Jimbo’s Roast Beef Tewksbury MA: Make It at Home

Jimbo’s roast beef in Tewksbury, Massachusetts, is known as a local-style roast beef sandwich: thin-sliced beef piled on a soft roll, often finished with barbecue sauce, mayonnaise, and a slice of cheese. This home version uses a slowly roasted top round and a quick sauce, then chills the beef so it can be sliced thinly for sandwiches.

Ingredients

3 lb (1.36 kg) boneless top round roast
1 tbsp (15 ml) olive oil
1½ tsp (9 g) kosher salt
1 tsp (2 g) freshly ground black pepper
1 tsp (3 g) garlic powder
½ tsp (1 g) onion powder
½ cup (120 ml) mayonnaise
⅓ cup (80 ml) barbecue sauce, plus extra for serving
6 soft hamburger or onion rolls, about 3 oz (85 g) each
6 slices (about 4 oz/115 g total) American cheese or mild cheddar, optional
½ cup (75 g) thinly sliced onion, optional

Instructions

Take the roast out of the refrigerator while you heat the oven to 450°F (230°C). Pat the beef dry with paper towels. Rub it all over with olive oil, then season evenly with salt, pepper, garlic powder, and onion powder. Let it stand at room temperature for no more than 30 minutes while the oven heats; do not leave raw meat out longer than 2 hours total.
Set the roast on a rack in a roasting pan, fat side up if it has a fat cap. Roast at 450°F (230°C) for 15 minutes to brown the exterior. Do not cover the pan.
Without opening the oven for long, reduce the temperature to 325°F (165°C). Continue roasting until a food thermometer inserted into the thickest part reads at least 145°F (63°C). For this 3-pound roast, begin checking after about 45 minutes at the lower temperature; the actual time varies with the roast’s shape and your oven. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If you prefer a more well-done roast, cook it longer, checking the temperature rather than relying on time alone.
Transfer the roast to a clean cutting board and rest it for at least 3 minutes. For easier, very thin slicing, cool it until no longer steaming, then wrap or cover it and refrigerate for at least 3 hours. Chilling is a practical step for this sandwich style, not a replacement for the required safe temperature and rest.
Stir the mayonnaise and barbecue sauce together in a small bowl. Taste and adjust the balance with a little more barbecue sauce if you want a sweeter, smokier spread. Cover and refrigerate until needed.
Use a sharp knife to slice the chilled beef as thinly as possible across the grain. If a meat slicer is available, follow its instructions and keep hands clear of the blade. Discard any juices that have been in contact with raw meat; do not use them as a sauce unless brought to a safe boil.
Split the rolls. Spread the mayonnaise-barbecue mixture on the cut sides, then add a generous layer of sliced beef. Add cheese and onion if desired. To melt the cheese, place assembled sandwiches on a baking sheet in a 350°F (175°C) oven for 3–5 minutes, just until the cheese softens. Serve promptly.

Tips

Choose top round for a lean, beefy roast that slices well. Eye of round is a suitable substitute, though it is usually leaner and can seem drier; avoid very fatty cuts if you want deli-style thin slices.
For the easiest slicing, chill the cooked roast thoroughly and use a long, sharp knife. Cut across the grain, which shortens the muscle fibers and makes each bite easier to chew.
American cheese melts smoothly; mild cheddar gives a sharper flavor. The cheese is optional, and leaving it off keeps the sandwich closer to a simple beef-and-sauce version.
Use a thermometer rather than judging doneness by color. Beef can remain pink after reaching a safe temperature, and color alone is not a reliable safety check.

Serving Suggestions

Serve the sandwiches warm or at room temperature with French fries, kettle-cooked potato chips, or a crisp green salad. Pickles or a simple vinegar-dressed slaw cut through the richness of the beef and sauce. Put extra barbecue sauce on the table so each person can add it to taste. For a smaller meal, serve open-faced on half a roll with a side of roasted vegetables.

Variations

For a more savory spread, replace half the mayonnaise with prepared horseradish; add it gradually, since its heat can vary. A traditional-style barbecue finish can use a sweeter, thinner barbecue sauce, while a smoky sauce gives the sandwich a more pronounced char-grilled flavor. Try provolone instead of American cheese for a mild, stretchy topping, or skip cheese and add thinly sliced onion. If you like a warm, saucy sandwich, gently heat sliced beef with a few tablespoons of beef broth in a covered skillet, then serve immediately; avoid simmering it for long, which can make thin slices tough.

Storage and Reheating

Refrigerate cooked beef within 2 hours of cooking, storing it separately from rolls and sauce in a covered, shallow container. Keep it refrigerated at 40°F (4°C) or colder and use within 3–4 days. The sauce can be refrigerated separately for the same general period; follow the mayonnaise and barbecue sauce package dates once opened. Freeze sliced beef in an airtight freezer-safe container for up to 2–3 months for best quality, then thaw in the refrigerator.

For hot sandwiches, reheat only the amount you plan to serve. Warm sliced beef in a covered skillet with a splash of broth, or in the microwave with a little broth and a cover, until it reaches 165°F (74°C), the safe temperature for reheated leftovers. Reheat rolls separately and assemble after the beef is hot. Avoid repeatedly cooling and reheating the same portion.

Frequently Asked Questions

Is this an exact copy of Jimbo’s roast beef?
This is a home-style interpretation of the local roast beef sandwich idea, not a claim to reproduce a restaurant’s specific recipe. Sauce, toppings, and preferred doneness can vary, so adjust them to your taste.

Can I cook the roast ahead?
Yes. Roast and chill it up to 3 days ahead, then slice it cold shortly before serving. Keep it covered in the refrigerator and assemble sandwiches just before eating so the rolls do not become soggy.

Can I use deli roast beef instead?
Yes. Use about 2½–3 lb (1.13–1.36 kg) thin-sliced deli roast beef for six generously filled rolls. Since it is already cooked, skip the roasting steps and serve it cold or reheat it to 165°F (74°C) if serving hot.

Why is my roast difficult to slice thinly?
It may still be warm, or the knife may be dull. Refrigerate the roast until firm and slice across the grain with a sharp knife. A slicer can help, but a steady hand and a chilled roast work well too.

Can I make this without mayonnaise?
Yes. Use barbecue sauce alone, or mix it with a little plain Greek yogurt for a tangier, less rich spread. Keep any prepared spread refrigerated until serving.

How do I keep the beef from drying out?
Use a thermometer, avoid cooking far beyond your desired doneness, and slice across the grain. If reheating, add a splash of broth and heat covered only until the beef reaches 165°F (74°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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