Ready to elevate your sandwich game or just craving some succulent roast beef? This recipe is your ticket to flavor town, no passport required.
Why This Recipe Works
- The combination of a slow roast and a quick sear locks in juices, ensuring every slice is moist and flavorful.
- Seasoning the beef overnight allows the flavors to penetrate deeply, making every bite a taste sensation.
- Slicing the beef thinly against the grain guarantees tenderness, making it perfect for sandwiches or salads.
Ingredients
- 3 lbs beef eye of round roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
Equipment Needed
- Oven
- Roasting pan
- Meat thermometer
- Sharp knife
Instructions
Season the Beef
Start by patting your beef dry with paper towels. This helps the seasoning stick better. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and dried thyme. Rub this mixture all over the beef, making sure to cover every inch. Wrap the beef in plastic wrap and let it marinate in the fridge overnight for maximum flavor.
Preheat and Prepare
Preheat your oven to 250°F. Take the beef out of the fridge and let it sit at room temperature for about 30 minutes. This ensures even cooking. Place the beef on a roasting pan fitted with a rack to allow air circulation.
Slow Roast to Perfection
Roast the beef in the preheated oven until the internal temperature reaches 135°F for medium-rare, about 2 to 2.5 hours. Use a meat thermometer to check the temperature, inserting it into the thickest part of the beef.
Sear for a Flavorful Crust
Once the beef reaches the desired internal temperature, remove it from the oven. Heat 2 tbsp of olive oil in a large skillet over high heat. Sear the beef on all sides until a golden-brown crust forms, about 1-2 minutes per side. This step adds texture and depth of flavor.
Rest and Slice
Transfer the beef to a cutting board and let it rest for at least 15 minutes. This allows the juices to redistribute, ensuring moist slices. Using a sharp knife, slice the beef as thinly as possible against the grain for the most tender results.
Tips and Tricks
For an even more flavorful roast, consider adding a rub of fresh herbs like rosemary or thyme along with the dry spices. If you’re short on time, you can reduce the marinating time to at least 4 hours, though overnight is best. When slicing, a sharp knife is crucial; a dull knife will tear the meat, making it less tender. For those who prefer their beef more well-done, aim for an internal temperature of 145°F, but be aware that the beef will be less juicy. Lastly, leftover roast beef makes fantastic sandwiches; just store it in an airtight container in the fridge for up to 3 days.
Recipe Variations
- For a spicy kick, add 1 tsp of cayenne pepper to the seasoning mix.
- Substitute the beef eye of round with a top sirloin roast for a different texture and flavor profile.
- Create a herb crust by mixing chopped fresh herbs with olive oil and rubbing it over the beef before roasting.
- For a smoky flavor, add 1 tsp of smoked paprika to the seasoning mix.
- Make it a garlic lover’s dream by adding 2 additional tsp of garlic powder or even minced fresh garlic.
Frequently Asked Questions
Can I cook this recipe at a higher temperature to save time?
While you can cook the beef at a higher temperature, slow roasting at 250°F ensures the beef cooks evenly and stays juicy. Higher temperatures may cause the outside to cook too quickly, leaving the inside undercooked or uneven.
How do I know when the beef is done?
The best way to know is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. Remember, the beef will continue to cook slightly while resting, so it’s okay to remove it from the oven a few degrees below your target temperature.
Can I use this recipe for other cuts of beef?
Absolutely! While this recipe is tailored for beef eye of round, it can work with other lean cuts like top sirloin or bottom round. Just adjust the cooking time based on the size and thickness of the roast.
Summary
This thin sliced roast beef recipe is a game-changer for anyone looking for tender, juicy, and flavorful beef. Perfect for sandwiches, salads, or just enjoying on its own, it’s a versatile dish that’s sure to impress.