So I was diagnosed with Leukemia in May (which is a big reason why I haven't done many Instructables lately). When I finally was able to go home I had a lot of diet restrictions, one of which was that I couldn't eat food prepared outside of the home---which meant I couldn't get roast beef sandwiches. So I had to learn how to make them myself. To get that real New England roast beef sandwich flavor, I had to track down a bottle of James River BBQ Sauce which I ended up finding about 45 minutes away.

This recipe is super easy, super delicious, and is great for a fancy meal or just for sandwiches---like my original purpose.

Step 1: BoM

Top Round Roast

1/4 cup olive oil

2 tsp salt and pepper

2-4 cloves sliced

Baking/roasting rack

Meat thermometer

Super sharp knife

For sandwiches

Onion rolls

BBQ sauce

Step 2: Marinate

Mix the oil, salt, and pepper together in a small bowl. You can also add whatever seasonings you like, I just wanted to keep this roast simple for sandwiches. But rosemary, thyme, herbs de provence are all good additions.

Put a couple of deep cuts into the meat and add slivers of garlic clove all around and then cover with the olive oil mixture.

Cover lightly with plastic wrap and marinate in the fridge for 2 or more hours (the longer the better).

Step 3: Roast

Remove the meat from the fridge and let come to room temperature, about 30-60 minutes. About 15 minutes before the hour is up, preheat the oven to 375.

Put the meat on a roasting pan with rack, directly on the middle oven rack (with a pan beneath it for catching drippings) or do what I did and put it on a metal baking rack over a cookie sheet. Not cooking the meat directly on a cookie sheet allows for it to get cooked more evenly around and saves you the need of turning the meat every so often.

Make sure you roast the meat fat cap side up. The fat will melt down the meat making it juicier.

Roast at 375 for approximately 30 minutes to brown the meat and then lower the temp anywhere from 175 to 225 and continue roasting until the internal temperature of the meat is 125-140. What temperature you take the roast out at depends on how rare you want it, 125-130 is on the rare side.