What Is Roast beef and How Can I Use It?
Here's everything worth knowing about roast beef and how to pick it, what it is, how to store it, and what to use instead, plus 42 recipes to cook tonight.
Key Points
- Roast beef is the cooked, sliced result, not a raw cut you buy at the butcher.
- On a plate it means a warm carved roast; at the deli it means thin cold slices.
- For deli-thin slices, cook it rare, chill it fully, then slice the cold meat.
- Slice thin and across the grain so every bite stays tender rather than chewy.
- Leftovers reheat only to serving temperature in gravy; a hard second cooking dries them out.
What is roast beef?
Roast beef is the cooked, sliced result, not a cut you buy raw. It is what comes off a beef roast after it leaves the oven: a piece of beef seasoned and oven-roasted, then carved into slices for dinner or sandwiches.
The term is a little loose. On a dinner plate it usually means a whole roast, carved thick and served warm with gravy. At the deli counter it means thin, cold slices for sandwiches, often cooked rare and pink.
Either way the meat starts as a roasting cut, anything from a lean round to a rich rib roast, and the quality of the slice comes down to how it was cooked and carved.
How to Use It
Warm and freshly carved, roast beef is the Sunday-dinner centerpiece, sliced and spooned over with pan juices or gravy. A Roast Beef in the Clay Pot is a good template for the dinner version.
Cold, it becomes sandwich and salad meat.
Thin slices pile into a Greek Sandwich or a hot, cheesy Philly Cheese Steak Wrap, and leftover slices served chilled with sauces make a clean cold plate, as in Cold Roast Beef with Two Sauces.
Chopped leftover roast beef also stretches into hash or soup, or becomes the filling for a Basic Shepherds Pie, where already-cooked meat just needs warming through.
The one rule that carries everywhere: slice it thin and across the grain, so each bite is tender rather than chewy.
Cooking and Common Mistakes
If you are roasting from scratch, the method is on the beef roast page: sear, roast in a low oven, cook to an internal 130°F (54°C) for medium-rare, and rest before carving.
For thin deli-style slices, cook the beef a touch more rare than you want to eat it, chill it completely, then slice it cold. Cold meat holds together and cuts far thinner than warm meat, which tears and shreds.
The common mistake with leftover roast beef is overheating it. The meat is already cooked, so a second hard cooking dries it out; warm it gently in gravy or sauce only to serving temperature, then stop.
Buying and Storing
You can roast your own from any beef roast, or buy it ready-cooked. Deli roast beef is sold sliced or shaved at the counter and prepackaged in the cold case; look for moist, deep-pink slices rather than dry, gray edges.
Cooked roast beef keeps three to four days in the fridge in a sealed container. For longer, freeze it up to two to three months, ideally sliced and wrapped tight so you can pull out only what you need.
Deli slices dry out fast once cut, so buy them close to when you will eat them and keep them sealed. To serve leftovers cold, bring them up from fridge-cold for ten minutes first, since flavor flattens when meat is dead cold.
Nutrition
Nutrition Facts
Serving Size 1 roast (yield from 690g raw meat) (569g)Quick facts
Where to find roast beef: Roast beef is usually found in the deli section or aisle of the grocery store or supermarket.
Food group: Roast beef is a member of the Beef Products US Department of Agriculture nutritional food group.
- In Chinese
- 烤牛肉
- British (UK) term
- Roast beef
- en français
- rôti de bœuf
- en español
- carne asada
How much does roast beef weigh?
| Amount | Weight |
|---|---|
| 1 roast (yield from 690g raw meat) | 569 grams |
Related
Beef Products
Recipes using roast beef
There are 42 recipes that contain this ingredient.
Greek Sandwich
Topped with Tzaziki, olives and Greek feta cheese with cucumber, tomato, lettuce and onion. You can use any favorite sliced meat or vegetarian slices. Quick, easy and delicious!
Basic Shepherds Pie
Shepherd's pie with seasoned ground beef, leftover roast beef, vegetables, and a fluffy mashed potato top finished under the broiler. A hearty pub-style casserole that uses up Sunday roast.
