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Slow-Roasted Beef for Sandwiches

Slow-Roasted Beef for Sandwiches


"A fool-proof method for making eye-of-round roast for dinner or sandwiches. My warehouse store stopped selling a particular roast beef we liked for sandwiches, so I turned to this slowly roasted method to make our own."
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19 h 40 m servings 131 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 0.3g
  • < 1%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Season all sides of beef roast evenly with garlic salt; wrap in plastic wrap and refrigerate 18 to 24 hours.
  2. Place rack in middle position of oven and preheat to 225 degrees F (110 degrees C).
  3. Pat roast dry with paper towel and rub with 2 teaspoons canola oil; season with black pepper. Heat 1 tablespoon canola oil in a large skillet over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side. Transfer roast to a rack set into a roasting pan.
  4. Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the center reads 115 degrees F (46 degrees C) for medium-rare, 1 1/4 to 1 3/4 hours.
  5. Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 130 degrees F (54 degrees C) for medium-rare, 30 to 50 more minutes. Let rest 15 minutes before slicing thin.


  • Cook's Notes:
  • I don't recommend cooking the roast past medium. If the roast has not reached the desired temperature in the time specified in step 3, heat the oven to 225 degrees F (105 degrees C) for 5 minutes, shut it off, and continue to cook the roast to the desired temperature. Without reheating the oven, mine reaches the maximum of 138 degrees F (59 degrees C), which is fine for us. Use the kind of thermometer with a probe and a long wire that can lead out of your oven.
  • Use only eye-of-round roast for slicing purposes. Any other type will be difficult to slice and not yield uniform slices. I wrap the meat slices in individual portions with plastic wrap, place them in a freezer bag, and freeze. They hold up well for later use.
  • If desired, roast to an internal temperature of 125 degrees F (52 degrees C) for medium, 1 3/4 to 2 1/4 hours; leave in oven until thermometer reads 140 degrees F (60 degrees C), 40 to 50 minutes.

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Read all reviews 42
  1. 46 Ratings

Most helpful positive review

Perfect! Absolutely, positively the BEST method for tender, juicy beef or pork. Awesome recipe! Thanks so much for sharing this with us bd.weld. The meat is tender, juicy and just perfect. I h...

Most helpful critical review

Followed the recipe as written. End result was a very dry roast.

Most helpful
Most positive
Least positive

Perfect! Absolutely, positively the BEST method for tender, juicy beef or pork. Awesome recipe! Thanks so much for sharing this with us bd.weld. The meat is tender, juicy and just perfect. I h...

If you are looking for meat for sandwiches, you need look no further! This method of cooking is the bomb! I did purchase the thermometer the author of this recipe mentions, and it works just p...

I had made this when it was a personal recipe and WOW!! I've never made an eye roast of beef that was ever this good, even DH commented how moist and tender it was. Method and instructions are w...

Reviewed on May 8, 2012 when this was a personal recipe: Fantastic! Followed the directions exactly, My oven has a plug in temp gauge but it does not continue to work once the set temp has bee...

When I saw the cooking method on this one, I knew I had to try it! My roast was 3.5 lbs. just as called for. I seared it for 4 minutes on each side. I used a remote digital thermometer, whic...

My Dad taught me this technique in the early 70s, and he called it "Hotel Roast Beef" because he thought it tasted as good or better than anything he ate while on business travels. He was way ah...

Caught a bottom round on special for 1.99 lb so knowing that Central Market uses bottom round for their in house roast beef at 9.99 lb I decided to go for it. I used a center cut and trimmed an...

Thanks BD! I finally tried this. I didn't marinate with the garlic, just sprinkled the roast with garlic powder,s&p, browned it, put it on a rack and roasted. I did use a remote thermometer, but...

My oven cooks a bit hot, I have a meat thermometer similar to the cooks, and only took an hour to reach 115°F. After turning off the oven it took about another 40 minutes to reach 135°F, which w...

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