New England roast beef, especially the sandwich associated with North Shore Massachusetts, is thinly sliced roast beef piled into a soft roll and often finished with cheese, barbecue-style sauce, or mayonnaise. This Worcester-friendly home version uses a seasoned beef roast, cooked gently for juicy slices; regional shops and families vary their toppings, so choose the combination you like.
Ingredients
- 1 boneless top sirloin roast, about 3 lb (1.36 kg), tied if needed
- 1 tbsp (15 ml) neutral oil, such as canola
- 2 tsp (6 g) garlic powder
- 1½ tsp (4.5 g) onion powder
- 1½ tsp (7.5 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- ½ tsp (1 g) dried thyme
- 1 cup (240 ml) low-sodium beef broth
- 6 soft sandwich rolls, about 3 oz (85 g) each
- 6 slices (about 120 g) mild cheddar or American cheese, optional
- ½ cup (120 ml) mayonnaise, optional, for serving
- ½ cup (120 ml) barbecue sauce, optional, for serving
Instructions
- Take the roast from the refrigerator about 20 minutes before cooking so it loses some of its chill. Heat the oven to 250°F (120°C). Pat the beef dry with paper towels. In a small bowl, combine the garlic powder, onion powder, salt, pepper, and thyme, then rub the mixture over every side of the roast.
- Heat the oil in a large oven-safe skillet over medium-high heat. Sear the roast for about 2 minutes per side, turning with tongs, until browned on all sides. This step builds flavor; it does not cook the center.
- Pour the broth into the skillet around the roast, not over its seasoned surface. Transfer the skillet to the oven. Roast for about 75 to 90 minutes, checking the center with an instant-read food thermometer after 70 minutes. Cooking time depends on the roast’s shape and starting temperature. For USDA FSIS safety, cook whole cuts of beef to a safe minimum internal temperature of 145°F (63°C), measured in the thickest part, then rest for at least 3 minutes.
- Transfer the roast to a clean cutting board and rest it for 15 minutes. Keep the pan juices for serving if desired. Slice the beef very thinly across the grain with a sharp carving knife; thinner slices make the sandwiches tender and easier to eat. If the roast is difficult to slice thinly, chill it briefly and slice with a sharp knife once firm.
- Warm the rolls in a 300°F (150°C) oven for 4 to 5 minutes, or split and toast them lightly. Divide the sliced beef among the rolls. Add cheese while the beef is warm so it softens, then serve with mayonnaise, barbecue sauce, or pan juices at the table.
Tips
- Use a thermometer rather than relying on color or the clock. Insert it into the center of the thickest section without touching the skillet; a roast’s shape can change the cooking time substantially.
- Top sirloin is a good balance of flavor and sliceability. A similarly sized eye of round also works, though it is leaner and can seem drier; avoid very fatty cuts if you want the fine, deli-style slices associated with these sandwiches.
- For easier slicing, chill the rested roast until cool, then cut it thinly and warm the slices gently in broth. Do not leave cooked beef at room temperature for more than 2 hours.
- If you want a more concentrated jus, simmer the skillet liquid for a few minutes after removing the roast. Taste before adding salt, since broth can already be salty.
Serving Suggestions
Serve the beef on soft, sturdy rolls with mild cheddar or American cheese, mayonnaise, barbecue sauce, or warm beef jus. The toppings are a matter of local and personal preference; North Shore-style roast beef sandwiches are often ordered with combinations of cheese, sauce, and mayonnaise, but there is no single required topping. A simple side of potato chips, coleslaw, pickles, or a green salad makes the meal complete. For a less saucy sandwich, serve the jus separately for dipping rather than pouring it over the roll.
Variations
More classic deli-style: Skip the cheese and serve the thin beef with mayonnaise and a little barbecue sauce. A tangy, lightly sweet barbecue sauce is a practical stand-in for a shop-style house sauce; its flavor will vary by brand and recipe.
Garlic-herb roast: Replace the dried thyme with 1 tsp (1 g) dried rosemary or 1 tbsp (3 g) finely chopped fresh rosemary. Fresh herbs taste brighter, while dried herbs are more concentrated.
Quick jus sandwich: Warm sliced beef in a saucepan with the strained pan juices and a splash of broth just until hot, then drain lightly before filling the rolls. This makes a juicier sandwich but is less like a cold-sliced deli-style serving.
Lower-sodium option: Use unsalted broth and reduce the kosher salt to 1 tsp (5 g). Add salt at the table if needed.
Storage and Reheating
Refrigerate leftover beef within 2 hours of cooking, in a shallow, airtight container with some pan juices to limit drying. It keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or below. Freeze sliced beef in a freezer-safe container with a little broth for up to 2 to 3 months for best quality; thaw overnight in the refrigerator.
Reheat only the amount you plan to serve. Warm slices in a covered skillet with a splash of broth over low heat, stirring gently, until steaming hot and at least 165°F (74°C), the USDA FSIS temperature for reheated leftovers. You can also microwave the beef in a covered, microwave-safe dish, stirring halfway through and checking the temperature in several places. Assemble rolls after reheating to keep them from becoming soggy.
Frequently Asked Questions
What cut of beef is best for New England roast beef sandwiches?
Top sirloin is flavorful and generally slices well when cooked and rested properly. Eye of round is a leaner, economical alternative; slice it especially thinly and serve with broth or sauce to keep the sandwich pleasant to eat.
Is this the same as a North Shore roast beef sandwich?
It is a home-cooked version of the Massachusetts regional sandwich style, not a claim to reproduce any particular shop’s recipe. Toppings and sauces differ from place to place, and Worcester-area cooks can choose their own preferred combination.
Can I cook the roast ahead of time?
Yes. Roast and chill it promptly, then store it covered in the refrigerator for up to 3 to 4 days. Slice it cold for neat, thin pieces, and reheat the portion you need to 165°F (74°C) before serving hot.
Can I use a slow cooker?
You can, but the texture will be more pot-roast-like and less suited to thin sandwich slices. For this recipe’s roast-beef texture, use the low oven and a thermometer; if adapting it to a slow cooker, follow the appliance’s instructions and still verify safe cooking with a thermometer.
Why did my roast turn out tough?
It may have been sliced with the grain, cooked too far beyond the target, or cut into thick pieces. Slice across the grain as thinly as possible, check temperature early, and serve leaner cuts with warm jus.
Do I have to add cheese or barbecue sauce?
No. Both are optional. Mayonnaise, jus, or the beef on its own all work; use the toppings that suit your preferred sandwich.
Related
- Smoking Behind the Supermarket With You: A Manga-Inspired Bento
- ATK Oatmeal Cookie Recipe with Crisp Edges
- Smoking Brisket With a Pellet Smoker: A Complete Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).