If YES, then keep reading.
I will show you how to make deli style roast beef at home for a fraction of the cost.
Step 1: Ingredients and tools
An oven preheated to 200° F.
A roast of course. I use an eye round beef roast.
Spices: Salt, pepper, onion powder, and garlic powder. Feel free to add your own flare.
A meat thermometer is necessary.
And some sort of roasting pan.
Step 2: Preparing the meat
Then sprinkle with salt and pepper followed by onion powder and garlic powder.
The meat should be well coated on all sides.
**I just had an idea. Mix equal parts salt, pepper, onion, and garlic. Spread on a cookie sheet and roll the meat in it.
I'll give it a try next time.
Step 3: Cooking
Place the roast on a rack or a pan. You can line the pan with foil for easier clean up.
Insert a meat thermometer all the way into the meat.
Put the meat into a 200° F oven.
Plan on cooking for 30min/lb of meat. My roast was 2.5lb, so I set the timer for 1.5 hr.
What you want is an internal temperature of 125-130° F. This will insure that the meat is cooked but at the same time keep it a nice pink color and retain the moisture needed.
My meat thermometer doesn't go low enough so after 1.5 hours I checked the roast with another thermometer that won't survive the oven.
First reading: 106° F, not done yet. I put it back in for 30 min.
Overall, It took another hour to reach temp, so for me it was 1hr/lb meat
120-130 °F (50-55 °C)
This is what I'm aiming for.
130-140 °F (55-60 °C)
This will probably be okay if you cook it a little longer, should still be pink in the middle.
Medium (with a touch of pink):
140-150 °F (60-65 °C)
I think this is too much for roast beef, slightly pink in the center but dryer
150-165 °F (65-75 °C)
Over cooked, meat will be cooked through and dry.
Step 4: Resting the meat
At this point, the meat needs to rest. Cover it in foil and let it sit for 30 minutes more.
While it rests it will continue to cook and distribute the juices.
It will drip a lot at this point.
Step 5: Slicing the meat
If you cook it too high you will get a pink center and brown outer portion, which is fine, but I like it rare.
The meat looks good, so now I like to chill the meat in the refrigerator.
It will be much easier to slice when it is cold. Of course if you can't wait, you can take a few slice now to hold you over.
Once fully chilled, use a meat slicer or a sharp knife and cut the meat as thin as possible.