Making Roast Beef From a Roast

Preparing a roast at home is not only a delicious and delightful culinary experience but also a cost-effective way to enjoy thin-sliced roast beef.

For beef roast I like to use something like a top round, bottom round, or even a chuck roast. These are typically more affordable than the pre-packaged deli meats and many times you can buy these in bulk or find them on sale by watching your local sales ads. Every time I go to the grocery store, I stop and check out the fresh meats. Honestly, I can’t remember the last time I paid full price for any cut of meat (beef, pork, chicken or seafood). I like to do my shopping on Thursday mornings after I work out and before I have to start working my day job. There is almost always a variety of meats that have been reduced for quick sale and that is when I stock up. I vacuum seal the meat into the portion sizes that we need, label it and put it in the freezer. This week at Schnucks I picked up a family pack of chicken breasts, some pork steaks, and a Boston pork butt all reduced for quick sale. The roast we are cooking in this blog came from the beef we got at the butcher’s shop.

Seasoning your roast well and cooking it to perfection is the key. Once you have your roast thawed and ready, preheat your oven to around 350°F (175°C). If you are using a dry rub you want to make sure you pat the roast dry so the seasoning will stick better. We also like to Strawberry’s Grand Champion Shake-On Bar-B-Que seasoning or a dry rub that we mix ourselves. Other ways to prepare the roast include rubbing the roast with your favorite blend of spices, herbs, and perhaps a bit of olive oil. Common seasonings include garlic, rosemary, thyme, salt, and pepper. We use a cast iron skillet, but you can use a roasting pan also. Place it in the oven and cook it until it reaches your desired level of doneness – for us we usually like an internal temperature of 135°F (57°C) for medium-rare. I recommend using a thermometer with an external display since that greatly reduces the number of times you have to open the oven door (each time you open the oven door it affects the oven temperature and can affect how the roast cooks). Once you hit your desired temperature you are going to remove the roast and let it rest for at least 15 minutes. This ensures the juices redistribute evenly, making for a more flavorful and tender results.

After the roast has cooled, use your meat slicer to create thin, deli-style slices. This step is where significant savings come into play. Slicing the roast yourself not only ensures you get the perfect thickness but also stretches your dollar further. Homemade roast beef can be used in various meals such as sandwiches, salads, or as a protein addition to dinner plates. You can also vacuum pack some of the slices and freeze them until you are ready to use them. By investing a bit of time and effort, you can enjoy high-quality, delicious roast beef at a fraction of the cost of store-bought alternatives.

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