Sliced Roast Beef
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6 reviews
Excellent
Sliced Roast Beef
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Learn to make tender, sliced roast beef, perfect for serving cold. Follow these steps for delicious deli-style slices.
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Ingredients
- 3 lbs beef roast 1.3 kg, Notes 1, 2
- 2 teaspoons fine sea salt Note 2
- ¾ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 teaspoons rosemary
- 2 teaspoons thyme
- 2 tablespoons olive oil
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Instructions
- Seasoning mixture: Mix all the spices in a small bowl.2 teaspoons fine sea salt + ¾ teaspoon ground black pepper + 1 teaspoon garlic powder + 1 teaspoon sweet paprika + 2 teaspoons rosemary + 2 teaspoons thyme
- Season the beef: Pat the meat dry with paper towels. Rub the roast beef with the oil and the spice mixture.3 lbs beef roast / 1.3 kg + 2 tablespoons olive oil
- Marinate: Place the meat in a freezer bag and leave it at room temperature for 1 ½ to 2 hours or refrigerate it for 6 to 12 hours.
- Bring to room temperature (important!): If refrigerated, remove it from the bag and bring it to room temperature before roasting it (about 1 hour).
- Preheat the oven to 400°F/ 200°C. Line the baking sheet with aluminum foil and place a roasting rack on top. Place the beef with the fat side up on the rack.
- Roast for about 12-14 minutes per pound/ 450 g or until the internal temperature reaches 122-127°F/ 50-53ºC for medium-rare (Notes 4,5).
- The roasting time depends greatly on the roast’s thickness and your oven. To determine the right temperature, it is best to use an oven-safe thermometer that you can stick and leave sticking into the meat for the entire cooking process. If you don’t have one, use an instant-read thermometer and check regularly to avoid overcooking the meat.
- Cool meat: Remove the beef roast from the oven and let it cool completely. The internal temperature will reach 130-136°F/ 55-58ºC.
- Slice: Once cool, wrap it in foil and refrigerate it for several hours or until the next day. Slice it thinly across the grain with a very sharp knife or (for perfect results) use a meat slicer.
Equipments used:
Notes
- Temperature guide:
- Beef roast: You can use round eye of round roast, top round (inside round), bottom round, or top sirloin roast.
- Size: The meat can weigh between 2 ½ and 3 ½ lbs/ 1 and 1.6 kg, but adjust the roasting thyme accordingly.
- Seasoning: You can use the seasoning of your choice. For instance, a mix of spices you have in your cupboard, store-bought dry rubs, or seasoning mixtures.
- The roasting time depends on the thickness of your piece of meat and your oven. The general rule is to roast the beef at 400°F/200°C for 12-15 minutes per pound (450 g). Medium-rare meat should reach a temperature of 122-127°F/ 50-53ºC when you remove it from the oven, and remember that the internal temperature will continue to rise slightly while the meat rests – serving temperature 130-136°F/ 55-58ºC.
- Rare 113-118°F/ 45-48ºC (oven) 122-127°F/ 50-53ºC (after resting)
- Medium rare 122-127°F/ 50-53ºC (oven) 130-136°F/ 55-58ºC (after resting)
- Medium well 130-136°F/ 55-58ºC (oven) 140-145°F/ 60-63ºC (after resting)
- Well done 150°F/ 65ºC (oven) 158°F/ 70ºC (after resting)
Nutrition Information
Show Details
Serving
1portion from 10
Calories
272kcal
(14%)
Carbohydrates
1g
(0%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
582mg
(24%)
Potassium
465mg
(13%)
Fiber
0.2g
(1%)
Sugar
0.03g
(0%)
Vitamin A
138IU
(3%)
Vitamin C
1mg
(1%)
Calcium
27mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1portion from 10 | |
| Calories | 272kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 582mg | 24% |
| Potassium | 465mg | 10% |
| Fiber | 0.2g | 1% |
| Sugar | 0.03g | 0% |
| Vitamin A | 138IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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