I've Been Waiting A Long Time For This...
I'VE BEEN WAITING A LONG TIME FOR THIS... is a medium American recipe that serves 6. 650 calories per serving. Recipe by SAM THE COOKING GUY on YouTube.
Prep: 42 min | Cook: 2 hrs 50 min | Total: 3 hrs 52 min
Cost: $15.26 total, $2.54 per serving
Ingredients
- 5 lb Eye of Round Roast Beef (trimmed of excess fat and silver skin)
- 2 tbsp Beef Tallow (for rubbing the roast before cooking)
- 2 tsp Kosher Salt (generous seasoning for the roast)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder (adds subtle flavor)
- 4 cup All-Purpose Flour (for the onion rolls, sifted)
- 0.75 cup Warm Water (110‑120°F, for activating yeast)
- 1 packet Active Dry Yeast (2 1/4 tsp)
- 1 tbsp Granulated Sugar (feeds the yeast)
- 2 tbsp Vegetable Oil (added to dough for softness)
- 1 large Egg (beaten, plus 1 tbsp water for egg wash)
- 1 tsp Kosher Salt (for dough) (seasoning for buns)
- 1 medium Onion (finely diced for topping)
- 1 tbsp Poppy Seeds (sprinkled on buns)
- 6 slice American Cheese (standard white American cheese)
- 0.25 cup Mayonnaise (for the top bun)
- 0.5 cup James River Barbecue Sauce (sweet, tangy sauce; use at room temperature)
- 2 tbsp Beef Broth (added to pan when warming sliced beef)
Instructions
Trim the Roast Beef
Remove excess fat, silver skin, and any connective tissue from the eye of round using a sharp knife. Pat the meat dry with paper towels.
Time: PT5M
Season the Roast
Rub the trimmed roast with beef tallow, then season generously with kosher salt, black pepper, and garlic powder.
Time: PT2M
Tie the Roast
Wrap kitchen string around the roast in a tight knot to keep its shape during the low‑and‑slow cook.
Time: PT5M
Low‑Temp Roast
Place the tied roast on a rack in a roasting pan and bake at 275°F until the internal temperature reaches 125°F.
Time: PT2H30M
Temperature: 275°F
Rest and Chill
Remove the roast, let it rest 30 minutes, then wrap tightly in plastic and refrigerate overnight.
Time: PT30M
Activate Yeast for Buns
Combine warm water, active dry yeast, and 1 tbsp sugar in a small bowl. Stir and let sit 5 minutes until foamy.
Time: PT5M
Mix Dough
In a mixing bowl, combine flour, salt, the foamy yeast mixture, oil, and the beaten egg. Mix until a tacky, semi‑sticky dough forms.
Time: PT5M
First Rise
Cover the dough with a clean towel and let rise in a warm spot until doubled, about 1 hour 30 minutes.
Time: PT1H30M
Shape Onion Buns
Punch down the dough, divide into 12 equal pieces, roll each into a smooth ball, then flatten slightly. Place on a parchment‑lined baking sheet.
Time: PT10M
Second Rise
Cover the shaped buns loosely and let rise another 30 minutes.
Time: PT30M
Prepare Onion Topping
In a small skillet, heat a drizzle of oil, add the finely diced onion and poppy seeds, sauté until translucent, about 5 minutes.
Time: PT5M
Egg Wash
Beat the remaining egg with 1 tbsp water. Brush the tops of the buns lightly, then sprinkle a little of the onion‑poppy mixture on each.
Time: PT3M
Bake Buns
Bake at 375°F for 18‑22 minutes, until golden brown.
Time: PT20M
Temperature: 375°F
Slice the Roast Beef
Using a meat slicer or a very sharp knife, slice the chilled roast as thinly as possible (paper‑thin).
Time: PT5M
Warm Sliced Beef
In a skillet over low heat, add sliced beef, a splash of beef broth, and stir for about 30 seconds just to warm.
Time: PT1M
Assemble the Sandwich
On the bottom half of each toasted onion bun, place a slice of American cheese, a generous pile of warm roast beef, drizzle James River barbecue sauce, then top with the bun’s top half spread with mayonnaise.
Time: PT5M
Serve
Enjoy the sandwich immediately while the bun is warm and the beef is juicy.
Time: PT0M
Nutrition Facts
- Calories
- 650
- Protein
- 35g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Eggs, Soy
Ingredient Substitutions
- Instead of Eye of Round Roast Beef: Top round, Sirloin tip roast
- Instead of Beef Tallow: Olive oil, vegetable oil
- Instead of Kosher Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (1/2 tsp)
- Instead of All-Purpose Flour: Bread flour
- Instead of Active Dry Yeast: Instant yeast (same amount)
- Instead of Granulated Sugar: Honey (½ tbsp)
- Instead of Vegetable Oil: Canola oil, Olive oil
- Instead of Egg: Egg substitute (¼ cup)
- Instead of Onion: Shallot (½ medium)
- Instead of Poppy Seeds: Sesame seeds (larger)
- Instead of American Cheese: Cheddar, Provolone
- Instead of Mayonnaise: Aioli, Greek yogurt
- Instead of James River Barbecue Sauce: Kraft Sweet BBQ Sauce, Homemade sweet BBQ sauce
- Instead of Beef Broth: Water with a pinch of salt
Equipment Needed
- Oven
- Meat Thermometer
- Mixing Bowl
- Stand Mixer or Hand Mixer (optional)
- Baking Sheet
- Parchment Paper (optional)
- Sharp Chef Knife
- Cutting Board
- Kitchen String
- Meat Slicer (optional) (optional)
- Saucepan
- Pastry Brush (optional)
- Measuring Cups and Spoons
- Kitchen Scale (optional)
Critical Steps — Do Not Skip
- Trimming all silver skin from the roast
- Cooking the roast at low temperature to achieve medium‑rare interior
- Cooling the roast completely before slicing
- Achieving a foamy yeast mixture for the buns
- Shaping and allowing proper rise for fluffy onion rolls
Chef Tips from the Video
- Render your own beef tallow from the trimmed fat for authentic flavor and zero waste.
