How to Roast Slices of Beef

Slice your beef before roasting for a delicious alternative to traditional whole roast beef.

While most people slice beef after they roast it, that's not the only way to prepare this meat. Slicing meat before you cook it allows you a greater precision of cutting as you can lay your non-cutting hand on the meat as you slice it with the knife in your other hand, something you can't do with roast beef straight from the oven. Slicing beef for later roasting allows you to indulge in a more non-conventional, but delicious, method of cooking the beef. Does this Spark an idea?

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Beef for roasting
Cutting board
8-inch chef's knife
Salt, pepper, spices
Olive oil
Cooking wine
Beef broth
Pan with cover
Sauce
Long-handled fork
Serving dish
Aluminum foil

Instructions

- 1
  
  Preheat the oven to 350 degrees F. Slice the meat into the desired thickness with an 8-inch chef's knife on a cutting board that you use exclusively for meat. Season the top and bottom of each slice with salt and pepper. You can use additional spices you are fond of such as garlic, oregano, ginger or onion.
- 2
  
  Pour a silver-dollar sized amount of olive oil in a pan and distribute it evenly by rocking the pan back and forth.
- 3
  
  Place each slice neatly in the pan, spacing them 1/2 inch to 1 inch apart. Cover each slice with sauce made from a mixture of 1 cup cooking wine and 1 cup beef broth. The slices of meat will be sitting in the sauce as they cook, which will prevent the meat from drying out.
- 4
  
  Cover the pan and place it in the oven. Cook for 30 minutes and then turn each slice over carefully with a long-handled fork. Replace the lid and cook for another 30 minutes.
- 5
  
  Remove the meat from the oven and place it on a serving dish. Cover it with foil and allow it to stand for ten minutes before serving.