Deli Roast Beef
User Reviews
5
Deli Roast Beef
Description
This recipe calls for seasoning a beef roast evenly with kosher salt, garlic powder, onion powder, and black pepper, then allowing it to rest uncovered at room temperature to promote even cooking. The roast is seared at a high 500°F temperature to develop a crust, followed by a longer cook at 300°F until the interior reaches the target temperature for rare, medium-rare, or medium doneness. After cooking, resting the roast on a cool rack for an hour enables juices to redistribute and the meat to firm up, making thin slicing easier. The beef can be refrigerated before slicing to achieve uniformly thin deli-style cuts.
Eye of round is recommended for this recipe, though top or bottom round roasts can also be used. The finished roast beef can be served cold for deli sandwiches or warm with sides.
Leftover roast beef stores well in the refrigerator for up to five days.
Ingredients
- 1 pound eye of round roast or top round or rump roast
- 1 1/2 tablespoons (15g) kosher salt Diamond Crystal brand
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- Remove the roast from the fridge and place it on a wire rack and baking sheet or roasting pan with baking sheet. Season equally on all sides with salt, pepper, garlic and onion powder. Leave the roast out for at least 90 minutes before roasting.
- Preheat the oven to 500f. Make sure the fat cap is facing up. Insert an oven-safe digital thermometer into the center of the roast.
- Pat the roast dry of any water that has wicked to the top of the roast. Place the roast in the oven and cook for 15 minutes then drop the heat to 300f and continue cooking until the center of the roast reaches 110-115f for rare, 125f for medium rare, or 135f for medium. The roast will take another 30-50 more minutes to cook (depending on doneness) after dropping the heat to 300f. Be aware that the roast's internal temp will increase from carry over heat after coming out of the oven.
- Once the roast has finished cooking, move it to another wire rack (that is not warm) to cool for 1 hour.
- After 1 hour of cooling, I recommend wrapping the roast with plastic wrap and refrigerating for at least 2 hours but preferably overnight before slicing. The roast will be far easier to slice when cold and will be perfect for sandwiches. Make sure to slice the roast beef angainst the grain. Enjoy!
Notes
- Using eye of round roast is preferred; top and bottom round roasts also work.
- Chill the roast after cooking to firm it up, making thin, even slicing easier.
- Trim the fat cap if desired before slicing; amount of fat varies by roast.
- Store leftovers in the refrigerator for up to five days.
- A long, sharp slicing knife helps create even deli-style slices when cutting slowly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Protein | 49.3g | 99% |
| Fat | 8.3g | 13% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 117mg | 39% |
| Sodium | 834mg | 35% |
| Potassium | 672mg | 14% |
| Calcium | 9mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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