This meat is good, I mean REALLY good. It tastes just like deli roast beef, REALLY good deli roast beef. I got the inspiration for this roast beef from this month’s issue of Cooking Light. I used their method for cooking the meat, but I used my own spice rub, which is quite delicious, BTW.
It couldn’t be easier, either. It takes about 2 seconds to mix up the spice rub, then you rub it all over the roast, throw it in the oven and let the oven work its magic. When it comes out of the oven, you wrap it up and refrigerate it overnight (yes, you have to have some patience). After it comes out of the fridge, you carve it into nice, thin slices. Then you make the best sandwich of your life!
Homemade Deli Roast Beef
- 2 tsp salt
- 2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp olive oil
- 3-4 lb eye of round roast
Preheat oven to 475 degrees.
Combine all of the spices in a small bowl. Stir in the olive oil until well combined.
Rub spice mixture evenly on the roast. Place meat in a small roasting pan.
Bake at 475 for 20 minutes, turning after 10 minutes.
After 20 minutes, reduce heat to 300 degrees and bake for an additional 30 minutes, until the temperature of the roast reaches 120 degrees.
Let the roast rest for 30 minutes.
Wrap the roast in parchment paper and then plastic wrap. Refrigerate for at least 8 hours, or overnight.
Carve meat into very thin slices. I found that a serrated knife works well for this.
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