Roast Beef Deli Meat
Kitchen Cyclone
Kitchen Cyclone
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  • 2 tablespoons onion powder 1 tablespoon basil 1 teaspoon oregano 1 teaspoon thyme 2 teaspoons kosher salt 2 teaspoons fresh ground pepper 4-6 cloves of garlic, minced 2lb eye of round roast Olive oil Instructions Preheat oven to 475 degrees. Place a piece of foil over a cooking sheet, set a cookie rack on the pan, and spray lightly with oil. Mix the first 7 ingredients in a small bowl. Use your fingers to break up the garlic and get everything worked together. Trim excess fat off of your roast. Sprinkle a small amount of olive oil on your roast. Spread the olive oil over the entire roast. You want enough to give a light coating so your herbs will stick to it. Spread the herb mixture onto you roast. Give it a little rub, to make sure you work it into the meat a little. Make sure all of the meat is thoroughly coated with the herb mixture. Place herb covered roast on the cookie rack. Place in oven and cook for 20 minutes. After 20 minutes, reduce heat to 300 degrees and bake an additional 30 minutes. Check the temperature of your meat; if your meat is 120 degrees it is ready to be removed. If not, continue to cook, checking every 10 minutes. Remove roast from the oven, and let rest for 30 minutes. Wrap the roast first in parchment paper and then in plastic wrap. Refrigerate for at least 8 hours or overnight. Cut deli meat into thin slices. 3.5.3208



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