Roast Beef - dinner is perfect or sandwiches are perfect
For years, I've been trying to perfect roasting beef. My problem is that if I take the roast out when it's about 136F, it's a little on the rare side for our liking at dinner, but when I slice up the rest of it for sandwiches the next day, somehow it's perfectly cooked - pink, but not purpley-red. If I cook it so that it's the nice medium-rare pink for dinner, it's great then, but it's mostly brown with just the vaguest hint of pink on the next day when I slice it for sandwiches.
I generally cook a 4 lb roast (whatever's on sale) at 250F. Once it reaches temperature, I take it out and let it rest for about 20 min.
Is it still cooking after I take my initial slices for dinner?
Thanks for any help.