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Roast Beef for Cold Cuts


Use an eye round, bottom round, top round

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  • Roast Beef - however many pounds you want
  • Kosher salt
  • Pepper
  • Montreal Steak seasoning, etc. - whatever you like



Step 1

Prehat the oven to 500 degrees

Line a sheet pan or roasting pan with foil

Put a roasting rack in the pan so the foil is under the rack and set aside

Quick rinse the roast and pat it completely dry

Drizzle the meat with a little olive oil – enough to coat completely but no thickly

Rub the oil on all sides

Add the pepper, montreal steak seasong, garlic powder, onion powder, whatever you like

Rub it onto the roast and rub it in as much as you can

Don’t miss the ends and underneath

Sprinkle all sides with kosher salt

Put the roast on the rack

Put it into the 500 degree oven

Roast at 500 degrees for 20 minutes only

Drop the temperature to 300 degrees

Cook at 300 degrees for another 30 minutes

At 126 degrees with the meat thermomenter, it’s medium rare

Once out of the oven, it should have a nice brown crust

Loosely tent a piece of foil over the meat and let it rest about 20 minutes

Slice it across the grain

Slice as thin as you can – inside should be a lovely rosy pink for medium rare

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