Too hot for a roast? Here's a summer solution! Cook smaller roasts, cool and slice very thin for luncheon meat. The great news is that the meat can be roasted three days ahead of time and will be delicious served cold. Be sure to pour the meat juices over the roast beef slices to help keep the meat tender and moist.
Farmer Carole and Olivia show Adam Sexton of WMUR TV how it's done on Cook's Corner.
Let the meat stand at room temperature for 30 to 60 minutes before cooking
Heat oven to 375 degrees.
Mix the garlic, salt, pepper, paprika and turmeric
Cut the roast in half or if a larger roast into about 1 lb sections.
Roll the roasts in olive oil and sear in a hot skillet.
Coat the meat with mixed spices (see above)
Place the meat in a deep pan lined with parchment paper
Insert a meat thermometer into the center of the largest section
Place in a pre-heated oven and cook for about 40 minutes until the meat is 135*F. (The roast temp will continue to rise even after it is removed from the oven)
Let the roast rest for 10-15 minutes after it is removed from the oven.
Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold).
Carve very thin - AGAINST the grain of the beef - for roast beef sandwiches and to serve cold or hot
Pour the meat juice over the sliced beef to keep it tender and moist
The meat can be roasted three days ahead; cool completely before refrigerating
