oven-baked roast beef and sandwich

2020-03-12

When the local grocery store Peppers has top-round on sale, I may buy a London broil for a nice thick steak and a few large top-round roasts for roast beef or home-made ground beef.

This was a 3 lbs. roast that looked really nice. Since Marielos doesn't really care for red meat, I turned it into roast beef sandwich meat.

This is not my preferred cooking method for small roasts. The main disadvantage of this method is that it takes so much longer than stovetop roast beef.

INGREDIENTS

This is what you need for 6+ servings:

3+ lb. lean top round roast

per sandwich:

hoagie bread
sliced cheese of your choice
1 large beefsteak tomato, sliced
S&P, spices of your choice

optional:

mayo
jam
lettuce ...

Pic1: roast beef sandwich

Directions

2020-03-12

Pic2-4: roast beef

Preheat the oven at 400 ºF.
Rub the roast with seasoned oil mix.
Bake for 15 minutes at 400 ºF. to sear the outside of the roast.
Reduce oven temperature to 200 ºF. and open the door for a minute or so to let the heat escape.
Bake for 10-15 min. / lb. at 200 ºF.
Switch off the oven. Leave the roast for another 10-15 minutes.
Remove and rest for 10 minutes. (Pic2)
Alternatively, place in freezer for 30-60 minutes to cool down quickly. (Pic3)
Cut the roast in thin even slices. (Pic4)
Having the meat semi-frozen makes this a lot easier.

Pic5-7: bread, mayo, tomato, roast beef, S&P

Preparing the sandwich:

Cut and toast the bread.
Cut a thick slice from the tomato. Add salt.
Spread mayo on one half of the bread, jam on the other.
Place tomato on one side, sliced roast beef on the other.
Close the bread.
Serve and enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org