Sliced Roast Beef

sliced roast beef, rosemary sprigs, and a fork on a wooden cutting board.

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5 from 2 votes

Learn to make tender, sliced roast beef, perfect for serving cold. Follow these steps for delicious deli-style slices.

Prep Time10

Cook Time30

Marinating time2

Course: Appetizer, Snack

Cuisine: American, British

Servings: servings

Calories: 272kcal

Author: Adina

Equipment

Rimmed baking dish
Rack
Oven-safe meat thermometer or instant-read thermometer
Meat slicer optional

Ingredients

3 lbs beef roast 1.3 kg, Notes 1, 2
2 teaspoons fine sea salt Note 2
¾ teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon sweet paprika
2 teaspoons rosemary
2 teaspoons thyme
2 tablespoons olive oil

Instructions

Seasoning mixture: Mix all the spices in a small bowl.
2 teaspoons fine sea salt + ¾ teaspoon ground black pepper + 1 teaspoon garlic powder + 1 teaspoon sweet paprika + 2 teaspoons rosemary + 2 teaspoons thyme
Season the beef: Pat the meat dry with paper towels. Rub the roast beef with the oil and the spice mixture.
3 lbs beef roast / 1.3 kg + 2 tablespoons olive oil
Marinate: Place the meat in a freezer bag and leave it at room temperature for 1 ½ to 2 hours or refrigerate it for 6 to 12 hours.
Bring to room temperature (important!): If refrigerated, remove it from the bag and bring it to room temperature before roasting it (about 1 hour).
Preheat the oven to 400°F/ 200°C. Line the baking sheet with aluminum foil and place a roasting rack on top. Place the beef with the fat side up on the rack.
Roast for about 12-14 minutes per pound/ 450 g or until the internal temperature reaches 122-127°F/ 50-53ºC for medium-rare (Notes 4,5).
The roasting time depends greatly on the roast’s thickness and your oven. To determine the right temperature, it is best to use an oven-safe thermometer that you can stick and leave sticking into the meat for the entire cooking process. If you don’t have one, use an instant-read thermometer and check regularly to avoid overcooking the meat.
Cool meat: Remove the beef roast from the oven and let it cool completely. The internal temperature will reach 130-136°F/ 55-58ºC.
Slice: Once cool, wrap it in foil and refrigerate it for several hours or until the next day. Slice it thinly across the grain with a very sharp knife or (for perfect results) use a meat slicer.

Notes

Beef roast: You can use round eye of round roast, top round (inside round), bottom round, or top sirloin roast.
Size: The meat can weigh between 2 ½ and 3 ½ lbs/ 1 and 1.6 kg, but adjust the roasting thyme accordingly.
Seasoning: You can use the seasoning of your choice. For instance, a mix of spices you have in your cupboard, store-bought dry rubs, or seasoning mixtures.
The roasting time depends on the thickness of your piece of meat and your oven. The general rule is to roast the beef at 400°F/200°C for 12-15 minutes per pound (450 g). Medium-rare meat should reach a temperature of 122-127°F/ 50-53ºC when you remove it from the oven, and remember that the internal temperature will continue to rise slightly while the meat rests – serving temperature 130-136°F/ 55-58ºC.

5. Temperature guide:

Rare 113-118°F/ 45-48ºC (oven) 122-127°F/ 50-53ºC (after resting)
Medium rare 122-127°F/ 50-53ºC (oven) 130-136°F/ 55-58ºC (after resting)
Medium well 130-136°F/ 55-58ºC (oven) 140-145°F/ 60-63ºC (after resting)
Well done 150°F/ 65ºC (oven) 158°F/ 70ºC (after resting)

Nutrition