Homemade Roast Beef ?

[NOCK NOCK]

Anybody do it?  I'm wanting to attempt making it, but have zero idea on cut to use or how to cook it....hopefully really close to how you buy it, very little internal fat and pink to red through out.

[Kc_Kracker]

do you want to cook a beef roast or make roast beef lunch meat ?

[CP]

Easy.  Preheat the oven to 500 F.  Rub the roast with oil and salt.  15 minutes at 500 then reduce to 325.  Roast until the internal temp is 120 degrees (about 15 – 20 minutes per lb but use a thermometer).  Let it rest then slice it.

[CP]

 

[NOCK NOCK]

do you want to cook a beef roast or make roast beef lunch meat ?

Guess I should have clarified that.  For sliced lunch meat and French dip.

CP, I have prime rib perfected....salt crust low and slow is the only way to go.

[Remnar]

 Sirloin or eye of round . Reasonable $,Lean, and tender .


  For a french dip: put an olive oil and prefered seasoning rub on the roast .

 Then sear HARD . Let it rest and set up .

 Bring your Au Ju to a boil .

 Slice roast as thin as you can (should be raw for the most part )

Put sliced meat in Au ju and remove from heat .

 Let it set for a few minutes ( depending on thickness ).

 Toast up some crusty bread pile it on and EAT .


 Also good with appropriate wild game cuts .









 

[Kc_Kracker]

do you want to cook a beef roast or make roast beef lunch meat ?

Guess I should have clarified that.  For sliced lunch meat and French dip.

CP, I have prime rib perfected....salt crust low and slow is the only way to go.

cook it the same way, or smoke it at 225 til it hits 120 internally, either will work 

[elkaholic123]

https://heygrillhey.com/homemade-deli-style-roast-beef/

[Southpole]

My butcher calls it a cross rib roast. Like Kracker said just cook it like your prime rib. I prefer it coming off the heat at 120 as well, cool off for a day then run it through a meat slicer paper thin... YUM!

[NOCK NOCK]

Ok so I did this in the Treager with eye of round, turned out really good. But, need to up the flavor next time to give it more of a traditional roast beef flavor.
I used heavy black pepper, garlic powder, onion powder, some Jonny’s, then cooked right away.
What y’all think about marinating it for a few days first?

[Southpole]

I usually take approximately 1/2 cup dry au jus, 1/4 cup onion power (un salted), 1/4 kosher salt, 1/4 parsley, lots of black pepper. Mix it in a bowl. Put the roast on a big cookie sheet or huge bowl and start packing it on, keep rolling it around keep packing until it won't take no more. Let it sit for a few hours or a day then cook it to your desires, I cook mine on an old school rotisserie. Guaranteed mega flavor.   

[NOCK NOCK]

  I will try that next. TY

[pianoman9701]

Cross rib roast is fine for sliced RB. Season it with whatever you like - salt, pepper, garlic powder, thyme. Sous Vide it @120F for 4 or 5 hours and finish it in a 425 F oven for 20 minutes. Chill immediately after removing from the oven. Slice it thin across the grain. If you're not sure where the grain runs, ask your butcher when you buy it. Eat it with stuff.

[Stein]

I did one sous vide and it turned out great.  I ended up just eating it warm but it would have been fantastic sliced for sandwiches.  I went a full 24 hours and it really helped tenderize it.

[pianoman9701]

I did one sous vide and it turned out great.  I ended up just eating it warm but it would have been fantastic sliced for sandwiches.  I went a full 24 hours and it really helped tenderize it.

That length of time scares me a little bit with the low temperature, but I agree it would make it more tender. I save the really long times for baba chin, lamb shanks, stuff that cooks at 145F or more. I do cook rib roast for 8-12 hours and it comes out tender.

By the way for the long soaks and/or large items, I got a Cambro 18 qt. square poly container with a lid and cut out a hole in one corner for the circulator. No need to watch the water level. It all stays in. I also got 2.5 gal zip locks at Walmart Neighborhood Market. They're awesome for thinks like rib roasts and lamb legs.

[Stein]

Same thing I do.  I have also wrapped the top with plastic wrap which worked as well.


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[Southpole]

The only other thing I was thinking you could try, if you are looking for more flavor, is to soak it in a salt/sugar water brine. I've done that with whole chicken and turkey. It retains a lot of moisture along with giving it some saltiness from within. Just a thought.

[pianoman9701]

The only other thing I was thinking you could try, if you are looking for more flavor, is to soak it in a salt/sugar water brine. I've done that with whole chicken and turkey. It retains a lot of moisture along with giving it some saltiness from within. Just a thought.

Use beef stock and inject it if you can.

[Southpole]

The only other thing I was thinking you could try, if you are looking for more flavor, is to soak it in a salt/sugar water brine. I've done that with whole chicken and turkey. It retains a lot of moisture along with giving it some saltiness from within. Just a thought.

Use beef stock and inject it if you can.

Even better!

[Southpole]

Oooorrr, inject it AND dry rub it, Beef Bomb!!! 

[pianoman9701]

Oooorrr, inject it AND dry rub it, Beef Bomb!!! 

I would marry you if my wife wouldn't be so pissed about it!

[Southpole]

Oooorrr, inject it AND dry rub it, Beef Bomb!!! 

I would marry you if my wife wouldn't be so pissed about it!