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Robin’s Roast Beef Sandwiches

In the Jewel Series, Derrick lived under Robin’s roof from the time he was 18-years-old. Robin learned very quickly how to feed a “growing boy”. When he comes home in Topaz Heat, she knows exactly what to feed him.
Servings 8


  • roasting pan
  • measuring cups/spoons
  • sharp knife/cutting board
  • skillet


  • 3 lb bottom round beef roast
  • 2 tsp salt (Kosher or sea salt is best)
  • 1 tsp ground black pepper
  • 1 TBS olive oil (extra virgin)
  • 8 ea onion rolls
  • 1 ea large sweet onion
  • 1 ea large green pepper
  • 8 slices provolone cheese
  • 2 TBS unsalted butter
  • mayonnaise to taste


  • In a skillet large enough for the roast, heat the extra virgin olive oil. Place the roast in the oil and brown each side just until browned.
  • Remove and place in roasting pan. Add about 1/2 cup water. Bake at 350º F (180º C) for 2 1/2 to 3 hours. Remove from oven and let cool.
  • Thinly slice the onion and the pepper.
  • In a skillet, melt the butter over medium heat. Add the onion and the pepper. Let cook, slowly, until the vegetables are soft. Remove from pan.
  • Split each onion roll in half. Slather with mayonnaise. Place cheese on one side of the bread and a generous helping of roast beef on the other. Top the beef with the onion and pepper. Serve with plenty of paper towels for this wonderful, messy sandwich.