Tender sliced roast beef is topped with cilantro chimichurri for a delicious, easy meal. Use the leftovers as you would deli roast beef to make sandwiches!
Sliced roast beef is one of those fantastic year round recipes that always just works. It’s wonderful served hot with the cilantro chimichurri in the winter or as cold roast beef sandwiches in the summer.
Is this sliced roast beef the same as deli roast beef?
What’s so great about this easy recipe is how versatile it is! Yes, you can use this sliced roast beef in the same way you would deli roast beef. When you’re making sandwiches, slice the meat as razor thin as you can get it for the best roast beef sandwiches.
I like to make this sliced roast beef with the cilantro chimichurri sauce for dinner with an easy side like Baked Potato Wedges or Smashed Brussels Sprouts. Then the leftovers are almost always made into roast beef sandwiches. It’s the best of both worlds!
What to put in a roast beef sandwich?
Believe it or not, cilantro chimichurri sauce makes a great condiment for a deli roast beef sandwich. Sometimes I mix it with a little mayo first – it’s crazy good!
When I’m making a more traditional roast beef sandwich, I still put my own twists on it. I always, always start with garlic bread. Once you’ve tried it – trust me on this one – you’ll never want it any other way. Thinly sliced roast beef for a sandwich is best when rare, and raw onions go really well with rare roast beef. A slice of fresh tomato is always good, too. If you don’t make the mayo & cilantro chimichurri condiment, definitely go for a creamy horseradish (you’ll find the easy recipe at the bottom of that post).
The hot, crispy garlic bread with the rare roast beef, diced raw onions (or sliced, I just prefer them really small), fresh tomato, and creamy horseradish or creamy cilantro chimichurri is the BEST deli roast beef sandwich EVER.
I’d love to hear your ideas for what to put in a roast beef sandwich, too! Leave a comment at the end of the post and let me know the ways you like to enjoy them – the more unusual, the better!
How do you get roast beef to turn out tender?
The key to getting tender sliced roast beef is similar to the method for cooking prime rib: Start at a higher temperature then continue cooking low and slow. Slices roast beef doesn’t start out as high as prime rib since it’s a much tougher cut, but the idea is the same.
For roast beef, you’ll cook it for about half an hour at 375F, then drop the heat all the way down to 225F to finish cooking. Don’t be tempted to cook it faster at the higher temperature; it will work, but you’ll end up with tough meat that won’t be nearly as delicious.
Also, as with all beef but especially a roast, bring it to room temperature before you even put it in the oven. This takes an hour or two depending on the size of your roast, but it allows for much more even cooking. If the center of your roast is still cold but the outside has reached room temperature, the outside will cook much faster and be overdone by the time the center reaches the perfect temperature.
Speaking of reaching the perfect temperature, please – if you don’t already own one – spend a few bucks and buy a digital meat thermometer. The one I have was about $15 and it has an alarm that goes off when the center hits that sweet spot. I honestly wouldn’t make sliced roast beef or prime rib without it.
What is cilantro chimichurri sauce made of?
Chimichurri is an Argentinian sauce and condiment that Argentinian’s put on just about everything. It’s filled with flavor and has a wonderful acidic tang that can really bring a dish to life. It can also be used as a marinade.
Traditional chimichurri doesn’t have cilantro in it, but as a cilantro lover, I wanted to create one that does. I’ve been making chimichurri for a long time, and this is the chimichurri recipe that I use. That link will also give you a lot of ideas for how to use it, whether you make this cilantro chimichurri or opt for the more traditional version.
Here are a few recipes that use chimichurri, just to give you an example of other ways you can use it:
- Chimichurri Chicken Bites
- Steak & Potato Chimichurri with Fresh Summer Vegetables
- Cauliflower Steaks with Chimichurri
How long will cilantro chimichurri last?
Here’s the good news: cilantro chimichurri only tastes better the longer it sits. And more good news: it lasts about 2-3 weeks in the refrigerator, so you’ll have plenty of time to use it. And even more good news: it can be frozen, too! I usually put it into ice cube trays, then when it’s frozen, I’ll pop them out and toss them in a freezer-safe ziploc bag. Hot tip: drop a cube into a soup to add some flavor – great for when it’s missing that “something” that you can’t quite put your finger on.
And now for the bad news:
C’mon, you didn’t really think there was any, did you? :)
- 3 lb boneless rump roast
- 1 tbsp extra-virgin olive oil
- Coarse salt and black pepper
- 2 cups fresh cilantro, stems and leaves, lightly packed
- 3 garlic cloves, smashed and peeled
- Half of a small red onion, cut into large chunks
- 2 tsp red pepper flakes (you can start with 1 tsp and add more)
- 2 tbsp fresh oregano leaves
- 2 tbsp red wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 tsp coarse salt, more to taste
- 1/4 tsp freshly ground black pepper
- Set the roast on the counter and allow it to come to room temperature, about 1-2 hours.
- Preheat the oven to 375F.
- Rub the oil all over the outside of the roast. Generously season with the coarse salt and black pepper. I usually use about a tablespoon of salt and a couple of teaspoons black pepper. Insert an oven-safe meat thermometer so the sensor at its tip is directly in the center (and the thickest) part of the roast. Set the temperature on your thermometer to 135F-140F (if it has that feature).
- Place the roast on the rack in a roasting pan. Cook for 30 minutes.
- Reduce the heat to 225F and continue cooking for approximately another 2 hours. Check your thermometer after 80-90 minutes and every 10-15 minutes thereafter. Once the center of the roast starts to cook, it reaches the correct temperature pretty quickly. Ideally, your thermometer will have the ability to set an alarm that will go off once the roast hits that temperature, so you don't have to watch it as closely.
- Meanwhile, make the chimichurri. Place all the ingredients into a high-powered blender and blend until very smooth. Allow it to sit at room temperature for at least 30 minutes to allow the flavors to meld.
- Remove the roast from the oven and place it on a cutting board. Tent it loosely with foil and let it rest for 30 minutes.
- Thinly slice the roast against the grain. Place a few slices on each dinner plate and top with some of the cilantro chimichurri,.
If your roast doesn't have much fat on it, rub the outside with a generous amount of butter before cooking and/or baste it during cooking, which will also help prevent it from drying out.
The serving size was really difficult for me to determine since it really depends on how you're using the roast. If you enjoy it solely as a dinner with sides, then I'd say it will feed as many as 8 people. If you're using it for deli roast beef sandwiches, then that depends on how high you like to pile the meat! I'm sticking with 8 servings but you know your eaters best.
This sliced roast beef can be made in the crockpot.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 635Total Fat: 49gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 145mgSodium: 208mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 45g
This data was provided and calculated by Nutritionix.