Recreating a Legend: The Roy Rogers Regular Roast Beef Sandwich

There’s something about a simple roast beef sandwich that just hits the spot, and for me, that something was always the Roy Rogers version. Growing up, a trip to Roy Rogers was a special occasion, and that juicy, flavorful roast beef sandwich, piled high on a Kaiser roll, was the star of the show. I remember the distinct aroma of the beef, the tangy kick of the horseradish, and the slightly sweet barbecue sauce – a symphony of flavors that lingered long after the last bite. When Roy Rogers disappeared from my local area, it left a roast beef-sized hole in my heart. Now, after much experimentation and research, I’m excited to share a recipe that captures the magic of that classic sandwich.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: Overnight + 3 hours 20 minutes
• Servings: 1
• Yield: 1 sandwich
• Dietary Type: Varies based on bread (can be adapted to Gluten-Free with Gluten-Free Kaiser Rolls)

Ingredients

• 3 1/4 ounces beef eye round (USDA Choice)
• 2 ounces kaiser roll (Maier’s Italian)
• 2 tablespoons beef broth (or canned consommé)
• 1 tablespoon barbecue sauce (Open Pit Regular)
• 1 tablespoon horseradish sauce (Creamy)

Equipment Needed

• Oven
• Oven-safe remote thermometer
• Rack
• Baking pan
• Foil
• Saucepan
• Skimmer
• Gallon-sized ziploc bag

Instructions

1. Preheat your oven to 225°F.
2. Insert an oven-safe remote thermometer into the center of the beef eye round. Program the thermometer to alert when the internal temperature reaches 115°F.
3. Place the beef eye round on a rack set over a foil-lined baking pan. This helps to catch any drippings and makes cleanup easier.
4. Slow roast the beef eye round in the oven, uncovered, until the thermometer alerts you that the internal temperature has reached 115°F. This initial slow roasting is crucial for tenderizing the meat.
5. Once the thermometer alerts, turn the temperature of the oven down to 175°F. Continue roasting. The goal is to keep the internal temperature of the roast under 122°F for as long as possible during the slow roasting process; this is key to achieving a melt-in-your-mouth texture from this tough cut of meat.
6. Change the alert temperature of the thermometer, without opening the oven, to 130°F.
7. When the thermometer alerts again, indicating that the internal temperature has reached 130°F, remove the beef eye round from the oven.
8. Immediately place the beef eye round inside an unsealed gallon-sized ziploc bag. This will capture the valuable juices released during resting, which are crucial for the final flavorful dunk.
9. Allow the beef eye round to rest in the ziploc bag until it reaches room temperature. The roast will still be pink throughout at this stage, which is exactly what you want.
10. Once the roast is at room temperature, seal the ziploc bag and place it in the refrigerator overnight. The cold temperature is essential for enabling thin and precise slicing of the beef.
11. The next day, remove the beef eye round from the refrigerator. Reserve the juices collected in the ziploc bag; do not discard them!
12. Slice 3 1/4 ounces of the beef eye round very thinly for each sandwich to be made. (A deli slicer is highly recommended for achieving the proper thinness. If you don’t have one, ask your butcher to slice the roast thinly for you.)
13. In a saucepan, heat the beef broth (or consommé) until it is simmering. Add the reserved juices from the ziploc bag to the simmering broth.
14. When the sauce is simmering, place the sliced beef on a skimmer (or slotted spoon) and dunk it into the hot broth for 30 to 45 seconds. This quick dunking is what finishes cooking the beef, infuses it with flavor, and replicates the signature Roy Rogers taste without toughening the meat. Do not dunk for longer than one minute, as it will make the meat tough.
15. Immediately remove the beef from the broth and place it directly onto the bottom half of an untoasted kaiser roll.
16. Spoon approximately a tablespoon of the hot broth onto the top half of the kaiser roll. This adds moisture and flavor to the bun.
17. Add 1 tablespoon of barbecue sauce (Open Pit Regular) to the sandwich.
18. Add 1 tablespoon of horseradish sauce (Creamy) to the sandwich.
19. Serve immediately and enjoy your homemade Roy Rogers Regular Roast Beef Sandwich!

