Making perfect roast beef is actually pretty simple. The key to success is to cook it very slow and use a meat thermometer. Deli style roast beef is usually pink in color to the very edge. The key to doing this is cook whatever choice of meat you use (recommended, beef round) and do not cook beyond an internal temperature beyond 135 degrees.Slow cooking renders this firm piece of meat very tender due to the fact the collegians and meat fibers have a chance to become juicy tender. The oven cooking temperature will be 200 degrees and I assure you it will be pink almost to the edge. Please note however that you need to cook it medium rare in order to be able to slice it deli style very thin. The meat will become tougher the more you cook it and if you cook it rare it will never slice properly.
Things You'll Need
- Two to three pound beef round (1/2 pound per person)
- Meat thermometer
- Roasting pan with rack
How To Make Deli Style Roast Beef
Place the roast on a roasting pan on a rack if you have one. Add a quarter cup of water to the pan to prevent the meat juices from burning.
Insert a meat thermometer in the very center of the thickest part of the beef. A digital thermometer works best and is relatively cheap. Place in a preheated oven at 200 degrees. Plan on approximately 30 minutes per pound. Add additional water as needed to prevent burning.
When the internal temperature reaches 135 degrees remove from the oven and cover loosely with foil. The temperature will rise approximately another five degrees.
Let the meat rest for 30 minutes before carving to allow the juices to settle.
Cut the meat across the grain.
Tips & Warnings
- A digital meat thermometer works best.
- Do not cook beyond 135 degrees internal meat temperature.
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