Roast beef in the fridge makes the best sandwiches. It’s an easy deli counter pick-up, but did you know it takes just about an hour to make fabulous roast beef at home? Instead of the pricier rib roast cut (an uncut rib-eye steak), use the lean rump or eye-of-round roast. They have a rich beefy flavor, but they’re also tougher cuts, so overcooking means disaster. The key to tender success is a few minutes in a super hot oven and a sharp temperature drop for a nice rare to medium-rare finish.
You can season any way you like, including using a paste made with seasonings and mustard, but we keep it simple with a blend of kosher salt and coarsely ground black pepper (more pepper than salt). For maximum tenderness — critical when served in a sandwich with no knife and fork to assist — slice the beef as thinly as possible with a sharp kitchen knife or, better yet, the electric knife buried in your dining room sideboard waiting for November.
One-Hour Roast Beef
3-4 pounds eye-of-round or rump roast
Kosher salt and black pepper
Heat the oven to 500 F. Place the roast on a rack in a roasting pan. Season all sides of the roast with kosher salt and black pepper. Place the roast in the oven and cook for 15 minutes. Reduce the heat to 300 F and roast for an additional 45 minutes (for rare). The internal temperature should be 115-120 F.
Remove the roast from the oven, cover loosely with foil and let rest for 15 to 20 minutes before slicing extra thin with a sharp knife or an electric knife. Makes about 10 servings.