Roast Beef Recipe
Slow roasted top round, thinly carved, served with choice of white american, swiss, or provolone with Cavo's original gravy on a fresh baked kaiser roll
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef
Gravy
Sandwich Assembly
Method
Roasting the Beef
- 1
Prepare the Roast
Preheat your oven to 300°F (150°C). Rub the top round roast with olive oil, then season generously with salt, black pepper, garlic powder, and onion powder.
- 2
Roast the Beef
Place the seasoned roast in a roasting pan. Roast in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium.
- 3
Rest the Roast
Once done, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for at least 20 minutes before slicing.
Making the Gravy
- 4
- 5
Make the Gravy
Gradually add the beef broth while whisking to prevent lumps. Stir in Worcestershire sauce, salt, and black pepper. Bring to a simmer, stirring frequently until the gravy thickens, about 5-7 minutes.
Assembling the Sandwich
- 6
Slice the Beef
Thinly slice the rested roast beef against the grain using a sharp knife.
- 7
Build the Sandwiches
Take a kaiser roll and layer with a slice of cheese (choose White American, Swiss, or Provolone), followed by a generous portion of the sliced roast beef, and then drizzle with the hot gravy. Top with the other half of the roll.