Roast beef is so easy that I don't understand why people would want to buy from the deli section. I rubbed a lot of sea salt and pepper onto the roast then put it into a 500℉ over. I turned it down to 250℉ immediately after it went in. It took a couple three hours for the internal temperature to reach 135℉. Rest for 15 minutes and I had a very tender juicy medium rare roast.
Any leftover is great for sandwiches and what not. Cheaper and far better than anything in the refrigerated glass case.
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