Expert Tips & Tricks

• Searing the Beef: For an even more intense flavor, consider searing the beef eye round in a hot sauté pan with a little oil on all sides before slow roasting. This creates a beautiful crust and enhances the overall depth of flavor. Be sure to do this before inserting the thermometer.
• Don’t Overcook: The key to a tender roast beef sandwich is to avoid overcooking the meat. Using a remote thermometer is crucial. Aim for an internal temperature of 130°F, as the roast will continue to cook slightly during resting and the dunking process.
• Thin Slicing is Key: Invest in a good deli slicer or ask your butcher to slice the roast very thinly. This makes a huge difference in the texture and overall enjoyment of the sandwich.
• Broth Flavor Boost: If you want to enhance the flavor of the beef broth, you can add some beef bouillon cubes or a splash of Worcestershire sauce.
• Toast the Bun: While the original recipe calls for an untoasted bun, some prefer a toasted kaiser roll for added texture and stability. Toast it lightly if desired.

Serving & Storage Suggestions

Serve your Roy Rogers Regular Roast Beef Sandwich immediately after assembly for the best flavor and texture. Leftover roast beef can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the sliced beef separately from the rolls and sauces to prevent them from becoming soggy. To reheat, gently warm the sliced beef in a skillet with a little beef broth or in the microwave. Avoid overheating, as this can make the beef tough. It is not recommended to freeze the sandwich, as the texture will deteriorate.

Nutritional Information

Note: Nutritional information is approximate and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	313 kcal	N/A
Total Fat	7 g	11%
Saturated Fat	2 g	9%
Cholesterol	50 mg	16%
Sodium	599 mg	24%
Total Carbohydrate	34 g	11%
Dietary Fiber	2 g	7%
Sugars	3 g	N/A
Protein	26 g	52%

Variations & Substitutions

• Gluten-Free: Use gluten-free kaiser rolls to make this sandwich gluten-free.
• Spicy Kick: Add a dash of hot sauce or use a spicy horseradish sauce for a spicier version.
• Cheese Please: Add a slice of provolone, cheddar, or Swiss cheese for a cheesier sandwich.
• Onion Addition: Add a few thin slices of red onion for a bit of bite and flavor.
• Roll Alternative: Substitute the kaiser roll with another sturdy roll, such as a French roll or sourdough roll.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While the recipe specifically calls for beef eye round, you can experiment with other lean cuts like top round or bottom round. However, eye round is the most authentic choice and delivers the closest results to the original Roy Rogers sandwich.

Q: Can I make this sandwich ahead of time?
A: It’s best to prepare the roast beef ahead of time, but assemble the sandwiches just before serving to prevent the rolls from getting soggy.

Q: What if I don’t have a remote thermometer?
A: A remote thermometer is highly recommended for accurate temperature control. However, you can use a regular meat thermometer, just be sure to insert it carefully and avoid opening the oven too frequently.

Q: Can I use a different barbecue sauce?
A: While Open Pit Regular barbecue sauce is the authentic choice, you can substitute it with your favorite barbecue sauce. Just keep in mind that the flavor profile will be slightly different.

Q: What’s the best way to slice the roast beef without a deli slicer?
A: If you don’t have a deli slicer, ask your butcher to slice the roast beef thinly for you. Alternatively, you can use a very sharp knife and slice the beef as thinly as possible after it has been thoroughly chilled.

Final Thoughts

Recreating this Roy Rogers Regular Roast Beef Sandwich has been a delightful journey down memory lane. The combination of tender, flavorful roast beef, tangy horseradish sauce, and slightly sweet barbecue sauce is a classic for a reason. I encourage you to try this recipe and experience the nostalgic flavors for yourself. Feel free to experiment with variations and substitutions to create your own perfect version. And don’t forget to share your feedback – I’d love to hear how it turns out! Pair this sandwich with a side of crispy fries and a cold drink for the ultimate comfort food experience.