The Home Base
The Fundamentals
The Playbook
The Lineup
The Home Base
The Fundamentals
The Playbook
The Lineup
The Playbook
/
Proteins & Mains
/
Roast Beef
Roast Beef
Photo coming soon
Choosing the Cut
●
Eye of round and top round are the go-to cuts for roast beef.
●
They're lean, affordable, and slice beautifully when cooked properly.
●
You don't need an expensive cut here — the low and slow cooking method does the work.
The Method
●
Season the roast generously, sear it on all sides in a hot pan to build a crust, then finish in a low oven (275-300°F) until it hits your target internal temp.
●
For medium-rare deli-style slices, pull it at 130-135°F and let it rest.
●
It'll carry over a few degrees.
●
Slice thin against the grain.
Meal Prep Value
●
One roast gives you a week's worth of sandwich meat that's better than anything from the store.
●
Slice it thin, store it in the fridge, and you've got roast beef sandwiches, wraps, or quick protein additions to salads ready to go.
Quick Tips
●
Sear all sides before roasting for a better crust
●
Pull at 130-135°F for medium-rare, let it rest 15-20 minutes
●
Always slice against the grain for tender slices
●
Eye of round and top round are the best cuts for this
Featured In The Playbook
Base Seasoning Blend
Horseradish Mayo
Simple Green Salad
Featured In The Lineup
protein
Roast Beef Sandwich
Back to Proteins & Mains
Browse all in The Playbook