- Slice the roast while still partially frozen for the thinnest possible slices.
- Brush the buns with a light egg wash and sprinkle poppy seeds for a classic look and subtle crunch.
Troubleshooting
Roast beef is overcooked and not pink.
Use a meat thermometer and remove the roast at 125°F; it will rise to about 132°F while resting.
Buns are dense and did not rise well.
Ensure yeast is active (foam forms) and give the dough a full first rise; avoid over‑kneading.
Onion topping is soggy.
Sauté onions just until translucent and let them cool before applying; avoid adding too much oil.
Storage
Refrigerator: Wrap sandwich tightly in foil or store components separately for up to 3 days.
Freezer: Freeze unassembled buns for up to 1 month; roast beef can be frozen sliced for up to 2 months.
Room temperature: Do not store assembled sandwich at room temperature longer than 2 hours.
Make-Ahead Tips
- Roast the beef up to 2 days ahead; keep tightly wrapped and refrigerated.
- Buns can be baked a day ahead and frozen; reheat in the oven before assembling.
- Barbecue sauce and mayo can be prepared ahead and stored in airtight containers.
Frequently Asked Questions
What is the cultural significance and history of the Northshore 3‑Way sandwich in Massachusetts cuisine?
The Northshore 3‑Way is a beloved regional specialty from the North Shore of Massachusetts, especially towns like Beverly, Peabody, and Salem. It originated as a deli‑style roast beef sandwich piled high on a toasted onion roll and has become a point‑of‑pride, often sparking friendly debates about the best preparation.
What are the traditional regional variations of the Northshore 3‑Way in New England?
While the core ingredients—thin roast beef, American cheese, mayo, and a sweet barbecue sauce—remain constant, some shops use a slightly spicier sauce or add lettuce. The onion roll is the hallmark; a few places substitute a regular sesame bun, but purists insist on the onion‑infused roll.
How is the authentic Northshore 3‑Way traditionally served in Massachusetts?
Traditionally it is served hot, with the onion roll lightly toasted, a slice of American cheese melted by the warm beef, a generous drizzle of James River (or similar sweet) barbecue sauce, and a dollop of mayonnaise on the top bun. It is usually eaten with the hands, often accompanied by a pickle or chips.
On what occasions or celebrations is the Northshore 3‑Way traditionally enjoyed in Massachusetts culture?
The sandwich is a staple at casual gatherings, late‑night diners, and local sporting events. It’s especially popular during summer barbecues and as a comfort food after a night out, symbolizing the laid‑back, hearty spirit of the North Shore.
What authentic traditional ingredients define the Northshore 3‑Way versus acceptable substitutes?
Authentic ingredients include thinly sliced eye‑of‑round roast beef, white American cheese, mayonnaise, a sweet regional barbecue sauce (James River), and a toasted onion roll. Substitutes can include other lean roast cuts, cheddar cheese, a different sweet BBQ sauce, or a regular bun, but the flavor profile changes.
What other New England dishes pair well with the Northshore 3‑Way sandwich?
Classic pairings are New England clam chowder, a simple coleslaw, kettle‑cooked potato chips, or a crisp cucumber pickle. A cold craft beer from a local Massachusetts brewery also complements the sweet‑savory profile.
What are the most common mistakes to avoid when making the Northshore 3‑Way sandwich?
Common errors include overcooking the roast (lose the pink interior), not removing all silver skin (chewy bites), under‑proofing the onion buns (dense texture), and using a dead yeast starter. Also, avoid over‑slicing the buns; they should stay soft enough to hold the fillings.
Why does this Northshore 3‑Way recipe use low‑temperature roasting instead of a high‑heat sear?
Low‑temperature roasting (275°F) gently brings the interior to a perfect medium‑rare without over‑cooking the outer layer, allowing the meat to stay tender and easy to slice ultra‑thin. A high‑heat sear would create a crust that could toughen the roast and make slicing difficult.
Can I make the Northshore 3‑Way ahead of time and how should I store it?
Yes. Roast the beef a day ahead, wrap tightly and refrigerate. Bake the onion rolls a day ahead or freeze them. Assemble the sandwich just before serving; if needed, warm the beef briefly and re‑toast the bun for best texture.
What texture and appearance should I look for when the Northshore 3‑Way onion buns are done?
The buns should be golden‑brown on the top, soft and fluffy inside, with a slight crust on the bottom. They should spring back lightly when pressed and have a subtle onion aroma. Over‑baking will make them dry; under‑baking leaves them pale and gummy.
What does the YouTube channel SAM THE COOKING GUY specialize in?
The YouTube channel SAM THE COOKING GUY focuses on approachable, home‑cooked recipes that blend classic comfort food with occasional regional specialties, often featuring detailed technique explanations and a humorous, personable style.
How does the YouTube channel SAM THE COOKING GUY's approach to American regional cooking differ from other cooking channels?
SAM THE COOKING GUY emphasizes making authentic regional dishes from scratch, even when ingredients are hard to find, and he often adds personal storytelling. Unlike many channels that rely on shortcuts, he demonstrates the full process—from making homemade buns to low‑temp roasting—while keeping the tone light and engaging.
Last updated: August 21, 2026
