Cold roast beef (FRENCH ROAST BEEF – COLD CUT STYLE)
It’s really nice to have sliced deli meat on hand when you have a lot of people to feed every day and lunches to pack for work or school. I want to share my favorite cold cut style roast beef recipe. It's really easy!
FRENCH ROAST BEEF COLD CUT STYLE
This recipe calls for French Roast which is same cut as Top Round Roast - inner thigh. You also can use Eye of Round which is lean roast cut.
I used Top Round Roast around 2LBs. If you would like to shape the meat, you can tie the meat or use meat net.
Rub the spices all over the roast. You will want to mix in a small bowl before rubbing. You can use any spices you like.I used salt, pepper, chopped rosemary, and garlic powder.
Cover your roast and place in the fridge overnight.
Remove your roast from the fridge and bring it to room temperature (optional), then roast on all sides.
Roast the meat in the oven at 325°F until the center reaches 140°F. I was worried that it might get dry, but it didn't happen.
After roasting, put it in the refrigerator uncovered for like an hour. Then cover with plastic wrap and let it rest overnight in the fridge.
As long as the temperature of inside of the meat is right, you will get beautiful roast beef!!
Tips and Tricks (in my opinion)
- Leave overnight after salting
- Allow meat to come to room temperature before roasting
- Use a meat thermometer to check the inside temperature
- Refrigerate overnight before carving
-extra-
I also found a delicious roast beef sauce recipe. Recipe is written in Japanese.