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simple roast beef recipe - not standing rib

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I love the very plain, tender and beefy italian roast beef we can get here in sandwiches in brooklyn, served warm with the juices or also cold. Roast been is a closed book to me, but I know they are roasting a cheaper cut than rib.

does anyone have a recipe for this type of roast beef?

thanks!

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  1. The trouble is, there are more recipes than you can count. Do a search for braised beef and pot roast

    Myself, I like chuck roast. In NYC, brisket is a particular favorite.Sear the meat first in a dutch oven. Then add water or beef broth about halfway up the meat. Then toss in chunks of onion (and carrots, if you like), plus your favorite flavorings, such as salt, pepper, tomato paste, sage. worcestershire sauce, garlic and whatever, I also like a bit of Chinese five-spice. Simmer on the range or the oven for 3 or 4 hours. Add liquid as needed. It's done when you can stick a fork in it and the meat doesn't lift up when you remove the fork. Note that the "steak" portion of the chuck is more tender, so test in several places.

    1 Reply
    1. re: mpalmer6c

      thanks for the recipes which sound really good - but I dont think they arre using chuck or brisket - the roast beef used for deli sandwiches I think comes from one of the thicker cuts.

    2. Eye Round! Bring to room temp, season with salt, pepper & italian seasoning. Roast for 20 minutes lb/at 375. Let rest for 15 to 20 minutes before you slice...I usually start off with one about 3 lbs and roast for 1 hr.

      2 Replies
      1. re: mom2

        that sounds like the ticket! What degree of rareness will that yield??

        1. re: jen kalb

          med rare! if you are using a meat therm, be aware that after you remove the roast from the oven, the temp will rise 5-10 degrees...

      2. Usually, food service roast beef is from a "steamship round", which is a composite of different cuts from the leg of a steer.

        Eye round is one muscle of that composite. It's a mid-priced cut, lean and it gets tough if cooked beyond medium rare. Cook's Illustrated affirmed that the best way to cook it is in a very slow oven: for more discussion, see this read:

        http://chowhound.chow.com/topics/562462

        1. CROSS RIB ROAST cut - 3 to 12 lbs. Medium Rare to Rare
          cut slits and insert garlic slices, salt and pepper
          Roast 20 minutes per pound at 350°F - let rest 10 to 15 minutes
          Slice across the grain. Serve warm or also, cold for sandwiches.
          This is my go-to recipe for my full beefy red meat cravings - it's not the buttery rib eye roast but for the money - it satisfies.
          It's on sale this week at my local grocer's for $2.99 lb. During the summer months, I can sometimes find it for $1.69 lb.