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Roast Beef
Roast Beef
Photo coming soon
Choosing the Cut
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Eye of round and top round are the go-to cuts for roast beef.
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They're lean, affordable, and slice beautifully when cooked properly.
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You don't need an expensive cut here — the low and slow cooking method does the work.
The Method
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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.
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For medium-rare deli-style slices, pull it at 130-135°F and let it rest.
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It'll carry over a few degrees.
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Slice thin against the grain.
Meal Prep Value
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One roast gives you a week's worth of sandwich meat that's better than anything from the store.
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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
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Sear all sides before roasting for a better crust
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Pull at 130-135°F for medium-rare, let it rest 15-20 minutes
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Always slice against the grain for tender slices
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Eye of round and top round are the best cuts for this
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Roast Beef Sandwich
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