BEEF ROAST AND NOODLES RECIPES

There is nothing better than a big roasted joint of beef to tuck into during the week, especially during the chillier winter months where you need something hearty to warm you up. Though unless you’ve got a rather large family then you’ve probably got some roast beef leftover afterward. Don’t let them go to waste as

Provided by Cassie Marshall

• Ingredients

The best cut of roast beef for sandwiches isn’t necessarily the same as what you’d want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you’ll get nicely rare meat. More sandwich recipes.

Provided by Melissa Clark

Total Time 6 hours 45 minutes

Yield 6 to 10 sandwiches

Number Of Ingredients 6

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 285, UnsaturatedFatContent 10 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 22 grams, SaturatedFatContent 8 grams, SodiumContent 270 milligrams, SugarContent 0 grams