Deli-style roast beef
15 minutes
1 hour and 20 minutes
2 hours and 35 minutes
Ingredients:
- 1 tablespoon kosher salt
- 2 tablespoons ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon MSG (optional)
- 2 tablespoons olive oil
- 2 to 3 pounds eye of round, beef roast, rump roast, bottom round or chuck roast
Related blog post: We have the meats! And also 3 cheeses.
Directions:
Roast beef: Preheat your oven to 450°F (233°C).
Combine kosher salt, black pepper, garlic powder, onion powder, and MSG (if using) in a small bowl to make your roast beef rub.
Rub the olive oil on the beef and coat it with a thin layer all over. Sprinkle the beef with all the rub.
Place the beef on a rack set in a sheet pan and cook at 450 degrees for 20 minutes.
Remove the beef from the oven and reduce the heat to 350°F (175°C). Add the beef back to the oven and cook until the beef temperature hits 120 to 125°F (for rare). This should take somewhere between an hour and an hour and a half, depending on the size and weight of the beef.
Let the beef cool at least an hour in the refrigerator before slicing (preferably two hours). Slice the beef as thinly as possible.
Have you made this recipe? Share on Bluesky or Instagram, tag @beerinator and let him know!
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