11 Hearty Roast Beef Recipes

In the Food & Wine Test Kitchen, we don't let a single leftover go to waste. Here we turn leftover roast beef into a Thai beef salad-inspired sandwich, but it would also be delicious with leftover pulled pork, grilled chicken or even seared tofu.

Save half of this roast and some of the gravy to make beef stroganoff, beef salad or beef fajitas with the leftovers.

Serve these oil-packed tomatoes alongside thinly sliced beef roast, or layered on sandwiches, tossed in chopped salads or with a charcuterie board.

To showcase deeply flavorful grass-fed beef, butcher-shop owners Jessica and Josh Applestone make a simple roast beef using any number of cuts, including rib loin (prime rib), top round or a tied sirloin tip. The roast—deliciously crusted with horseradish and black peppercorns—is perfect hot out of the oven, but it's also amazing cold on a sandwich: Thinly slice the roast beef and serve it on white bread with horseradish mayonnaise and juicy tomatoes.

Adapted from a recipe in author Patricia Wells's latest cookbook, Salad as a Meal, this rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving.

These Brazilian cheese bread sliders are great for gluten-free entertaining. The dough is made from sour tapioca flour (starch), and the cheesy rolls are delicious when stuffed with roast beef, marinated peppers, and fresh arugula.

These easy fajitas are best for using up the extra Coriander-Dusted Roast Beef and gravy.

Vietnamese summer rolls are often filled with or shrimp, but Grace Parisi makes hers with roast beef from the deli.

A spice grinder is a key tool, because freshly ground spices have the most vibrant flavor. The spice crust on this roast is peppery, fragrant and so delicious you'll want to pick it off and eat it while the roast rests.

Brined green peppercorns aren't particularly popular, but Kristin Donnelly loves them in a dressing for sweet roasted fall vegetables and roast beef.