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A deli roast-beef sandwich with au jus and fries, plainer than a North Shore three-way.

North Shore roast beef three-way

Prep 20 min Cook 50 min Total 1 hr 30 min Servings 8

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

Photo: 4chewnahdoe, CC BY-SA 4.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Eye of round stays juicy only if you pull it while it is still rare and slice it thin. The sauce has to stay pourable. A thick barbecue glaze sits on the beef instead of soaking the roll.

Ingredients

Method

  1. 01

    Heat the oven to 425°F. Pat the roast dry and season it with the salt and pepper. Roast until the center reads 125°F for rare, about 40 to 50 minutes for a 2-pound eye round. Rest 15 minutes.

  2. 02

    Simmer the ketchup, brown sugar, vinegar, Worcestershire, and a pinch of salt for about 4 minutes. It should coat a spoon and still pour. Let it cool.

  3. 03

    Slice the beef very thin. Split and toast the onion rolls.

  4. 04

    Three-way means all three: mayonnaise on the bottom half, a few slices of beef, a slice of American cheese, and a spoon of the thin sauce. Close the roll.

Notes & swaps

  • Mix the sauce. A thick bottled barbecue sauce is the wrong texture.
  • The photograph is a plainer roast-beef sandwich with au jus and fries. This recipe is the three-way: mayonnaise, thin sweet sauce, and American cheese. There is no jus on the roll.
  • Well-done eye round dries out. Keep it rare and slice it thin.

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