Roast Beef For Cold Cuts Recipes

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

Steps:

• Prehat the oven to 500 degrees Line a sheet pan or roasting pan with foil Put a roasting rack in the pan so the foil is under the rack and set aside Quick rinse the roast and pat it completely dry Drizzle the meat with a little olive oil - enough to coat completely but no thickly Rub the oil on all sides Add the pepper, montreal steak seasong, garlic powder, onion powder, whatever you like Rub it onto the roast and rub it in as much as you can Don't miss the ends and underneath Sprinkle all sides with kosher salt Put the roast on the rack Put it into the 500 degree oven Roast at 500 degrees for 20 minutes only Drop the temperature to 300 degrees Cook at 300 degrees for another 30 minutes At 126 degrees with the meat thermomenter, it's medium rare Once out of the oven, it should have a nice brown crust Loosely tent a piece of foil over the meat and let it rest about 20 minutes Slice it across the grain Slice as thin as you can - inside should be a lovely rosy pink for medium rare