By Victoria Hart Glavin of Tiny New York Kitchen
For making roast beef to be served cold in sandwiches, make sure to choose a lean cut, such as top loin.
3 Large Garlic Cloves (Grated)
1 Tablespoon Kosher Salt
2 Teaspoons Freshly Ground Pepper
1 Tablespoon Rosemary
2 1/2 Pounds Boneless Beef Top Loin Roast (Leave Fat On Top)
1/3 Cup Olive Oil
In small-size bowl combine olive oil, garlic, kosher salt, pepper, and rosemary. Pour olive oil mixture all over roast. Very loosely cover with plastic wrap and place in refrigerator 4 hours or overnight.
Remove from refrigerator and let stand at room temperature for 1 hour.
Preheat oven to 325 degrees. Cover rimmed baking sheet with parchment paper and then place wire rack on top of baking sheet. Transfer roast to wire rack.
Place in oven and roast for 80 minutes, until thermometer inserted into roast’s center reads 125 to 130 degrees for medium-rare. Remove from oven and transfer to cutting board. Let cool completely before carving. Trim off fat cap.
You may make this roast beef up to 3 days ahead. Make sure to cool completely before refrigerating.
Makes 8 hearty sandwiches.
Prep Time: 20 Minutes
Cook Time: 80 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”