ROY ROGERS REGULAR ROAST BEEF SANDWICH
Roy Rogers used to be a large chain of fast food restaurants owned by the Marriot Corp. established in Falls Church, VA in 1968. It is now a very small chain in the Midatlantic and Northeast. They obtained a loyal following for their excellent roast beef sandwiches, burgers, and fried chicken. They were bought out by Hardees in the early 1990s which was an utter disaster for Hardees as no Roy Rogers regulars liked Hardees food. I grew up liking Roy's Roast Beef sandwiches but it's impossible to find a copycat recipe online. From admissions of Roy's, a former employee and America's Test Kitchen, here is tried authentic recipe for their roast beef sandwiches. They use USDA choice Steamship Round (the entire Round of Beef). This recipe results in a deliciously tender and juicy roast beef sandwich exactly how Roy's makes it. To improve flavor beyond Roy's try searing the beef in a saute pan prior to slow roasting. Roy's acknowledges this will enhance flavor but is cost prohibitive for them. A single 4 lb. roast will yield 20 sandwiches.
Provided by VanScoy
Categories Roast Beef
Time 3h20m
Yield 1 sandwiches, 1 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 225°F Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115°F Place the roast on a rack over a foil lined baking pan. Slow roast in the oven uncovered until the thermometer alerts. Turn the temperature of the oven down to 175F and continue roasting. The idea is that this tough cut of meat will become most tender if slow roasted with an internal temp under 122F as long as possible.
- Change the alert temperature of the thermometer without opening the oven to 130°F When the alert is reached remove the roast from the oven and let rest inside an unsealed gallon sized ziploc baggie. This will capture the juices while resting. The roast will be pink throughout. This is how it should look at this point.
- When the roast is room temperature, seal the baggie and place in the refrigerator over night. The cold temperature will help enable thin slicing.
- Reserving the juices in the ziploc baggie, slice 3.2 oz of beef for each sandwich to be made. (I purchased a Harbor Freight deli slicer for $65 on Ebay). Heat the beef broth or consomme in a saucepan until simmering and add in the reserved juices. When the sauce is simmering place the cut beef on a skimmer and dunk into the hot broth for 30 to 45 seconds. This will finish cook the beef, add the flavor of Roy's sandwiches without toughening the meat. Anything over a minute will toughen the meat. A Roy's employee acknowledged this is how they finished the beef.
- Place the meat directly from the broth on an untoasted bun bottom. Spoon a tablespoon of broth onto the top bun. Add barbecue sauce and horsey sauce.
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Waheed Lawal
[email protected]This sandwich is so easy to make and it's always a crowd-pleaser. I usually make it for potlucks or parties, and it's always the first thing to go. I love the combination of the tender roast beef, the tangy au jus, and the crispy bread. It's the perf
Jana Janan
[email protected]I've made this recipe several times and it's always a hit. The roast beef is always cooked perfectly and the au jus is delicious. I like to serve it on a toasted bun with a side of mashed potatoes and green beans.
Saima Islam
[email protected]This sandwich is a classic for a reason. It's simple, but it's so good. The roast beef is always tender and juicy, and the au jus is the perfect dipping sauce. I love to add a little horseradish to mine for a bit of a kick.
Klo Vermeer
[email protected]I made this sandwich for my husband and he loved it! He said it was the best roast beef sandwich he's ever had. I'll definitely be making this again.
Bill Gates
[email protected]This is my favorite roast beef sandwich recipe. It's so easy to make and it always turns out perfect. The roast beef is always tender and juicy, and the au jus is the perfect dipping sauce. I love to serve it on a toasted bun with a side of mashed po
Kkbeast dick
[email protected]I'm not a big fan of roast beef, but I decided to try this recipe anyway. I was pleasantly surprised! The roast beef was so tender and flavorful, and the au jus was delicious. I'll definitely be making this again.
Tina Nyirongo
[email protected]This sandwich is so easy to make and it's always a crowd-pleaser. I usually make it for potlucks or parties, and it's always the first thing to go. I love the combination of the tender roast beef, the tangy au jus, and the crispy bread. It's the perf
Marco
[email protected]I've made this recipe several times and it's always a hit. The roast beef is always cooked perfectly and the au jus is delicious. I like to serve it on a toasted bun with a side of mashed potatoes and green beans.
Sumona Aktar
[email protected]This sandwich is a classic for a reason. It's simple, but it's so good. The roast beef is always tender and juicy, and the au jus is the perfect dipping sauce. I love to add a little horseradish to mine for a bit of a kick.
Nabisere Lukia
[email protected]I tried this recipe and it was terrific! The roast beef was so tender and flavorful, and the au jus was perfect. I'll definitely be making this again.