Let’s see here…homemade, grass fed roast beef for $7.00 per pound or slices of meat particles stuck together with goodness-knows-what for $13.00 per pound? Call me crazy, but I’ll take the grass fed beef any day, it takes me less time to prep my roast beef recipe and stick it in the oven than to stand there hoping someone behind the deli counter will notice me and take my order. And how on earth is that stuff worth $13.00 per pound? I can buy some nice grass fed cuts of steak for that piece!
Ok, rant over. But I never realized how easy this was until Adam started buying lunch meat to take to work and, as usual, I started thinking “how hard can that be, really?” Plus I’m always looking for ways to use the cheaper, tougher cuts. The trick is to cook it at a high temperature initially to seal in the moisture, then at a lower temperature to get it nice and tender.
I trim off the silver skin (looks exactly like it sounds, the silvery membrane around the muscle) and then pat it down with my favorite spice blend. I lean towards jerks and cajun seasons that won’t burn at high temperatures. The stick it in the oven and that’s about it!
This recipe is gluten free, sugar free, grain free, and suitable for a Whole30
Roast Beef Recipe
1 round roast (eye of round or chuck works great)
Preheat oven to 500 degrees F
Trim the silver skin from the roast. Pat dry with paper towels then pat on spice rub. The spices should completely cover the roast. Place on a rack over a baking pan then put in the middle of the 500 degree oven. Roast for 20 minutes then reduce temperature to 350 for 10 more minutes. If you’d prefer well-done, extend the time at 350 to 20 minutes.