THINLY SLICED ROAST BEEF

I thought that I kind of understood how the internet worked, but now I think I was all wrong. Iloveeee blogging, but I could totally do without dealing with the confusing internet complications that come with running a website. The idea that maybe I’ll go into web design and development? Forget that! Way, way too stressful for me. One week of complications from my own website, and I am ready to throw my computer out the window. I am totally exaggerating, but seriously. Technology is confusing.

Now that the rant is over, let’s make talk about something more cheery! 

On a happier note, I am going out of town in less than a week … back to Colorado!! I am so stoked! I’ll be there for a little over a week, and it will be very relaxing and much needed. My blog won’t be abandoned either, as I already have a few recipes saved up to post while I am gone.

So this roast… I make this quite often for lunches throughout the week. Everyone loves deli meat, right? Thinly sliced roast beef is incredibly easy to make at home, and this way you know that all of the ingredients are clean and allergy friendly. I like to keep the seasoning simple, with garlic, paprika, salt and pepper. Once you get to making roast beef often though, you can change up the seasonings or herbs to fit your taste.

The thinly sliced roast beef tastes great on a salad, lettuce wrap or gluten free sandwich for a quick, easy lunch. It also makes an amazing dinner when served warm with fresh roasted vegetables!

SAVE PRINT

THINLY SLICED ROAST BEEF

Author: Hold the Grain

Prep time:  10 mins

Cook time:  50 mins

Total time:  1 hour

Serves: 12 servings

 

INGREDIENTS

• 3-4 Pound Round Eye Roast (or similar beef roast)
• 1 Tablespoon garlic Powder
• 1 Tablespoon paprika (remove for AIP)
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 450 degrees. Rub the beef roast with garlic, paprika and a generous amount of salt and pepper.
2. Place the roast in a glass baking dish and bake for 20 minutes.
3. After 20 minutes, reduce the heat to 325 degrees. Bake for an additional 30-40 minutes. Time will vary depending on size and how well done you prefer your roast.
4. Remove the roast from the oven and let it rest 10 minutes.
5. Slice and enjoy as is, or follow the next steps for thin sliced deli meat.
6. Let the roast cool, then wrap in plastic wrap and transfer to a container with a lid. Refrigerate for a few hours or overnight (preferred).
7. Slice the cooled roast thinly with a sharp knife. A meat slicer would work great too.
8. Enjoy!

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.