Only if it turns out good. 
What’s the best cut of beef for this? I have a top round roast in the freezer.
Top round will work nicely.
ETA - you’ll want either a meat slicer or a very sharp knife to slice it as thinly as possible after roasting.
+1. I’ve only done it with top round myself. Thin slicing against the grain is the key. I can’t slice it thin enough with a knife. Gotta use the slicer. (That’s my lack of knife skills.)
Hey, even the chefs at Vie said to get a slicer for that job, and that was during a class on how to break down a pig for various cuts of meat.