My local store is featuring this cut this week, rolled and tied(How's SoCal). Considering prime grade beef is much more marbled, can it be dry roasted to a rare-medium rare, out at 125 degrees to rest? Will it be tender and suitable for slicing for sandwich use, or must it only be braised low and slow? I would really like to find a bargain cut for rare roasting, short of boneless rib roast, which now is on sale locally ~$4, select grade. I would also love to hear your thoughts on what roast beef sandwiches you like to put together, what special bread or rolls you like and which other additions such as cheese or vegetables. I usually start with french rolls from the local Vietnamese bakery(banh mi chi cali), and Jarlsberg cheese with mayonaise doctored with BTB(chicken base), Dijon mustard, black pepper and cloves of garlic(strong garlic!). I also put thinly sliced raw onion and sometimes a filleted roasted Hatch chile. Strong flavors with flavorful beef. What makes the sandwich right for you?