The Ultimate Beck & Bulow Roast Beef Sandwich Recipe
There’s nothing like a supremely delicious and satisfying roast beef sandwich. Perfectly cooked roast beef on high quality bread with the best toppings and sauces combine to make this a sandwich that you don’t want to miss. When you experience this richly flavored roast beef, it’ll be one of your new favorite staples.
This recipe calls for about half of one of our grass fed & finished chuck roasts, so you can easily double it if you have a crowd to feed or like having leftovers. You could also make this recipe with a bison chuck roast for a delectable twist on the classic. If using bison, check the roast for doneness a little early to account for shorter cooking time.
The toppings on this sandwich really make it unbelievably good. The thinly sliced, roasted potatoes pair perfectly with the beef. The caramelized onions add a touch of sweetness and great flavor. For sandwiches, condiments can really make the difference. Go with premium quality mayonnaise and mustard. The extra effort to make homemade mayonnaise always makes a difference, if you have the time.
This method of cooking roast beef is especially great for when you’re wanting to make sandwiches and slice it thin. Our beef is 100% New Mexican, raised on a 100,000 acre ranch outside of Santa Fe. The land there is lush and green thanks to ice melt from the Sangre De Cristo Mountains.
The cattle are minimally handled and spend their days doing as they please among trees, natural springs and blue skies. Just as with all of our meat, these animals live stress free lives the way nature intended. It truly makes a difference in the taste and quality of the meat.
We work exclusively with small scale butchers who are masters of their craft. Our beef is cut by Amish butchers four hours away from us in Colorado. Their business spans generations and they have spent their entire lives honing their craft and living in community with one another.
Five people work on one animal at a time, and each cut is made with precision and care. The meat is immediately pressure sealed after butchering and flash frozen at the peak of freshness. All of our orders are hand packed at our warehouse in Santa Fe and shipped to your doorstep in reusable coolers with dry ice.
For the roast beef:
- 1-2 garlic cloves, minced very finely
- 2 ½ teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons fresh rosemary (or more if you desire)
- 2.5 pounds boneless beef (or bison) chuck roast
- Avocado oil, melted bison tallow, ghee or other oil of choice
For the sandwiches:
- One russet potato and one sweet potato, sliced very thin
- One onion, sliced thin
- Balsamic vinegar and a little sugar for caramelizing the onions
- Oil, ghee or melted bison tallow for cooking the potatoes and onions
- Some delicious, high quality bread. We recommend croissants, french baguettes or some slow fermented sourdough.
- Great quality mayonnaise and mustard
- Worcestershire sauce if desired
- Cheese to go on top. Our favorites for roast beef are gouda, asiago or cheddar.
For the roast beef:
- Mix together the fresh rosemary, finely minced garlic, sea salt and freshly ground black pepper to create a rub for the meat. Spread it all over, coating the roast on all sides. Cover loosely and refrigerate for a minimum of a couple hours - overnight if possible.
- Before cooking the meat, make sure that you let it rest at room temperature for 30 minutes to an hour. Cold meat won’t cook evenly, so this is not a step you should skip.
- Preheat the oven to 325 degrees Fahrenheit. Set up a rimmed baking sheet with a wire rack added inside to cook the meat on.
- Rub the roast with oil, ghee or melted bison tallow as needed. Transfer to the wire rack.
- Roast in the preheated oven for 1 ¼ - 1 ½ hours, or until the meat has reached an internal temperature of 125-130 degrees (this will give you a medium rare roast).
- When the roast is done cooking, transfer to a cutting board and let rest. When it’s completely cooled it can be sliced for sandwiches.
For the sandwiches:
- Slice the potatoes super thin on a mandolin, or with a very sharp knife. Toss in oil, ghee or melted tallow. Coat with salt and pepper and bake at 400 degrees Fahrenheit for 20 minutes.
- Caramelize the sliced onions with a splash of balsamic vinegar and a smidge of sugar.
- Assemble sandwiches with sliced roast beef, potatoes, caramelized onions, cheese and any other desired toppings or condiments.