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What's the best cut of beef for roast?

We would like to duplicate the rare roast beef you find in deli's. Do they use a rump?

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    1. Eye of Round.

      Preheat oven to 500'.
      Season roast with salt and pepper.
      Roast for 7 minutes per pound uncovered, and then turn the oven off, but leave the roast in and DO NOT OPEN THE OVEN DOOR for two hours.

      Slice thin and enjoy.

      Did this just a couple of weeks ago.

      5 Replies
      1. re: DoobieWah

        Thanks, DoobieWah. That sounds perfect. Will try this weekend.

        1. re: DoobieWah

          Forgot to ask if that cooking time will result in a rare roast.

          1. re: mucho gordo

            Mine was 2.5 to 3 lbs I think and was perfectly rare in the middle.

            Very much like deli roast beef.

              1. re: mucho gordo

                Depending on the delicatessen, and regional area you reside, the Roast Beef you see in the cases can be made from, but not limited to:

                Rump
                Eye Round
                Bottom Round
                Top Round
                Bottom Sirloin
                Top Sirloin
                Knuckle
                Shoulder

                Not speaking for an in house deli made roast beef, but any commercially made from purveyors such as Boar's Head, Thumann's, or Dietz & Watson......what they all have in common is roasting low and slow below 200* to achieve the Rare, cooked through beef you see at the markets.

                They do this because low and slow roasting mimics the dry aging process which concentrates the beef flavor, naturally uses enzymes during roasting to break down the meat and make it naturally tender ...and finally, to have the highest yield for for a finished result..

                Personally, I'm not a fan of Eye Round, but the America's Test Kitchen Method is very popular with many on this site. Unless you have sharp knives or a mechanical/electric slicer, I don't think Eye Round can be sliced thin enough to be enjoyable on a sandwich.

                I like Top Butt Sirloin and Shoulder Clod/Cross Rib Roast for tender and flavorful deli-style roast beef... You can see how I recently cooked the Cross Rib to Medium-Rare temperature in pictures in the following thread.....

                http://chowhound.chow.com/topics/880991

                Regardless of which beef cut you ultimately decide on....I recommend the low and slow approach.

          1. re: treb

            ...but not always....and sometimes never ...If you go to the Dietz and Watson site, you will see they do not even offer Sirloin Roast Beef...and they sell a lot of deli cuts under their label and as Proprietary Labels like Black Bear for Shoprite Supermarkets here in the Northeast.

            http://www.dietzandwatson.com/our-pro...

            1. re: treb

              Agreed. Trimmed and tied top sirloin is what I have always been told.

            2. The answer is there is no correct answer. Deli's usually offer several different choices of roast beef since we are all different and like different styles of meat. For example there was a deli that specialized in roasted in Rib-eye and it was sublime. Another one was famous for its roasted eye round and yet another place said their best was top round.

              The bottom line is you can make roast beef out of almost any cut of meat, you just have to know about the properties of that meat and cook it accordingly.

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