One of the recipes my Granny used for a lean leftover roast (marbling makes a tenderer roast) was to slice the cold beef into about 1/4 inch slices. She would then dip the slices in beaten egg and then into bread crumbs to bread. She would then fry the slices just until the crumbs were golden. It was a great way to fix another nice supper meat out of leftovers.