Roast Beef in the Clay Pot
Roast beef steamed in the clay pot is a different experience. The meat has a delightful texture you can't find in beef cooked any other way.
Philly Cheese Steak Wraps
The combination of sauteed sweet bell peppers, onions, roasted beef and gooey-melted cheese was super tasty, then wrapped with a whole-grain flour tortilla. A quick and well balanced meal on both flavor and nutrients is ideal for a busy week day.
Brigitte's Sauerbraten
Brigitte's sauerbraten marinates beef for three days in buttermilk and red wine, then braises it in bacon drippings with tomato and carrots into a tender German pot roast finished with a rich cornstarch gravy.
Beefy Shepherd's Pie
A rich beef shepherd's pie built from ground roast beef braised with red wine, cognac, mushrooms, and thyme, under a buttery nutmeg mash glazed golden with egg yolk. A deeply savory upgrade on the classic.
Smorrebrod (Denmark)
A traditional Danish Smørrebrød spread with smoked salmon, shrimp, roast beef, ham, blue cheese, eggs and fresh fruit on rye bread. A stunning no-cook platter that feeds 12.
Half-Time Beef Sandwiches
Roast beef sandwiches on kaiser rolls with a horseradish cream cheese spread, chopped apple, and walnuts. A no-cook game day sandwich ready in 15 minutes with bold, crunchy layers.
Horseradish Beef Sandwiches
Roast beef sandwich on pumpernickel with creamy horseradish sauce, pickled beets, lettuce, and mayo. A tangy, savory deli sandwich with an Eastern European twist.
Hot & Cold Salad Sampler
Hot and cold salad platter with crispy roasted potato wedges, sliced roast beef, tomato, cucumber, red onion, and artichoke hearts. Served with a creamy Italian sour cream dip.
Favourite Shepherd's Pie
Cottage pie made with cubed leftover roast beef, white wine gravy, corn, and a piped mashed potato top crowned with sharp cheddar. A British comfort-food classic for using up Sunday roast.
Tex-Mex Biscuit Sandwiches
Tex-Mex biscuit sandwiches stuff cornmeal-coated refrigerator biscuits with roast beef, taco sauce, barbecue sauce, olives, and cheddar. Baked golden with a sour cream dollop on top.
Easy Peachy Beef Toss
Beef and peach salad tossed with romaine, avocado, and a sweet BBQ-Italian dressing. A no-cook main dish that uses leftover roast beef and canned peaches.
Baked Beef
Baked beef braises cubed roast with onions, flour, garlic powder, and beef broth in one roaster for fork-tender cubes and a thick built-in gravy. Old-school weeknight comfort food.
French Dip Sandwiches (Quick)
Quick French dip using leftover roast beef, au jus mix, and toasted rolls. Slice, freeze in portions, then reheat and serve in 30 minutes. Smart meal prep for easy weeknight sandwiches.
Ultimate Roast Beef Sandwich
Roast beef sandwich with horseradish mayo, crisp lettuce, tomato, and onion on a roll. A classic deli-style lunch that takes 15 minutes to throw together with bold, peppery heat from the horseradish.
Roast Beef Pocket Sandwiches
Roast beef pita sandwiches stuffed with a tangy yogurt-dill-mustard sauce, bell pepper, and alfalfa sprouts. A light, no-cook lunch that comes together in 15 minutes with lean deli beef.
Tangy Roast Beef Pockets
Stuffed roast beef pockets made with refrigerated biscuit dough, cream cheese, pimentos, and a tangy honey-horseradish-Dijon sauce. A quick handheld dinner in 40 minutes.
Croquete De Carne
Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.
Favourite Chunky Beef Fritters
Crispy deep-fried beef fritters that turn leftover roast beef into golden, crunchy bites. Chunks dipped in egg batter, dredged in seasoned flour, and fried hot. A smart way to use up the Sunday roast.
