Top Round Roast Beef

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A few years back a chef friend of mine told me how to cook the “perfect” top round roast beef to slice for sandwiches.  Today we had 22 people for lunch and roast beef sandwiches was on the menu along with birthday cake for our daughter for dessert.  This meat was perfectly cooked and everyone came back for seconds.

I have followed his advice to the letter and our beef always comes out perfect.

Preheat the oven to 500 degrees

Rinse the roast, rub it lightly with olive oil and season it heavily with salt, pepper, garlic powder, and rosemary.  Press the seasoning into the meat turning it so you can get underneath it and on the sides.

Put the roast in a roasting pan sitting on top of a wire rack so it’s not sitting on the bottom of the pan. Add approximately 2 cups of water, 2 beef bouillon cubes, sprinkle a little of all the seasonings above into the juice.

Place the roast in the 500 degree oven for 20 minutes exactly. 

After 20 minutes turn the heat down to 300 and cook for 10 minutes for a rare beef, 20 minutes for medium rare, and 30 for medium.

**Note:  You want it on the rare side for sandwiches because the hot au jus you will dip the meat in before making the sandwich will cook the thin slices to whatever temperature you want. I usually stick the meat thermometer in when I take it out to make sure it’s under 120 degrees as I want it more rare.**

Take it out and let it sit until you can handle it without it being too hot.  Slice it thin.  Store in a baggie in the fridge when cool until ready to use.

Drain the Au Jus from the roasting pan and store that also.

When ready to serve, heat the Au Jus up to almost boiling and dip the meat into it briefly for rare or longer for a more cooked lunch meat.  Serve on a roll and put a spoonful of the au jus on the roll for a scrumptious homemade deli lunch!!  We also eat the leftovers on a sandwich the next day cold.  YUM

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