Homemade Deli Style Roast Beef
Everyone loves a good sandwich every now and again, including moi. What I do not particularly care for is the high sodium infused deli meat typically found in store brought deli roast beef. Not to mention meats that have been sitting in a store’s cooler for god knows how long. Well let me tell you, making your own homemade deli style roast beef is one of the easiest things to do. Below is my favorite rosemary and thyme infused, deli roast beef recipe. The simple method of just the right amount of seasonings and fresh herbs infuses a flavor that is fantastic.
The potential pitfalls of store brought deli roast beef
Using this homemade deli style roast beef as opposed store brought reduces your sodium intake and removes all the preservatives that allow a deli to keep meat on the shelf for such long periods of time. I also have a concern about rodent activity in deli’s. This may well be unfounded as I have no proof of their presence, but it seems quite likely to me. You will have to make up your own mind after you try this recipe. I think you will wave store brought deli style roast beef goodbye.
Rosemary & Thyme Infused Deli Style Roast Beef
Homemade deli style roast beef infused with rosemary and thyme
- 1-1/2 lb eye of round roast
- 1/4 cup Avocado Oil can use olive oil
- 2 sprigs fresh rosemary finely chopped
- 4 sprigs fresh thyme finely chopped
- 1 tsp garlic salt
- 1 tsp granulated onion powder
- 1 tsp fresh cracked black pepper
Preheat oven to 500°
Combine the fresh herbs with the seasons in a large bowl or plate and stir to combine
rub the beef with the Avocado oil
press the beef firmly into the seasoning mix on all side
Roast in oven for 15 minutes or until evenly browned
Reduce heat and continue to roast for 45 to 50 minutes. Continue until internal temperature reaches 130° to 135° for medium rare.
If preferred continue roasting. 145° will give a nice medium roast that is slightly pink through. 150° will be medium well that is just slightly pink in the center.
Remove the beef from the oven and allow it to rest for at least 1 hour before slicing. Or wrap the roast and refrigerate at least 2 hour before slicing.
The cooler the roast the easier it will be to slice.