Deli Style Roast Beef

By RoketJSquerl

Ingredients

• 1 Beef Eye Round Roast
• Olive Oil
• Freshly Cracked Black Pepper
• Kosher Salt
• Garlic Powder
• Onion Powder

Preparation

Step 1

Preheat your oven to 500 degrees. Line a sheet pan or roasting pan with foil. Put a roasting rack in the pan on top of the foil. Set aside.

Grab your roast out of the fridge. Give it a quick rinse under cold water. Pat it completely dry. Drizzle the meat with a little olive oil. This is imprecise. Use enough oil to coat your roast completely. With your hands, rub the meat on all sides to coat with oil. Sprinkle evenly with freshly cracked black pepper. Be sure to get underneath and on the ends, too.

Sprinkle all sides with kosher salt, to taste.

Dust all sides with garlic powder and onion powder.

When your roast is completely seasoned, pat it down with your hands to help the spices adhere.

When your roast is seasoned, place it on the rack in your prepared pan. Pop the pan into your preheated 500 degree oven. Roast at 500 degrees for 20 minutes. Then drop temperature to 300 degrees for another 30 minutes. For a medium rare roast, your meat should be in the oven for a total of 50 minutes cooking time. If you’d like it rare, pull it out sooner. If you’d like it more well done, leave it in a little longer.

Here’s that temperature chart again:

120° F = rare
126° F = medium-rare
134° F = medium
150° F = medium-well
160° F = well done

After 50 minutes in the oven, my roast registered about 126 degrees or so. (To check the temperature, stick a meat thermometer into the center of your roast.) When it comes out of the oven, it should have a nice brown crust.

Loosely tent a piece of foil over the meat for about 20 minutes when it comes out of the oven.

After it’s rested for 20 minutes, it’s ready to slice!
Slice it across the grain: Slice it as thinly as you can with a very sharp knife. The inside should be a lovely, rosy pink. Wrap your roast beef tightly and keep it in the fridge. Use it within maybe 4 days or so.