Deli Meat Roast Beef Recipe

Ingredients

• eye of round roast
• seasoning mix (or salt and pepper)

Instructions

1. 1

   Preheat the oven to 450 degrees F.

2. 2

   Remove the roast from the packaging and place it on a cutting board set inside a rimmed baking pan. In this way, any drips will be captured in the pan and not drift all over your counter.

3. 3

   With a sharp knife, cut off the exterior bits of fat. Depending on how the butcher trimmed it before market, you may have a lot or a little to trim off.

4. 4

   Place the roast atop a roasting rack in a baking pan. You want the roast to be elevated so the dry heat of the oven can reach all sides of the meat.

5. 5

   Spread seasoning salt (or salt and black pepper) generously around all sides of the roasts.

6. 6

   Place the pan in the preheated oven and bake for 15 minutes at high heat. Then reduce the cooking temperature to 325 and continue cooking until the meat reaches an internal cooking temperature of 130 degrees for medium rare or higher. (*see note below)

7. 7

   The cooking time is going to depend on how large your roast is, so estimate 12 to 15 minutes per pound, checking at the lower timeline for smaller roasts.

8. 8

   Once the roast reaches your desired temperature, remove it from the oven and allow it to rest for at least 20 minutes. Carryover cooking will increase the temperature an additional 5 to 15 degrees.

9. 9

   You can serve the roast now, but if you’re making deli style roast beef, wrap it and refrigerate it until very cold. You’ll get cleaner slices if you slice cold meat.

10. 10

    Slice the chilled meat. Store the meat in a covered dish in the fridge for up to 4 days or wrap tightly in freezer-safe wrappings and freeze for up to 6 weeks.