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    You are in: Home / Community Forums / Recipe Requests - General / Roast Beef
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    Roast Beef

    Amberngriffinco
    Fri Aug 30, 2013 12:11 am
    Food.com Groupie
    I really love grocery store deli roast beef. Not only the thin slicing but I really love cHARLIE'S PRIDE BRAND.

    My questions are:

    What cut of beef is used for "roast beef?"

    What are the basic seasonings?

    It is always so tender - could be brined?

    We like it rare, and the deli's all seem to be stocking well done and I don't want it like that, as I end up heating it up for hot sandwiches, thus making the beef cook even more.

    HOW to cook it - temp, time.. it's up to ten dollars a lb, so It's time to start making my own.

    tia
    a
    Dee514
    Fri Aug 30, 2013 3:10 pm
    Forum Host
    The commercial cut is known as a "steamship round", and they usually run about 50-60 Lbs.

    Any cut of "Round" roast would work (eye round, top round or bottom round).

    This is how my dad used to cook the roasts every day for his store. (He owned a small neighborhood grocery/deli for 40 years before he sold it.)

    -For home roasting, use a 4 to 5 LB beef round roast (top round or eye of round).
    *If searing/browning the roast in a large skillet, then preheat the oven to 300F for cooking the roast.
    **If browning the roast in the oven, preheat it to 500F (yes, thats 500F).

    -Sprinkle kosher (large grained) or flaked salt, garlic OR onion powder (not both and NOT garlic or onion salt!), and freshly cracked (or coarsely ground) black pepper all over the roast.

    *Heat a heavy skillet that’s wide enough to fit the meat in (cast iron is perfect) and heat to medium high.
    Add enough (a few Tbs.) vegetable oil and sear the roast on all sides until the entire surface is a dark/mahogany color.
    This can take 10 minutes or longer - make sure to sear it all over (browning gives it a lot of flavor, and it doesn't brown more during cooking.

    **If browning the roast in the oven instead of a pan, roast it in the oven at 500 for about 20 minutes, reduce the heat to 300 to finish cooking, about 30 minutes more. (Total (searing & roasting) cooking time for med-rare would be about 50 min.)

    -Transfer the skillet browned roast to a shallow sided roasting pan lined with foil, place a rack in the center of the pan, and place the roast on the rack (I use a commercial jelly roll pan with 1 1/2-inch sides) and roast it until your preferred degree of doneness. The cooking time will depend on the size/diameter of the roast, the amount of time you seared it, and how accurate your oven temp is.
    Make sure you remove the roast from the oven while it’s still pink and juicy throughout, you will need to use a meat thermometer.

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

    After about 30 min, insert your instant read meat thermometer into the thickest part of the roast, and if it says 120 remove it for rare/med-rare; if not, continue to roast until it does, checking every 10 or 15 minutes or so.
    Remove roast from oven, and tent it loosely with foil until it reaches your preferred degree of doneness (use thermometer).

    When temp is reached, remove foil and let the meat cool completely before slicing as thinly as you can for roast beef sandwiches.
    Waiting before you slice it is important; if you slice it while too warm, all the juices will run out and the roast will be dry. If you let it rest until cool before slicing, it should be juicy.
    Amberngriffinco
    Sat Aug 31, 2013 4:42 pm
    Food.com Groupie
    THANK YOU!
    davidjackson
    Tue Sep 17, 2013 4:15 am
    Regular "Line Cook" Poster
    Please keep us informed like this. Thanks for sharing.
    Amberngriffinco
    Thu Sep 19, 2013 12:09 pm
    Food.com Groupie
    Will do.
    Chicagoland Chef du Jour
    Fri Sep 20, 2013 7:33 am
    Food.com Groupie
    Saving this post

    Dee, you really should submit this recipe. It seems to me, this request pops up fairly often.
    Zeldaz
    Fri Sep 20, 2013 9:45 am
    Food.com Groupie
    I second that!
    marteenhook13
    Tue Oct 01, 2013 12:43 am
    Newbie "Fry Cook" Poster
    Thanks Dee for this helpful information. For this post I got to know many useful things about beef roast.
    Thanks
    Harper Bellow
    Thu Oct 10, 2013 4:11 am
    Regular "Line Cook" Poster
    hope the post will encourage public to provide it a try.
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