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Homemade Deli-Style Roast Beef
Bottom round roast marinated in a dry rub then slow roasted and thinly sliced.
servings: 6
total time: 32 hours
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp granulated garlic
- 2 1/2 pounds bottom round beef roast
Directions
- in a small bowl mix together the oil, salt, pepper, onion, and garlic until well combined.
- Rub the spice mixture evenly all over the roast then wrap tightly in foil and refrigerate for about 24 hours.
- Take the roast out of the refrigerator and set aside.
- Preheat the oven to 300°F.
- Heat a large cast-iron skillet over medium-high heat.
- When the skillet is very hot lay the roast, fat-side up, in the pan and cook until well browned on the bottom, about 2 minutes.
- Turn the roast and brown the same way on all sides, about 2 minutes per side.
- Return the roast fat-side up in the skillet then place the skillet in the preheated oven and cook the roast until the roast reaches an internal temperature of about 135°F, between 50 and 70 minutes.
- Take the roast out of the oven and let sit to cool for about 20 minutes.
- Put the roast in an air tight container and refrigerate for at least 6 more hours.
- Take the roast out of the refrigerator then use a sharp knife to slice very thin.
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