Oven Roasting

Homemade Deli-Style Oven Roast Beef

5 min prep

85 min cooking

Serves 8

Difficulty 1/5

This easy roast is the perfect weekend make-ahead recipe to use in a variety of ways for weeknight meals. The possibilities for tasty roast beef sandwiches are endless, whether using bread, buns or pita or tortillas for wraps. Try a simple sandwich with thin slices of roast beef layered onto baguette, with horseradish mayo, arugula and aged Cheddar. The roast beef slices are also handy for salads or grain bowls. For deli-thin slices, carve the roast when well-chilled, using a sharp carving or slicing knife.

Ingredients

2 tsp (10 mL) EACH brown sugar, dry mustard, salt and cracked black pepper 1 tsp (5 mL) EACH garlic powder and onion powder 3 lb (1.5 kg) Beef Eye of Round Oven Roast 1 tbsp (15 mL) vegetable oil

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Directions

1. Combine sugar, mustard, salt, pepper, garlic powder and onion powder in a small bowl. Pat roast dry with paper towel. Drizzle oil over roast; season all over with spice blend. Place roast on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. 2. Oven-sear roast in preheated 450°F oven for 10 minutes. Reduce heat to 275°F; roast, uncovered, for about 1½ to 2 hours for medium-rare, removing from oven when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium at the most). 3. Transfer roast to a cutting board, cover with foil and let rest for 15 minutes. Refrigerate to cool completely. 4. To serve, cut across the grain, shaving roast into thin slices using a sharp knife. Store sliced or unsliced roast refrigerated in an airtight container for up to 3 to 5 days.

How to Cook It

Oven Roasting

Cuts Used in This Recipe

Eye of Round

Eye of Round Oven Roast