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Deli Style Roast Beef

I want to make some homemade roast beef for sandwiches. It seems pretty easy. The recipe I was going to follow said to use eye round roast, season as desired (black pepper, salt, garlic powder and onion powder) and then cook at 500 for 20 minutes and then drop temp to 300 until I reach the desired internal temp. To make the recipe more egg compatible I was going to roast at 250 indirect until an internal temp of 115, and then raise the temp and sear all sides.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Does using a better cut of meat make any sense? Any recommendations or suggestions would be greatly appreciated.




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