How to make your own deli style Roast Beef

Roasted Beef

My husband loves Roast Beef sandwiches, yet hates not being able to find rare roast beef from the delis around our small town. SO we went to Raley’s and bought a 16 pound top round roast with the cap on –  We paid $3.99/lb, that is half the price than what any deli would sell sliced roast beef for per pound.

He took the Roast and rolled it in twine, then brined it for several days with a salt rub. Then when it was ready — he washed the brine off and put a marinade rub on — a smoky chipotle rub which he left on to marinade for a couple of days….

After his meat was seasoned, he smoked it on the Traeger Wood Pellet Grill and then grilled it to a perfect rare.

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Now, the meat is a relatively tough piece of meat hence its price. This my friend isn’t a problem since you will be slicing it paper thin on a meat slicer or as thinly as you can with a knife.

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After we sliced up the meat we bagged it in freezer style Ziploc Bags so we can freeze most of it for later use.

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We saved some of the meat for our dinner — and it wasn’t as tough as we expected — and was rather tasty and juicy. I just wished I had some horseradish and it would had been perfecto!

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Beef Rub Recipe

Makes. 5 tablespoons of dry rub, and when mixed with oil makes enough paste for a 10+ pound roast.
Takes. 15 minutes.

Ingredients
2 tablespoons ground black pepper
2 teaspoons dried rosemary leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
5 tablespoons olive oil

1) Mix everything together to make a paste and let sit for at least an hour so the oil can extract flavors from the herbs.

2) Pat the meat dry with paper towels (this is very important), pour the paste on and rub it in. You can cook right away, but if you can leave it sit for 24 to 48 hours so it can penetrate the meat. If the meat has not been salted, then salt it liberally.

Adapted from http://amazingribs.com/

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