Slow-Roasted Beef for Sandwiches

Gluten Free
Dairy Free
Very Healthy
Health score
77%
Slow-Roasted Beef for Sandwiches
1180 min.
1
2356kcal

Suggestions


Craving the perfect, melt-in-your-mouth beef for amazing sandwiches? Look no further! This slow-roasted eye of round recipe delivers incredibly tender and flavorful beef, perfect for piled-high creations. The secret? A low and slow cooking method that ensures maximum tenderness and a beautiful, even cook throughout. Plus, the simple seasoning of garlic salt and fresh pepper really lets the beef's natural flavor shine.

We're talking about a nearly 20-hour overnight seasoning to really infuse the beef with savory goodness. Imagine that first bite: juicy, perfectly seasoned, and unbelievably tender. This isn't your everyday roast beef; it's a culinary experience that will leave you wanting more. And because it's slow-roasted, it's surprisingly hands-off, letting you tackle other tasks while your oven works its magic.

Whether you're preparing lunch for one or planning a delectable dinner, this recipe is ideal. Get ready to impress yourself (and anyone lucky enough to share!) with sandwich-worthy beef that's so good, you'll be making it again and again. It's a comforting, satisfying, and incredibly delicious option that's surprisingly healthy. So, grab a roast and get ready to create sandwich perfection!

Ingredients

  • 3.5 pound beef eye of round roast 
  • tablespoon canola oil 
  • teaspoons garlic salt 
  • teaspoons ground pepper fresh black

Equipment

  • frying pan
  • paper towels
  • oven
  • plastic wrap
  • roasting pan
  • kitchen thermometer

Directions

  1. Season all sides of beef roast evenly with garlic salt; wrap in plastic wrap and refrigerate 18 to 24 hours.
  2. Place rack in middle position of oven and preheat to 225 degrees F (110 degrees C).
  3. Pat roast dry with paper towel and rub with 2 teaspoons canola oil; season with black pepper.
  4. Heat 1 tablespoon canola oil in a large skillet over medium-high heat until small wisps of smoke rise from the oil. Brown the roast completely, 3 to 4 minutes per side.
  5. Transfer roast to a rack set into a roasting pan.
  6. Bake in the preheated oven until a meat probe thermometer or instant-read meat thermometer inserted into the center reads 115 degrees F (46 degrees C) for medium-rare, 1 1/4 to 1 3/4 hours.
  7. Turn oven off and leave roast in oven without opening door until meat probe thermometer reads 130 degrees F (54 degrees C) for medium-rare, 30 to 50 more minutes.
  8. Let rest 15 minutes before slicing thin.

Nutrition Facts

Calories2356kcal
Protein62.54%
Fat37%
Carbs0.46%

Properties

Glycemic Index
32
Glycemic Load
0.49
Inflammation Score
-9
Nutrition Score
63.220434704553%

Nutrients percent of daily need

Calories:2356.4kcal
117.82%
Fat:92.87g
142.88%
Saturated Fat:28.06g
175.37%
Carbohydrates:2.56g
0.85%
Net Carbohydrates:1.55g
0.56%
Sugar:0.03g
0.03%
Cholesterol:984.3mg
328.1%
Sodium:5540.8mg
240.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:353.17g
706.35%
Selenium:439.97µg
628.52%
Vitamin B3:107.32mg
536.59%
Vitamin B6:10.38mg
518.92%
Vitamin B12:29.37µg
489.5%
Zinc:66.1mg
440.68%
Phosphorus:3419.6mg
341.96%
Iron:33.13mg
184.07%
Potassium:5467.75mg
156.22%
Vitamin B2:2.55mg
149.84%
Vitamin B1:1.48mg
98.72%
Magnesium:387.98mg
96.99%
Copper:1.61mg
80.63%
Vitamin B5:6.98mg
69.78%
Folate:207.06µg
51.77%
Vitamin E:7.25mg
48.36%
Manganese:0.74mg
37.22%
Vitamin K:35.58µg
33.89%
Calcium:322.24mg
32.22%
Fiber:1.01g
4.05%
Source:Allrecipes