Flavor-packed and sliceable cooked Dutch oven roasted beef cuts for your sandwich. It can be meal-prepped for the week. With oven or stovetop cooking instructions.
TL;DR
Paul makes this outstanding Dutch oven roast beef for sandwiches with a special marination.
The recipe is inspired by his mother's roast beef, and he usually likes to cook the meat over the stovetop in a Dutch oven.
We have been preparing this roast beef all the time at home, and we thoroughly tried the stovetop and oven methods; both cook the meat equally well. Therefore, you can choose your cooking method with this recipe.
Keep in mind that the beef needs to marinate twice! That means, first, with just salt overnight, as this seasons the meat and tenderizes it. This helps retain the juices during the cooking process.
The second marination consists of a quickly whipped-together sauce that gives the meat flavor. The result is a super tender beef roast for your sandwich!
Ingredient Notes
- Beef Roast Meat — The best and easiest cuts to roast tender and to slice up are chuck roast and brisket.
- Salt — Coarse salt is preferred. The salt seasons the meat, helps retain the moisture during the roasting process, and tenderizes the meat as well. Therefore the salt is rubbed into the meat, and it's left to marinate overnight.
- Ginger Garlic — Ginger and garlic as a paste (homemade version) or finely ground with a ceramic grater. Ginger and garlic add flavor and help tenderize the meat further.
- Black Pepper
- Worcestershire Sauce — The main flavor giver. The meat gets to marinate in this special sauce.
- Olive Oil
- Beef Broth — For the roasting process in the Dutch oven, the broth also adds flavors.
Process Overview
Step 1
Prep the beef. Cut off the fat cap and pat dry the beef with a kitchen paper towel.
Rub salt all over the beef and place it into a deeper dish with two rolled-in paper towels placed next to the meat (which soak up excess juices during the marination).
Keep the meat to marinate overnight or for 8 hours in your fridge.
Step 2
In a small mixing bowl, combine the ginger-garlic paste (or finely grated), the ground black pepper, Worcestershire sauce, and half of the olive oil.
Pour the sauce all over the meat and massage it in a bit.
Place the meat to marinate for another 2 hours in the fridge.
Step 3
Heat your Dutch oven with the remaining olive oil and sear the marinated beef roast on all sides to brown.
Pour the broth around the beef roast.
Step 4
Close the Dutch oven with the lid. Choose if you want to cook it over the stovetop or in the oven.
Stove Top: Medium-Low Flame, covered, for about 2 hours until well-done and sliceable cooked.
Oven: 350 degrees Fahrenheit (180 degrees Celsius), covered, for about 2 hours until sliceable cooked.
Step 5
Once the meat is done, take out the roast and slice the meat. Place the meat slices with the remaining sauce into a storage box to keep in your fridge or use straightaway in your sandwich.
📖 Recipe
Dutch Oven Roast Beef for Sandwich Recipe
Ingredients
- 1 Pound Beef Roast Meat Cut *See Notes
- 1 Tablespoon Salt Coarse preferred
- ½ Tablespoon Ginger + Garlic Paste or finely grated, *See Notes
- ¼ Teaspoon Black Pepper Ground
- 1½ Tablespoon Worcestershire Sauce
- 1½ Tablespoon Olive Oil
- 3 Cups Beef Broth
Instructions
- Cut off the fat cap from the beef roast and pat dry the meat with a paper kitchen towel. Rub salt all over into the meat.1 Pound Beef Roast Meat Cut, 1 Tablespoon Salt
- Place the roast into a rectangular container or similar, and roll in two kitchen paper towels to place around the meat. The paper will suck in the excess liquid that will ooze out of the meat as it marinates.
- Leave the meat to marinate for about 8 hours or overnight in the refrigerator cooled.
- Prepare the marination sauce by combining the ginger garlic, ground black pepper, Worcestershire sauce, and half of the olive oil.½ Tablespoon Ginger + Garlic, ¼ Teaspoon Black Pepper Ground, 1½ Tablespoon Worcestershire Sauce, 1½ Tablespoon Olive Oil
- Pour the sauce over the meat and massage it gently all over into the raw beef roast.
- Keep the beef roast to marinate with the sauce for another 2 hours or so.
- When you are ready to cook the meat, heat the Dutch oven with the remaining olive oil and place the marinated beef roast into the Dutch oven. Sear the meat on all sides until browned. Control the heat on a medium setting (be careful to not place the meat into the oil when it's too hot, or else it will splash up). It will splash up a bit, and a splatter screen can be helpful.1½ Tablespoon Olive Oil
- Pour the broth around the meat and close the Dutch oven with the lid. Choose if you want to cook it over the stovetop or in the oven; both options result in sliceable beef roast cuts. Stovetop: Keep it on a low-medium heat setting, covered, for about 2 hours. Oven: Roast in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius), covered, for about 2 hours as well.3 Cups Beef Broth
- Optional: Test with a meat thermometer the inner meat temperature. The meat is perfect at 145-150 degrees Fahrenheit (60 degrees Celsius).
- Once cooked, leave the meat to rest for 15 minutes. Then slice the cooked roast beef and place the meat slices into a container. Pour the remaining sauce from the Dutch oven over the meat.
- Use the beef roast in your sandwich or store in your fridge.
Notes
Equipment
- 8" Chef Knife
- Kitchen Paper Towel to pat dry the meat
- Rectangular Container to keep the meat marinating, we just use a small baking dish
- Splatter Screen to fry the meat as the oil will splatter
- Tongs to turn the meat as it's searing.
Nutrition
Tips
If you want sliceable beef roast, don't cook it all the way to the fall-apart stage. Pull it when the internal temperature is about 145-150 degrees Fahrenheit (60 degrees Celsius). At this point the meat is tender enough to cut into nice slices but still holds together.
Check the inner meat temperature with a meat thermometer 30 minutes before the total roasting time has been achieved. That way you can closely track the temperature to get the best result.
Let the meat rest for about 15 minutes after it's done cooking before you slice it.
Don't throw away the remaining sauce! Pour the sauce over your meat slices, and your beef roast will remain juicy and flavor-packed for your next sandwich.
Serving
Each of us enjoys tender cooked beef roast slices with a different kind of bread. I like it with a baguette, and Paul is into sliced bread.
You can top the beef slices in your sandwich with mayonnaise, tartar sauce, a garlic aioli and other sauces. We each like to add either tomato slices, lettuce, refrigerator pickled cucumber slices, or pickled onions.
You can turn these juicy roast beef slices into a French Dip Sandwich, Philly Style Roast Beef Sandwich, or an open-faced roast beef sandwich.
Storing
Keep the roast beef slices in a rectangular airtight glass container in your refrigerator for up to 3-4 days.
The meat can be frozen too. Prepare batches and freeze for up to 2-3 months. Reheat gradually in the oven by adding a small quantity of water to it (so that it doesn't dry out).
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