Barbecued Beef on Buns
Tender sliced roast beef smothered in a tangy homemade BBQ sauce with brown sugar, lemon juice, and Worcestershire. Made entirely in the microwave in just 10 minutes for the fastest weeknight sandwich fix.
Beef Salad Ole
Deli roast beef strips marinated in a zesty picante and balsamic dressing with oregano and garlic, served cold over fresh tomatoes, cucumbers, peppers, and red onion. No cooking required.
Spicy Beef Pitas
Thinly sliced roast beef marinated in picante sauce, red wine vinegar, and cilantro, stuffed into pita pockets with avocado, tomatoes, and cheese. A no-cook meal that's bold, fresh, and ready to eat.
Roast Beef a la Stroganoff
Roast beef stroganoff turns leftover roast beef into a creamy mushroom and sour cream sauce with celery, onion, and beef bouillon. A smart weeknight repurpose served over rice or egg noodles in 40 minutes.
Hot Southwestern Roll-Ups
Hot Southwestern roll-ups stuffed with roast beef, cheddar, salsa, and mayo, then microwaved into warm handheld lunches in one minute. School-lunch lifesaver.
Tortilla Beef Roll-Ups
Roast beef tortilla roll-ups with bacon horseradish dip and crisp lettuce, sliced into pinwheels. A no-cook appetizer or lunch that chills ahead and cuts clean for party platters.
Bavarian Beef Sandwich
Stacked roast beef sandwich on rye with a tangy cream cheese horseradish spread, crisp lettuce, and red onion rings. A 5-minute no-cook lunch that packs serious deli-style flavor.
Sauerbraten- with Coke
Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.
Southwestern Roll-Ups
Quick Southwestern roll-ups with roast beef, cheddar, salsa, and shredded lettuce wrapped in flour tortillas. A 10-minute no-cook lunch or snack.
Spicy Mu Shu Beef Roll-Ups
Mu shu-style beef roll-ups in flour tortillas with orange marmalade-salsa glaze, spinach, mushrooms, and sliced almonds. A sweet-heat fusion wrap baked until warm.
Creole Daube Glace
Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.
Dilly Roast Beef Sandwich
A roast beef sandwich spread with herbed cream cheese, dill, and garlic powder, layered with tomato slices and alfalfa sprouts. A quick, no-cook lunch that's a step above your average deli stack.
Philly-Style White Pizza
Philly-style white pizza loaded with shaved roast beef, sauteed onions, peppers, and mushrooms over garlic-brushed bread dough. No tomato sauce, just melty cheese and cheesesteak energy.
Amazing Roast Beef Hash Cake
Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.
Pan-Roasted Rabbit with Fresh Herbs
Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.
Rolled Roast Beef Tortillas
Roast beef tortilla wraps with a garlic-honey mustard mayo spread, roasted red peppers, red onion, and crisp lettuce. No-cook lunch wraps ready in 15 minutes.
Brunch Roast Beef Hash Cake
Brunch roast beef hash made from leftover roast beef and potatoes with onion, green pepper, and a touch of tomato, fried until brown and crusty, then folded omelet-style. The tastiest way to use up Sunday's roast.
Bigos
Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.
Cold Roast Beef with Two Sauces
Sliced cold roast beef with a bright tomato-vinegar sauce and a creamy Caesar-Parmesan dipping sauce. A 10-minute no-cook platter that turns leftover roast beef into a dinner party spread.
Prize Winning Shepherd's Pie
Prize winning shepherd's pie made with ground roast beef, mushrooms, red wine, and a splash of cognac. Slow-simmered filling under egg-washed mashed potatoes, baked golden. The cottage pie elevated.
High Roller Sandwiches
High roller sandwich pinwheels made with flour tortillas, cream cheese, roast beef, ham, turkey, and Monterey Jack. No-cook party appetizers sliced into bite-sized rolls.
Doc Martin's Green Chili
Just had this chilli for supper, and it was so soul-warming and very flavourful. I like the idea of using a mixture of beef and pork, which gives the chili more depth on flavour. Never tried to add beer before, but I also like that too. I can see that I will be making this green chili a lot from now on.
