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I used to roast off two a week for cold sandwiches and French dips on my food truck. Roasted whole straight out of the bag, salt, pepper, granulated onion and garlic, lots of it. I roasted at 350 and pulled at 110, let it cool then refrigerate overnight. Quarter and trim, slice thin against the grain. Reply Like.
1843 posts · Joined 2003. #2 · Apr 8, 2017. Honestly the inside round is probably your best bet for roast beef sandwiches. The waste is a bummer (I assume you are talking about the "shredded" bits that accumulate on the slicer?) but you've found what is probably the best price/flavor cut for what you are doing.
Deli turkey breast, same deal. But a lean DIY roast beef, done to pink? Even with a deli slicer it's going to be dry/require lots of chewing. I'd go with a cut with a little better marbling - rump. By the time you roast it to a pink interior a good amount of the fat will be rendered and it should be relatively lean. There is no free lunch.
Don't forget to buy a thermometer to test the inner tempurature. 120-140 F is ideal for a roast at medium-rare to medium . Final piece of advice is to always allow your roast to rest for a least 10 minutes. The roast will continue to cook outside the oven as well as relax and release juices providing a more tender cut.
An easy way to get rid og grease/tallow, cook the ground beef with a lid on the pan. Pour the liquid off into a bowl, and place into the fridge, The liquid fat floats to the top and hardens, easily removed. Save for frying potatoes. The broth underneath the hardened fat is full of collagen, and flavor.
Forget the roast beef-bland bland bland. The brand I always look for, and usually have to drive to Manhattan to find, is Schaller and Weber. The Black Forest has a clear, cured ham flavor and they have two other types of ham that are out of this world-Westphalian and Nusschinken ( a little smoked ham football) that tastes kind of like smoked ...
If you cook it in a regular oven you will need to let the meat rest for at least 1/2 hour, other wise it will lose all it juices at the carving station. However you cook your roast, the goal is the avoid reheats. Reheats are only good for people who like well-done beef. For turkeys buy large breasts off the bone.
2618 posts · Joined 2008. #4 ·Mar 29, 2019. Round steak/roasts would be leanest. No tendons is pretty hard to not have unless you buy a roast and separate the muscle groups in it. I use rump roast for beef jerky due to low fat and fewer tendons to trim out.
For example, Filet mignon is very tender and sliced very thickly. Prime rib which is also very tender is usually served in about 1in slices. But roast beef made from top round is usually sliced very thin because it is not as tender. Last night we made a boneless leg of lamb and served it in 1/2inch carvings.
For roast beef (for sandwiches and the like)top round is what works best.There is more fat and marbling in the bottom round so this is a good canidate for braising and or stewing,however the top round is very lean and with out the interior marbling to allow it to braise well.so dry heat,nicely seasoned top round "sliced very thin" works well.