Everett, Massachusetts, is known for North Shore-style roast beef: thin-sliced roast served warm on a soft onion roll, often dressed with barbecue sauce, mayonnaise, and cheese. This home version uses a seasoned top round roast and a hot-then-low oven method for rosy slices that make satisfying sandwiches without complicated equipment.
Ingredients
- 3 lb (1.36 kg) boneless beef top round roast, preferably evenly shaped
- 1 tbsp (15 ml) neutral oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) dried thyme
- ½ tsp (1 g) onion powder
- 6 soft onion rolls, about 2 oz (57 g) each
- ½ cup (120 ml) barbecue sauce, plus more for serving
- ½ cup (120 ml) mayonnaise
- 6 slices (about 120 g) mild white American cheese, optional
Instructions
- Take the beef from the refrigerator 30 minutes before roasting; keep it covered while it loses its chill. Heat the oven to 450°F (232°C). Pat the roast dry with paper towels. Mix the salt, pepper, garlic powder, thyme, and onion powder, then rub the beef all over with the oil and seasoning.
- Set the roast on a rack in a roasting pan, fat side up if it has a fat cap. Roast at 450°F (232°C) for 15 minutes to brown the exterior. Do not add water to the pan.
- Without opening the oven for long, lower the temperature to 275°F (135°C). Continue roasting for about 55–70 minutes. Begin checking after 50 minutes at the lower temperature; the exact time varies with the roast’s shape and your oven. Insert an instant-read thermometer into the thickest part, avoiding the pan and any fat. For whole cuts of beef, USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. For medium-rare slices, remove the roast at about 130–135°F (54–57°C) only if you accept the added risk of eating beef below that safe minimum; use 145°F (63°C) and the required rest for the safer recommendation.
- Transfer the roast to a cutting board and rest it for at least 15 minutes. Do not skip the 3-minute minimum rest at 145°F (63°C). The temperature may rise slightly as it rests, and resting helps keep the juices from running out when sliced. Meanwhile, stir the barbecue sauce and mayonnaise together in a small bowl for a quick North Shore-style sauce.
- For the thinnest, neatest slices, chill the rested roast in the refrigerator for 20 minutes, then slice very thinly across the grain with a sharp knife or meat slicer. If serving it warm, briefly warm the slices in a covered skillet with a spoonful of pan juices or water; avoid prolonged heating, which can dry them out. For a cheese-topped sandwich, add cheese to the warm beef and cover the pan briefly until it softens.
- Split the onion rolls. Spread the sauce on the cut sides, pile on the beef, and add more barbecue sauce or mayonnaise to taste. Serve promptly while the meat is warm.
Tips
- Choose the right cut: Top round is lean and easy to slice thin. Eye of round works as a similarly lean substitute, though it can be a little less tender; a tied sirloin tip roast is another option.
- Use a thermometer: Roast timing is only an estimate, especially when the shape or starting temperature differs. Check the thickest point and follow the safe-temperature guidance in the instructions.
- Slice across the grain: Look for the long muscle fibers and cut across them, not along them. Thin slices make lean roast easier to chew. Chilling briefly firms the roast and makes thin cutting simpler.
- Don’t overcook reheated slices: Warm only the amount you plan to eat, with a little moisture and a lid. Keep the remainder refrigerated instead of leaving the platter at room temperature.
Serving Suggestions
For a classic Everett-area sandwich, use a soft onion roll and offer the barbecue-mayonnaise sauce, extra barbecue sauce, and plain mayonnaise at the table. Mild white American cheese is a common-style topping; omit it if you prefer the roast and sauce to stand out. The beef is also good on a plate with roasted potatoes, coleslaw, or a crisp green salad. If serving a crowd, keep the beef in a covered dish and assemble sandwiches as needed so the rolls do not become soggy.
Variations
Simpler seasoning: Use only salt and black pepper for a straightforward beef flavor. The garlic, thyme, and onion seasonings here are modest additions rather than essential components.
Horseradish sauce: Stir 2 tbsp (30 g) prepared horseradish into ½ cup (120 ml) mayonnaise. It adds a sharp, peppery note and is a good alternative to barbecue sauce.
Cheese-free or dairy-free: Leave off the cheese. Check the onion rolls and mayonnaise labels if you need to avoid particular ingredients; some rolls or sauces may contain dairy or egg.
Different roll: A soft hamburger bun can stand in for an onion roll, but it has a milder flavor and may be less sturdy. Toast the cut sides lightly if you want a little more structure.
Storage and Reheating
Refrigerate cooked beef within 2 hours of cooking (within 1 hour if the room is above 90°F/32°C). Store sliced or unsliced beef in a shallow, airtight container for 3–4 days. Keep rolls and sauce separate. Freeze tightly wrapped portions for up to 2–3 months for best quality; thaw in the refrigerator. Reheat leftovers until they reach 165°F (74°C), checking with a food thermometer. A covered skillet with a tablespoon or two of water or pan juices helps prevent the slices from drying out; microwave in short bursts, stirring or rearranging the slices for even heating.
Frequently Asked Questions
What cut of beef is best for Everett-style roast beef?
Top round is a practical choice because it is lean, affordable, and suited to thin slicing. Eye of round is a close substitute. Whichever cut you use, slice it thinly across the grain for a more tender bite.
How do I make the roast medium-rare?
For medium-rare, some cooks remove a whole roast at 130–135°F (54–57°C), then rest it before slicing. That is below the USDA FSIS safe minimum for whole cuts of beef, which is 145°F (63°C) with a 3-minute rest. Use the higher temperature if following the safety recommendation, especially when serving people at higher risk from foodborne illness.
Can I cook the roast ahead?
Yes. Roast and cool it, refrigerate it promptly, and slice it once cold for especially thin pieces. Keep it covered and use within 3–4 days. Reheat portions to 165°F (74°C), or serve chilled if that suits your sandwich.
Why is my roast tough?
It may have been cooked too far, cut with the grain, or sliced too thickly. Top round is lean, so accurate temperature checking and thin cross-grain slicing matter. A sharper knife or brief chilling before slicing can make a noticeable difference.
What is North Shore roast beef sauce?
There are local and shop-specific versions, but barbecue sauce and mayonnaise are familiar sandwich accompaniments. This recipe combines them for convenience; you can also serve each separately and let diners choose the balance.
Can I make this without a roasting rack?
Yes. Set the roast on a bed of thickly sliced onions in a roasting pan, or use a sturdy oven-safe rack if available. The onions may soften in the drippings, but the roast still needs a thermometer to check doneness.
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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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