Kelly’s Roast Beef in Salem, New Hampshire, is known for thinly sliced roast beef served in a soft roll, often with barbecue sauce and mayonnaise. This home-style version uses a slowly roasted beef top round, then chills it briefly so it can be sliced thinly for sandwiches; the exact toppings and doneness are easy to adjust.
Ingredients
- 3 lb (1.36 kg) boneless beef top round roast
- 1 tbsp (15 ml) neutral oil, such as canola
- 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 tsp (1 g) paprika
- 1 cup (240 ml) low-sodium beef broth
- 6 soft, sturdy sandwich rolls, about 2 oz (57 g) each
- ½ cup (120 ml) barbecue sauce, plus more to serve
- ½ cup (120 g) mayonnaise, plus more to serve
- Optional: 6 slices (about 120 g) white American cheese
Instructions
- Take the beef out of the refrigerator about 25 minutes before cooking. Heat the oven to 325°F (163°C). Pat the roast dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder, onion powder, and paprika.
- Rub the roast all over with the oil, then coat it with the seasoning mixture. Set it on a rack in a roasting pan, fat side up if it has a fat cap. Pour the broth into the pan beneath the rack; it should not cover or touch the roast.
- Roast until a food thermometer inserted into the thickest part reads at least 145°F (63°C), the USDA FSIS safe minimum for a whole cut of beef. Allow about 1 hour 20 minutes to 1 hour 50 minutes, but use temperature rather than time to judge doneness. For a less-done result, note that the USDA minimum is still 145°F (63°C) followed by a 3-minute rest; do not serve below that minimum.
- Transfer the roast to a clean cutting board and rest it for at least 3 minutes. For easier, thinner slicing, let it cool until no longer steaming, wrap it, and refrigerate for about 1 hour. The chilling time is included in the total. Keep the pan juices for warming the beef.
- Slice the beef very thinly across the grain with a sharp knife. If it is still warm and difficult to slice thinly, chill it longer. Remove any tough outer pieces as needed, and keep the slices together so they are easy to portion.
- To serve hot, put the sliced beef and ½ cup (120 ml) barbecue sauce in a skillet with 2 to 3 tablespoons (30 to 45 ml) of the reserved pan juices. Warm gently over medium-low heat, stirring until hot; avoid boiling, which can make thin slices tough. If using cheese, lay a slice over each portion and cover the pan briefly until melted.
- Spread mayonnaise on the cut sides of the rolls. Divide the beef among the rolls, spooning on a little more barbecue sauce if desired. Serve right away, with extra sauce at the table.
Tips
- Top round is lean and slices well. Bottom round or eye of round can also work, though they may be a little less tender; avoid a heavily marbled steak cut if you want the classic lean sandwich texture.
- A thermometer is more reliable than a roasting-time estimate. Insert it into the center of the thickest section without touching the pan or rack, and wash the probe after it contacts raw beef.
- For paper-thin slices, refrigerate the roast until thoroughly chilled, then use a sharp carving knife or meat slicer. Slice across the grain to shorten the muscle fibers.
- Barbecue sauces vary in sweetness and acidity. Start with less than the measured amount if your sauce is strong, then add more after tasting the warmed beef.
Serving Suggestions
Serve the sandwiches hot with extra barbecue sauce and mayonnaise, keeping the toppings simple so the beef remains the focus. French fries, onion rings, coleslaw, or a dill pickle make familiar sides. For a lighter plate, serve with a green salad or sliced tomatoes. If you prefer a less saucy sandwich, offer the sauce on the side and let everyone add their own.
Variations
For a classic three-way-inspired sandwich, add a slice of white American cheese and a small spoonful of extra barbecue sauce. To make the flavor less sweet, use a tangier vinegar-based sauce or mix barbecue sauce with a little of the beef’s pan juices. You can also skip the sauce and serve the thin slices with warm broth as a simple roast-beef dip sandwich. For a pepper-forward version, increase the black pepper to 1½ teaspoons (3 g), but keep the salt amount unchanged.
Storage and Reheating
Refrigerate leftover beef within 2 hours of cooking, in a shallow covered container with a little pan juice to help prevent drying. Keep it refrigerated at 40°F (4°C) or colder and use within 3 to 4 days. Store rolls and mayonnaise separately so the bread does not become soggy. Freeze sliced beef in an airtight freezer-safe container for up to 2 to 3 months for best quality; thaw in the refrigerator.
Reheat only the portion you plan to eat, in a covered skillet with a splash of broth or pan juices, stirring gently until it reaches 165°F (74°C). You can also reheat it in a microwave-safe dish, covered and stirred partway through, until it reaches 165°F (74°C). Avoid repeated cooling and reheating, which reduces quality and increases food-safety risk.
Frequently Asked Questions
Can I make the roast beef ahead?
Yes. Roast and chill it, then store it whole or sliced in a covered container for up to 3 to 4 days. Slicing a chilled roast is usually easier. Warm only what you need just before serving.
What cut of beef is closest to this sandwich style?
Top round is a practical choice because it is lean, economical, and easy to slice thinly. Bottom round and eye of round are reasonable alternatives. Whichever cut you use, cook it with a thermometer and slice across the grain.
Can I cook the beef to medium-rare?
USDA FSIS guidance for whole cuts of beef is a minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Follow that safe minimum; do not rely on color or a particular roast time to confirm doneness.
How do I keep the sandwich from getting tough?
Do not overcook the roast, slice it thinly across the grain, and warm the slices gently rather than simmering them. A little broth or pan juice helps keep the meat moist during reheating.
Can I use leftover roast beef?
Yes, provided it was refrigerated within 2 hours and has been kept cold. Slice it thinly, warm it with a little broth and sauce, and reheat it to 165°F (74°C) before serving.
What if I do not have barbecue sauce?
Use a ready-made sauce you enjoy, or serve the beef with pan juices and mayonnaise instead. The sandwich will be less sweet and more roast-forward, but the thinly sliced beef and soft roll still make a satisfying combination.
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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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