Recipe(tried): Roy Rogers 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. 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).

ROY ROGERS ROAST BEEF SANDWICH

1 USDA Choice Eye of Round Roast
2 cups canned or boxed beef broth or canned consomme
1 Deli Slicer capable of 1/16 in. slices (can buy from harbor freight of about $65)
Maier's Italian Kaiser Rolls or sub. potato rolls
Open Pit brand regular barbecue sauce
Creamy horseradish sauce

Preheat oven to 225F. Insert an oven safe remote thermometer into the center of the roast and program the thermometer to alert at 115F. 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 130F. 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 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. 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.

ASSEMBLE THE SANDWICH:
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.

The result is a deliciously tender and juice 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.