How do I turn a round roast into deli roast beef?

[Sam-TX]

Select Eye of Round was $4/lb, and I got two. One is on its way to being jerky, but the other I want to turn into deli meat.

How do I do this??

 

[DanHoo]

I did this a few weeks ago. it was AWESOME.

here's the money shot

Deli roast beef

Started here

tvwbb.com

 

[Phil S]

I do bottom round in a Souse Vide for 30 hours at 130. Heavily seasoned with SPG makes ti tender, juicy and delicious.

 

[Sam-TX]

I did this a few weeks ago. it was AWESOME.

here's the money shot

View attachment 90188

Deli roast beef

Started here

tvwbb.com

Wait that doens't even look like beef at all; it looks like turkey or ham or something!

You got a recipe?

 

[Sam-TX]

I do bottom round in a Souse Vide for 30 hours at 130. Heavily seasoned with SPG makes ti tender, juicy and delicious.

Unfortunately I don't have such a fancy sous-vide machine. That seems super easy though. Vacuum packed?

 

[DanHoo]

Wait that doens't even look like beef at all; it looks like turkey or ham or something!

You got a recipe?

Recipe is in the thread posted above.

I dip the thin slices of roast beef into boiling a jus. Then put it on the bun.

It was roasted to the medium side of med rare.

 

[Sam-TX]

I do bottom round in a Souse Vide for 30 hours at 130. Heavily seasoned with SPG makes ti tender, juicy and delicious.

I'm going to try this. I don't have a sous-vide, so I'm going to use my stovetop's smallest burner.

Hopefully the vacuum packaging plastic doesn't leech **** into the food.

 

[EricV.]

The biggest challenge that I see is that the meat is "select" grade, "you can't get blood from a turnip!"

 

[Dustin Dorsey]

I should smoke them to medium rare, cool them and then slice with a meat-slicer. Eye of round is super lean. It doesn't really mater what grade. It's only good sliced deli thin.

 

[Sam-TX]

I should smoke them to medium rare, cool them and then slice with a meat-slicer. Eye of round is super lean. It doesn't really mater what grade. It's only good sliced deli thin.

It makes very good jerky. Munching on it right now.... Mmmmm

 

[DuaneMac]

I do mine on the rotisserie. After chilling in the fridge overnight, it gets cut super thin with a slicer.

 

[DanHoo]

I do mine on the rotisserie. After chilling in the fridge overnight, it gets cut super thin with a slicer.

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Looks delicious.

What internal temp do you cook it to?

 

[DuaneMac]

Looks delicious.

What internal temp do you cook it to?

Around 125, usually only takes 45 minutes using the rotisserie. Then rest it on the counter for a while before putting into the fridge and slice the next day. After a few cold sandwiches, I make hot ones as you do using au jus for dipping.