Did you know that the carving station roast beef is called a “Steamship Round”? It is the whole Round (hindleg) of the cow with the Top Round, Bottom Round and Eye Round included. The heel and one of the leg bones are taken out, as is the Rump, so that it can sit upright on the carving table. They can weigh any where from 30-50 lbs. They are quite hard to carve, because now we have the grains from several muscles running different directions. A good Chef (or knifeman) can cut nice thin slices of beef, against the grain, starting at the top of the meat and working his way down.
Read more: http://askabutcher.proboards.com/thread/77/big-roast-beef#ixzz5fFZ5irGr
Roast Beef at home can be accomplished with a nice top round . The top round will bring about those roast beef carving station results you’re looking for. Roast Beef is a delicious main course either served with aus jus, a brown gravy or a horseradish cream.
Essential – Perfect Roast Beef
Not only is this Roast Beef perfect as a main course, but this is the roast beef for those thinly sliced sandwiches! This is the roast beef you get used for deli sandwiches.
Slather some mustard or another favorite sandwich topping on my homemade rolls for a delicious slider! https://the2spoons.com/my-best-dinner-rolls-yet/
Here’s the recipe! I think you will love it!
Essential – Perfect Roast Beef
Ingredients
- 1 Top round roast, 3 or 4 pounds
- 2 Tsp Salt
- 3/4 Tap Garlic powder
- 1 Tsp Minced garlic
- 1 Tsp Black pepper
- Fresh herbs, thyme, rosemary and parsley, chopped
- 4 Tbsp Olive oil
Instructions
- Combine all the ingredients and pour into a plastic zip lock bag. Add the top round roast and turn, coating on all sides. Place in the refrigerator and marinate 24 to 48 hours. This is a tough piece of meat so the marinating is essential.
- When ready to cook take the roast out of the refrigerator and bring to room temperature for about 2 hours.
- Preheat the oven to 325 degrees F. Remove the fresh herbs because they will burn while searing the roast. In a hot, heavy skillet, brown the meat on all sides. Place the roast on a roasting rack over a sheet pan and cook until the internal temperature reaches 125 for medium rare. A thermometer is essential because if you over cook this roast it will be tough. Remove the roast from the oven and let it rest for about 30 minutes. Thinly slice this roast against the grain. Serve with a brown gravy, with aus jus, or a horseradish sauce. Perfect for sandwiches too!
