Beef Roast For Sandwiches

• total time: 2 hours 2 minutes

Ingredients

I usually roast the cheaper cuts (like the top / bottom / eye roounds) to rare and then store in the fridge. They’re not very fatty and so they tend to be tougher and don’t make the best dinner roasts, but when cooked rare and stored in the fridge it makes the most delicious juicy lunch meat for the week.

Directions

Just salt the outside, no marinade nothing fancy

Roast uncovered on a rack to let air circulate —

450f for 15 mins

Turn temp down to 325f and roast for another 45-60 mins depending on size of roast.

If you want it to be literally *foolproof* get an oven safe thermometer and cook with it in the thickest part. Start checking at 45mins and take it out when it reads: 120-125f (for rare) or 130f for medium rare.

Let sit for at least 10 mins. If serving as lunch meat, store it whole in the fridge and slice just before serving. You’ll literally never buy deli meat again 🤌🏼