Deli Style Roast Beef
Intro: Deli Style Roast Beef
Do you love roast beef sandwiches but hate paying deli meat prices?
If YES, then keep reading.
I will show you how to make deli style roast beef at home for a fraction of the cost.
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
Things your gonna need:
An oven preheated to 200° F.
A roast of course. I use an eye round beef roast.
Olive Oil
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.
An oven preheated to 200° F.
A roast of course. I use an eye round beef roast.
Olive Oil
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
Start by coating the meat in olive oil.
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.
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
Time to cook the meat.
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
Cooking temps:
Rare:
120-130 °F (50-55 °C)
This is what I'm aiming for.
Medium-rare:
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
Well-done:
150-165 °F (65-75 °C)
Over cooked, meat will be cooked through and dry.
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
Cooking temps:
Rare:
120-130 °F (50-55 °C)
This is what I'm aiming for.
Medium-rare:
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
Well-done:
150-165 °F (65-75 °C)
Over cooked, meat will be cooked through and dry.
STEP 4: Resting the Meat
After 2.5 hrs, the internal meat temperature was almost 128° F.
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.
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
After the resting period I like to slice a piece off to make sure the meat is a good pink color.
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.
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.
STEP 6: Roast Beef Sandwhich
Now that you have your roast beef, make a sandwich.
I like to use sourdough bread with mayo and creamy horseradish topped off with cheddar cheese.
I don't know how long this will store in the frig because it never lasts more than a couple of days.
Enjoy.
25 Comments
cookinalway 7 years ago
Does anyone think brining could and should be a great idea for several reasons? One, kills bacteria. Two, tenerizers the meat. Three, most all deli's do this as well otherwise their meats would taste like dog food right. So please let me know since I have a roast sitting on my table ready to either roast or be brined. Thanks
JeffK627 9 years ago
To make it extra-special, sear the outside of your roast in a hot cast-iron or stainless steel pan after seasoning and before putting it in the oven. Just a minute or two on all sides will seal in juices and give you that awesome "crust" that good deli roast beef has.
nmallis 10 years ago
chrisaudi 12 years ago
byw...this is the 2nd time I have made this.....it is better than '"DELI"......
anjelica 12 years ago
bowow0807 12 years ago
antrobus 12 years ago
SinAmos 13 years ago
Kogitsune 13 years ago
If you have the mouths to put it in or the space to make it keep long enough, buying bulk meat from warehouse clubs really can save a lot of money - although you should also check your local stores and see their deals since they can afford to stock all kinds of things while the warehouses tend to have a rather limited selection. My local grocer carries some things I can't get at the regional chain or BJs / Sams.
They also across the board offer lower prices on cheese ( 2 bucks less a pound adds up quick when buy cheese in five pound bricks ).
mdeblasi1 13 years ago
Can you freeze what you don't need immediately, then slice it frozen as you go?
target022 13 years ago
I don't know about freezing, it will affect the texture after you freeze it though. If you have to freeze it, I would slice it first.
mdeblasi1 13 years ago
Any one have any better ideas?
SinAmos 13 years ago
SinAmos 13 years ago
Kogitsune 13 years ago
Also, freezing the meat is different from the partial-freeze recommended here - it will damage the cellular structure of the meat and negatively affect the texture.
When you put it in the freezer for a short while, it firms up and makes it easier to slice. When you freeze it entirely, it turns into a solid mass of iced meat that you will definitely need an electric appliance to cut ( reciprocating saw, hand saw, etc ).
jackstraw341 13 years ago
If you don't like my suggestion, I recommend you don't share your "roast beef " with any small children or people who are immunocompromised.
MercuryCrest 13 years ago
target022 13 years ago
While chicken, pork, and ground beef can contain parasites throughout the meat, beef, IFcontaminated, will only have it on the outside.
200° F for 2.5 hours should be plenty of time and temp to kill external salmonella.
The USDA and FSIS will never tell you to cook a steak rare, medium rare is the lowest they will go.
jackstraw341 13 years ago
LilithAvalon 13 years ago