Roast Beef

We like sandwiches, but I’m a bit picky about where we get lunchmeat, since some of the preservatives, nitrates, and other “stuff” gives me migraines… and doesn’t really taste good either.
If I’m in Portland I will pick some up some at Edelweiss , but they make their own and know what’s in everything.  (If you live in the Portland, Oregon area you are REALLY missing out if you haven’t been there.  Amazing little German sausage and delicatessen shop)
But since I’m not in that neck of the woods regularly, I make my own lunchmeat.  Either I have my hubby smoke some, or just roast it in the oven!   It’s easy peasy!

ROAST BEEF
Beef roast
Olive oil, to coat, about 1 T
1 1/2 T kosher salt
1 tsp black pepper
1 T garlic powder
1 T onion powder 

Mix the salt, pepper, garlic and onion powders together.  Wash and dry roast, coat with a little olive oil and the spice mixture.
Set on a wire rack on a foil lined baking sheet.

Roast at 450 degrees for 40 minutes, then drop the heat down to 275 degrees for about 30 minutes, monitoring the temperature for desired doneness.  (120 degrees is rare, all the up to 160 degrees for well done.  I like to cook mine to about 145 to 150 for medium well.)
If yours is getting too dark before done, you can tent with foil, but a little darkness gives a good crust.
Tent with foil when done and let rest for 15 to 20 minutes.
It’s best to let cool overnight before slicing, you’ll get thinner slices that way.
Now, you can go make a sandwich!  This is great in a panini, with carmelized onion!

Roast Beef

April 12, 2012

by Holly

Category Beef Sandwiches / Wraps

Ingredients

• Beef roast
• Olive oil, to coat, about 1 T
• 1 1/2 T kosher salt
• 1 tsp black pepper
• 1 T garlic powder
• 1 T onion powder

Instructions

1. Mix the salt, pepper, garlic and onion powders together.  Wash and dry roast, coat with a little olive oil and the spice mixture.
2. Set on a wire rack on a foil lined baking sheet.
3. Roast at 450 degrees for 40 minutes, then drop the heat down to 275 degrees for about 30 minutes, monitoring the temperature for desired doneness.  (120 degrees is rare, all the up to 160 degrees for well done.  I like to cook mine to about 145 to 150 for medium well.)
4. If yours is getting too dark before done, you can tent with foil, but a little darkness gives a good crust.
5. Tent with foil when done and let rest for 15 to 20 minutes.
6. It’s best to let cool overnight before slicing, you’ll get thinner slices that way.