Kelly's Roast Beef Dedham-Style Roast Beef Sandwiches

Kelly’s Roast Beef in Dedham is associated with thinly sliced roast beef piled into a soft roll, often finished with barbecue sauce or a creamy horseradish spread. This home-style version uses a seasoned top-round roast and a low oven for evenly cooked beef; it is a practical approximation, not the restaurant’s proprietary recipe.

Ingredients

3 lb (1.36 kg) boneless beef top round roast, preferably evenly shaped
1 tbsp (15 ml) neutral oil
2 tsp (12 g) kosher salt
1 tsp (2 g) freshly ground black pepper
1 tsp (3 g) garlic powder
1 tsp (2 g) onion powder
½ tsp (1 g) dried thyme
½ cup (120 ml) low-sodium beef broth, for the roasting pan
6 soft sandwich rolls, about 2 oz (57 g) each
¾ cup (180 ml) barbecue sauce, for serving
½ cup (120 g) mayonnaise
2 tbsp (30 g) prepared horseradish, drained
1 tsp (5 ml) lemon juice
⅛ tsp (0.5 g) kosher salt, for the horseradish spread

Instructions

Take the roast out of the refrigerator about 30 minutes before cooking so it loses some of its chill. Pat it thoroughly dry with paper towels. Heat the oven to 250°F (120°C). Set a rack in a roasting pan and pour the beef broth into the pan beneath it; the roast should sit above, not in, the liquid.
Mix the 2 teaspoons salt, pepper, garlic powder, onion powder, and thyme. Rub the roast all over with the oil, then coat it evenly with the seasoning mixture. Place it fat-side up, if it has a fat cap, on the rack.
Roast until a food thermometer inserted into the thickest part reads at least 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef, followed by a 3-minute rest. For a more medium result, remove it when it reaches about 140°F (60°C), then let carryover cooking bring it toward the minimum; verify that it reaches 145°F (63°C) and rests at least 3 minutes before slicing. Cooking time varies with the roast’s shape and your oven; begin checking at about 1 hour. A 3-pound roast commonly takes around 1 hour 15 minutes to 1 hour 30 minutes at this temperature.
Transfer the roast to a clean cutting board, tent loosely with foil, and rest for 20 minutes. Meanwhile, stir together the mayonnaise, horseradish, lemon juice, and ⅛ teaspoon salt. Taste and add a little more horseradish if you like a stronger bite.
For especially thin slices, chill the rested roast until cool enough to firm up, about 20 minutes, or use a meat slicer. Slice very thinly across the grain with a sharp knife. If the roast is still warm, cut only what you need and keep the rest whole for easier slicing later.
Split the rolls. Pile the beef onto each roll and serve with barbecue sauce and horseradish spread, either spread inside the roll or offered on the side. Keep any beef you are not serving promptly refrigerated.

Tips

Choose the right cut. Top round is lean and slices neatly; eye of round is a reasonable substitute, though it can be a little less tender. Avoid a very irregular roast, which cooks unevenly.
Use a thermometer, not color or the clock. Insert it into the center of the thickest section without touching the pan. The safe minimum for whole beef is 145°F (63°C) with a 3-minute rest; lower doneness targets are not the safety endpoint.
Slice across the grain. Look for the long muscle fibers and cut perpendicular to them. Thin slices are easier to chew and make a sandwich closer to the classic roast-beef-shop style.
Do not discard the pan juices without checking. Strain them and spoon a little over the sliced meat if you want a juicier sandwich. The broth is for moisture in the pan, not a guarantee of gravy; season any serving jus to taste.

Serving Suggestions

Serve the sandwiches warm or at room temperature with barbecue sauce for a sweet-smoky finish and horseradish mayonnaise for a sharp, creamy contrast. Pickles, sliced onion, or shredded lettuce add crunch, but keep toppings modest so they do not overwhelm the beef. French fries, potato chips, coleslaw, or a simple green salad make easy sides. For a less saucy sandwich, serve the beef plain with the two condiments on the side.

Variations

Make it more peppery: Increase the black pepper to 1½ teaspoons, or add a pinch of cayenne for heat. Use deli-style beef: If you have cooked roast beef from a butcher, slice it thinly and warm it gently in a covered skillet with a splash of broth; do not boil it, which can make the slices tough. Change the sauce: Use plain prepared horseradish instead of the mayonnaise spread, or swap in your preferred barbecue sauce. A tangier or sweeter sauce will change the flavor, but the sandwich remains simple. Make it a platter: Skip the rolls and serve thinly sliced beef with both sauces, rolls on the side, and pickled vegetables.

Storage and Reheating

Refrigerate cooked beef and any prepared spread within 2 hours, storing them separately in covered containers. Cooked beef keeps for 3–4 days in a refrigerator at 40°F (4°C) or colder; freeze it in tightly sealed portions for up to 2–3 months for best quality. Thaw frozen beef in the refrigerator, not on the counter. Reheat only the amount needed, covered with a spoonful of broth, until it reaches 165°F (74°C). A microwave or covered skillet works; heat gently to limit drying. Assemble sandwiches just before serving, and discard beef left at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Is this the exact Kelly’s Roast Beef recipe?
No. This is a home-style recipe inspired by the thinly sliced roast beef sandwich associated with Kelly’s Roast Beef in Dedham. It does not claim to reproduce the restaurant’s exact seasoning, cooking method, or sauces.

Can I cook the roast ahead?
Yes. Cook and chill it, then refrigerate it whole in a covered container. Slice it cold just before serving for the thinnest, neatest pieces, or warm slices gently with broth. Follow the 3–4 day refrigerated storage limit.

Why is the roast tough?
Top round is lean, so it can turn dry if overcooked or cut too thick. Use a thermometer, allow the required rest, and slice thinly across the grain. A sharp knife or slicer makes a noticeable difference.

Can I use a higher oven temperature?
You can, but the exterior may cook more quickly than the center and the timing will change. The low-temperature method gives you more control; whichever oven temperature you use, check the center with a thermometer and meet the USDA safe minimum.

What can I use instead of top round?
Eye of round is the closest lean substitute. A sirloin roast can also work and may be more tender, but it is often more expensive. Choose a boneless roast with a consistent shape so it cooks evenly.

Can I freeze the sandwiches?
It is better to freeze the cooked beef separately. Rolls and sauces can change texture after freezing, so assemble after thawing and reheating the beef. Keep mayonnaise-based horseradish spread refrigerated and follow its package guidance.

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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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Kelly’s Roast Beef Dedham-Style Roast Beef Sandwiches