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What's the best cut of beef for roast?

mucho gordo Feb 8, 2013 01:48 PM

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

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  1. DoobieWah RE: mucho gordo Feb 8, 2013 02:31 PM

    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
      mucho gordo RE: DoobieWah Feb 8, 2013 02:36 PM

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

      1. re: DoobieWah
        mucho gordo RE: DoobieWah Feb 8, 2013 02:43 PM

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

        1. re: mucho gordo
          DoobieWah RE: mucho gordo Feb 8, 2013 03:07 PM

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

          Very much like deli roast beef.

          1. re: DoobieWah
            mucho gordo RE: DoobieWah Feb 8, 2013 03:23 PM

            Perfect. Will try for sure.

            1. re: mucho gordo
              fourunder RE: mucho gordo Feb 9, 2013 01:14 PM

              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:

              Eye Round
              Bottom Round
              Top Round
              Bottom Sirloin
              Top Sirloin

              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.....


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

      2. t
        treb RE: mucho gordo Feb 9, 2013 04:38 PM

        They are top sirloin cut.

        2 Replies
        1. re: treb
          fourunder RE: treb Feb 9, 2013 05:33 PM

          ...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.


          1. re: treb
            greygarious RE: treb Feb 9, 2013 07:09 PM

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

          2. RetiredChef RE: mucho gordo Feb 10, 2013 09:56 AM

            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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