Choose a beef roast such as top round, bottom round, eye of round, or sirloin tip
Pat the roast dry with paper towels
Season all sides generously with salt, black pepper, and optional garlic powder, onion powder, and dried herbs
Let the roast sit at room temperature for 30 to 60 minutes
Preheat the oven to 450°F
Place the roast on a rack in a roasting pan
Roast for 15 minutes at 450°F
Reduce the oven temperature to 325°F
Continue roasting until the internal temperature reaches 125°F to 135°F for medium-rare or 140°F for medium
Remove the roast from the oven
Tent loosely with foil and rest for 20 to 30 minutes
Chill the roast completely if you want very thin sandwich slices
Slice the roast as thinly as possible against the grain
Use a sharp knife or meat slicer for the best sandwich slices
Store sliced roast beef in the refrigerator in an airtight container
Serve on bread or rolls with your preferred sandwich toppings