Roast Beef

A challenge becomes much more fun when the process is simple and the ingredients are few.

Deli roast beef is one of those great indulgences. So beautifully sliced, subtle crust flavors, and the tenderness of each bite. Why poke around for the how? Let me tell ya!

This is a simple recipe, easy to follow and best of all… a handful of ingredients. No complications!

Best of all, cooking times can be controlled depending on how you like your meat. We love medium rare so I stopped the roasting before the max internal temperature. The result? Medium rare, deli style roast beef. Pass the bread!

Tying the round with cotton twine allows the shape to hold while roasting. Just a few loops around will do the trick.

This dry rub is very simple, no seasonings, no herbs. Just sugar and salt. The cane sugar and salt play definite parts in extracting humidity from the meat and creating a beautiful final crunchy exterior. We like simple!

Roast on high temperature first! This will seal and create a good browning and crust. Lowering the temperature afterwards will help with the interior tenderness.

All that is left now is the slicing (and eating!). Knife of electric meat slicer… thick or thin…however you choose to slice, this is one recipe to keep! Try other mixtures for the dry rub! Let me know what you like!

You can store in resealable bags in the fridge or freezer. Enjoy your sandwiches!!!!

Yield: 2 pounds roast beef

An easy process to make your own slices of roast beef, perfect for sandwiches, snacks and appetizers! The sugar rub creates a beautiful crust and awesome flavor!

Ingredients

2 lbs round roast (eye, top or bottom), all outer sinew and fat removed
3/4 cup raw cane sugar
1/3 cup salt
1/4 cup olive oil

Instructions

Preparing the meat

Make sure the beef round has been rid of all outer sinew and fat. You will need the lean meat on the outside to led the rub do its thing.
Quickly rinse under cold water, then pat dry with paper towel.
Bind the meat with cotton twin (do not tie too tightly) to help the round maintain its shape.
In a small bowl mix the cane sugar and salt.
Rub the mixture all around and underneath the round. Pat it a few times to let the mixture stick as much as possible.
Sit the meat on a suspended rack.
Let the meat sit like this for at least 30 minutes, turning over every 5 minutes.

Roasting

While the meat rests, preheat the oven to 250C/500F.
Once the resting period is over, drizzle the olive oil on both sides of the meat.
Place the roast onto the baking rack, placing a baking pan underneath to collect the drippings (or use a special roasting pan with an incorporated suspended rack)
Roast for 25-35 minutes, turning over halfway, until the internal temperature reaches 35C/95F.
Lower the temperature to 120C/250F, and continue roasting until the internal temperature reaches a maximum of 51C/125F. You can aim for a lower temperature for a medium rare interior.
Remove the roast from the oven and place on a cooling rack, over a pan to collect further drippings, and let it sit for at least 20 minutes.
Slice as desired. Enjoy immediately or save for later in the refrigerator (or freezer) in tightly sealed bags.