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Hot Roast Beef Sandwiches

 Hot Roast Beef Sandwiches
These sandwiches always make a big hit. The cooking in our area of western Pennsylvania represents a "melting pot" of Italian, Polish and Pennsylvania Dutch (German), so there's a variety of good foods to choose from.
20 ServingsPrep: 10 min. Cook: 3-1/2 hours


  • 1 tablespoon butter
  • 1 beef sirloin tip roast (5 pounds)
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1/3 cup water
  • 1 tablespoon ground thyme
  • 1 to 3 teaspoons crushed dried red pepper
  • Bread or rolls of your choice


  • In a Dutch oven, melt butter over medium heat. Brown roast on all
  • sides. Add remaining ingredients except rolls; cover and simmer
  • until the roast is tender, about 3-1/2 to 4 hours. Add additional
  • water, if necessary, to keep roast simmering in broth.
  • Remove meat from broth and reserve broth. Let the meat stand 20
  • minutes. Trim any fat and thinly slice meat. When ready to serve,
  • reheat sliced beef in broth. Serve on rolls. Yield: about 20
  • sandwiches.
Nutritional Facts: 1/20 recipe (calculated w/o bread) equals 129 calories, 5 g fat (0 saturated fat), 49 mg cholesterol, 126 mg sodium, 3 g carbohydrate, 0 fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1/2 vegetable.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Hot Roast Beef Sandwiches (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.