Cut of Beef for Roast Beef Sandwiches?

An eye of round is ok but I prefer the top round or a steamship round which is both and what you would see at say a wedding or a brunch buffet. It has the rump cut off.

Roast on a rack to just medium rare then let cool. Use the drippings to start your au jus and add beef stock or beef base and a bit of water to finish the jus. Bring it to a boil and scrape the fond off the bottom and let it reduce until you like it. Whisk just a small bit of butter for a sheen and richness while still keeping it loose as a jus should be.

For flavor I like salt, pepper, bit of whole garlic and fresh thyme.

When ready slice the cooled roast very thin ( because if not it is tough) and drop into the au jus to just warm through. Put on a toasted roll and serve au jus on side. I like lettuce and tomatos on them.

Do the same as above with a pork loin and make pork french dip. Lamb as well.

chuck roast

Baltimore Pit Beef with extra horseradish. I love roast beef poboys but there is plenty of room in my heart for pit beef.

Reverse sear to medium rare and slice really thin.

Do the au jus as you see fit.

Heaven on earth.

No need to reinvent the wheel...your local Arby's beefcarver will sell you a roast.