Deli style roast beef, How you do it.

alaskanassasin

 Hey guys,

  Just like the title says, looking for set up, rub, technique, temps. I am planning on using a rump roast, I don't have a meat slicer but I did get a Shun carving set for Christmas so I think I can pull it off. Thanks

alaskanassasin

@Froman follow up post looks like what I am after.

https://eggheadforum.com/discussion/1206864/deli-style-roast-beef

WeberWho

I'm going to be following this thread. It's been stuck in my head after @Sea2Ski mentioned it in the toy slicer thread. Goal for the week. 

alaskanassasin

Yep @Sea2Ski made it sound to darn easy.

Wolfpack

One comment outside the cook itself- put the roast in the fridge to cool before carving. You will get much better slices that hold together like your deli counter expectations.

Sea2Ski

It is easy.  It is THAT easy.  And @Wolfpack has it right. The key is let it cool all the way down before slicing.

fishlessman

this was bottom, top, and i think the eye cooked in one roast 275 direct raised over half a load of lump.

WeberWho

I picked up a couple eye of round roasts. I'm thinking I might go sous vide with it. 

nolaegghead

Put the roast in your oven at 200F until it's around 125-130F.  Let cool overnight in fridge, carve/slice.  If you feel confident you can ride that low in the egg, go for it. 

If you cook hot, like 300F, you might have a nice center but lots of grey.  Probably will taste fine but that looks very unappetizing (to me, at least).

alaskanassasin

I ended up with spog rub, cooked in the egg @200 until 130, its in the fridge now.