Deli style roast beef, How you do it.

alaskanassasin · February 2021

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 · February 2021

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

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

WeberWho · February 2021

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 · February 2021

Yep @Sea2Ski made it sound to darn easy.

Wolfpack · February 2021

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 · February 2021

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

Image: https://us.v-cdn.net/5017260/uploads/editor/9h/bqb98egz8bie.jpeg

fishlessman · March 2021

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

WeberWho · March 2021

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

nolaegghead · March 2021

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 · March 2021

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

Deli style roast beef, How you do it.

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