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Deli Roast Beef

4 to 6 lb. top round roast
garlic salt
coarse black pepper

I use a 4 to 6 lb. top round roast, but can use smaller one, but
it will have less rare meat. You may have trouble finding top round
roast (same as London broil), but roast is much thicker and makes
nice size slices for sandwiches. Ask the butcher for one if they
aren't in the meat counter. Bring the meat to room temperature,
season with garlic salt and coarse black pepper and put in a shallow
roaster pan with a rack to sit the meat on. Preheat oven to 500
degrees, cook roast 6 mins per lb for rare, 7 to 10 mins per lb.
for med/rare or med. Cut oven off, let roast sit in oven 1-1/2
hours before opening the door. If serving for dinner can reheat
roast at 350 degrees for 30 mins. Will have some drippings in
bottom of pan which you can add some water to and cook down for au
jus gravy.


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10 of 12 people found the following review helpful:
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Never fail rare roast beef, October 23, 2004 - 09:43 PM
Reviewer: Fran from Minneapolis,MN
This roast was excellent. So easy to prepare and roast. We love rare roast beef and you get it every time

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