and piney flavor that pairs well with beef.
- Dry Red Wine – Merlot or cabernet sauvignon are ideal choices to add an extra layer of flavor to this dish.
- Cayenne Pepper – This spice adds some real heat to your dish, so go easy on it unless you love to feel the burn.
- Garlic – This ingredient adds loads of flavor and aroma to any dish.
- Butter – Moist and flavorful, butter will add flavor to your roast and richness to the sauce.
- Beef Broth – Filled with oils and collagen, the beef broth will add a delicious savory touch to your sauce.
Tips and Tricks
- Don’t skip the searing. Searing the roast before you bake helps hold all the juices in and set the crust. Juicy inside with crispy outside – that’s the real goal here, isn’t it? 🤤
- To make sure the roast is done, check the internal temperature.
- This recipe has a pretty large window of cooking time because it varies depending on your roast’s size and shape. Instead of relying solely on cooking time, use an instant-read thermometer to check the internal temperature to avoid under or over-cooking. When your roast reaches 130-140℉/55-60℃ in the thickest part, then it’s done.
- Always let the roast rest before you slice it. Once your roast comes out of the oven, let it rest for 15-20 minutes because that lets the juices redistribute evenly throughout the roast before slicing.
- Slice roast against the grain. Nobody likes a chewy roast, and cutting against the grain helps give your roast beef a more tender texture. That’s because when you cut through the fibers of the beef and shorten them, you’ll do less chewing than you would if you slice the beef in the same direction the fibers run.
Make-Ahead Instructions
Making roast beef ahead of time is definitely an excellent option. If you are making roast beef for lunch meat, simply follow the recipe instructions and slice the roast thinly once it has cooked and rested. Store it in a sealed bag in the fridge for up to four days and use it any time you are ready, as is.
If you want to make more of a dinner roast ahead of time:
- Follow the recipe instructions but don’t slice the roast just yet.
- When you are ready to serve it, go ahead and slice the beef and place it in an oven-safe pan.
- Add your roast beef sauce and beef juices that seeped out into the pan and bake at 325℉/163℃ until just heated through.
That way, your beef retains its flavor and juicy goodness without drying out.
Serving and Storage Instructions
As mentioned, roast beef sliced thinly makes for delicious sandwiches, and you can serve it hot or cold, whatever you like best!
Dinner roast is best served hot (after it’s rested, of course, 😉) with hearty sides like Garlic Mashed Potatoes, Bacon-Wrapped Green Beans, or Parmesan-Crusted Asparagus. Then depending on what sides you choose, you can drizzle the sauce over the roast beef or your whole plate.
Store leftover roast beef in a sealed container in the fridge for 3-5 days.
You can also freeze roast beef for up to six months by wrapping cooled roast beef in foil or plastic wrap, then place it in an airtight container or freezer bag. The dual layers will keep the beef from freezer burn.
For best results, reheat leftover roast beef in the oven. Set your oven to 325℉/163℃ and bake for about 10-15 minutes or until heated through. You can also reheat roast beef in the microwave if you are in a pinch for time.
Frequently Asked Questions (FAQs)
How long does roast beef take to cook?
It takes about 25-30 minutes per pound of roast beef when you cook it at 250℉/120℃. Time can vary depending on the roast’s shape and your oven.
What’s the difference between pot roast and roast beef?
Both dishes are made from tough cuts of meat that cook low and slow until tender. The main difference is pot roast is cooked in a covered dish (pot) in liquid while roast beef is cooked dry in the oven.
What temperature should the oven be set for roast beef?
Many roast recipes tell you to set the oven at 375℉/190℃, but since this recipe calls for a more economical cut of beef, the lower and slower we cook it, the more tender and juicy our final result will be. I set oven temps at 250℉/120℃ for this recipe to maximize the deliciousness – both in terms of flavor and texture.