Slow-Roasted Beef for Sandwiches Recipe -
Slow-Roasted Beef for Sandwiches Recipe
  • READY IN 19+ hrs

Slow-Roasted Beef for Sandwiches

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 eye of round beef roast Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    19 hrs 40 mins


  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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Feb 10, 2013

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 have a newer electric oven that vents too fast so I had to improvise - I cooked to 120 then I turned the oven to 170 - it's lowest setting and cooked until the internal temp was almost 130 - then turned off the oven and let it finish. Perfect! Thanks for sharing. UPDATE: I used this same method for pork loin - It was great! Perfectly cooked - fork tender and juicy. I wanted the final product to be 145 - my newer electric oven vents way too fast to shut it off entirely. Lesson learned - next time I will cook to 140 -142 and then shut it down and let it continue to come to the desired 145. I can't imagine making a better roast. Thank you again.

Most Helpful Critical Review
Jul 18, 2014

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

Feb 23, 2013

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 perfectly! I cooked an eye of the round roast from Costco, but you could use any cut for this. I turned off the oven when the meat reached 115, and when the temperature got to 130 I took it out. The meat was perfect for me, but my hubby and daughter both wanted it done just a little more, so I'll play around with that with the next roast. We ate it like a roast the first night, but now tonight we'll be having sandwiches. I don't have a meat slicer, but I was able to get it cut thin enough with a sharp knife. I'll do a horseradish sauce to go with the sandwiches (we love Frozen Horseradish Sauce from this site)! I can hardly wait! Thanks, bd.weld!

Feb 27, 2013

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 well noted. We had some for dinner and are looking forward to sandwiches with the leftovers. Now I want to buy a meat slicer (I sliced it as thin and evenly as I could) because I know I will make this often. Thanks bd.weld! *** Note: my oven has a probe and once it reaches the temp set for the probe it turns off and so does the probe reading. so I would not have to open my oven door I had to turn my oven back on to the lowest setting and then program the probe to 140 degees (for medium) so I could get a temp reading but would then turn it right back off, worked great.

Mar 27, 2013

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 been reached so I used a manual gauge as well. This took me to exactly 140 degrees. I let it rest a full 30 minutes and proceeded to slice into a perfectly cooked roast. I usually do the high temp recipe, here on AR, but BD's recipe allowed me to be more exact internal temperature. I seared my roast in a cast iron pan and deglazed with some Merlot wine I then served over the roast. I made two roasts so I can use the 2nd one for steak sandwiches later in the week. Thanks for sharing your recipe. Will definitely be using again! 3/27/13**** This is a go to recipe for me. I have used it several times with continued success.****

Mar 26, 2013

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, which was perfect for this. It took my roast 1 hour and 30 minutes to get to 115 degrees, and another 43 minutes to get to 130 degrees. I allowed it to rest for 15 minutes, for a total time of 2 hours and 28 minutes. I left the thermometer in and interestingly the roast only rose to 131 degrees during the 15 minutes of resting. I was concerned it would be too rare but it was perfectly medium rare with a lovely pink center throughout! I am delighted with this new method of cooking a roast and Iā€™m anxious to try it on beef tenderloin. Thank you bd.weld!

Jun 22, 2013

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 ahead of his time! Another trick..if your roast is frozen, just take off the wrapping, put it in a roasting pan (one with a rack is best) in the oven at lowest temp possible (usually 170) first thing in the morning and it will be perfectly done at the end of your work day! Tastes much better than a crock pot roast!

Mar 27, 2013

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 and tied it for even cooking. I used sea salt this time and added 1 t each of onion and garlic powder. I rinsed that off after the overnight then seared and added cracked pepper and Herbs de Provence. The bottom round was not quite as tender and juicy but it was good enough to be delicious all the same and a bargain to boot. LOVE this recipe.


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

* Percent Daily Values are based on a 2,000 calorie diet.

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