The main difference between deli roast beef and regular roast beef is that deli roast beef is thinly sliced and usually put on a sandwich, while regular roast beef is thickly cut and served hot on a plate. The good thing about deli roast beef is that it’s usually served cold or quickly warmed up, so you don’t have to worry about cooking it too much. Also, given that it’s thinly sliced, it’s more tolerable to tougher and cheaper cuts of meat. In fact, a good deli roast beef should be lean but still tender. In this case, we can make a cheaper cut of meat taste like a more expensive one.
Roast beef is my protein of choice at sandwich shops, over turkey or ham, because the flavors are just stronger. I notice that when I go to the grocery store to buy roast beef to make my own sandwich, they add caramel color, sodium phosphate, and other artificial ingredients. To feel better about my health, I now make my own roast beef for my sandwich. I can add a lot of meat and still save money. Yay for home cooking!.
There are basically two main points to making a tender roast beef from a cheap cut of meat. First, it’s gotta be slow roasted to slightly above rare. Any higher will start to cause the meat to toughen. Second, you need to slice as thin as possible across the grain. This is another good reason to own a food slicer.
So now we need to prepare our roast. Pull the roast out of the refrigerator pat dry the roast with a paper towel. Rub generously with olive oil. Next, sprinkle on the dry ingredients and gently massage the spices into the meat. Pro Tip: It’s easier to pre-mix the spice rub first before adding to the meat.
It should take about 30 to 60 minutes for the roast to reach room temperature. Leave it on the counter for that long. While you are waiting, preheat the oven to a gentle 200°F.
Many recipes say to sear the meat in a 500°F oven or a skillet before or after roasting, but we’re only going to slow roast this dish. Simply put, sear the meat will result in a crust that I don’t like on my roast beef sandwich, so I decide not to do it.
Very important is to invest in a good meat thermometer. A popular instant-read thermometer is ThermoPro TP03 and their highly rated leave-in thermometer is the ThermoPro TP-16. I personally do not prefer the instant-read thermometer for this recipe. It’s a lot easier to just use a meat thermometer and leave it in the meat while roasting. It could take anywhere from 3 to 4 hours, depending on how big and thick your roast is. When the roast reaches 130°F, take it out of the oven, cover it with foil, and let it rest for at least 30 minutes. Then you can carve it. In a way, you can let it rest and chill in the fridge overnight before carving it, since this is deli-style roast beef for a sandwich.
Roast beef is a classic centerpiece for holiday dinners and special occasion meals Its savory, beefy flavor and tender texture make it a crowd-pleaser hot out of the oven But what about enjoying those leftovers cold the next day? Can you safely eat roast beef cold?
The short answer is yes. However, proper handling is key to prevent foodborne illness. Read on for a complete guide to safely savoring every last morsel of your leftover roast beef.
Overview of Roast Beef
First, let’s cover the basics. Roast beef is made from top round, bottom round, or sirloin beef roasts seasoned with herbs and roasted in the oven It can be cooked to various doneness levels, but is often prepared medium rare to medium for optimal juiciness
When roasted using dry heat, the meat browns on the outside while the inside cooks gently and remains pink and juicy. The resulting roast beef is firm yet tender and full of rich, beefy flavor.
Is Cold Roast Beef Safe to Eat?
Yes, you can safely eat roast beef cold if it has been handled properly. Here are some key safety tips:
- Cook beef to the recommended safe minimum internal temperature. For medium rare, cook to 145°F.
- Refrigerate leftovers within 2 hours of cooking. Store in shallow containers for rapid cooling.
- Keep refrigerated at 40°F or colder and eat within 3-4 days.
- Reheat leftovers to 165°F until hot and steaming before eating again.
- Discard roast beef if it has an off smell, flavor, or appearance.
As long as basic food safety guidelines are followed, leftover roast beef poses no increased safety risk when eaten cold compared to hot.
Does Coldness Impact Roast Beef Safety?
Temperature does not inherently affect the safety of already-cooked roast beef. Refrigeration is important to slow bacterial growth and keep it fresh.
However, room temperature does enable faster bacterial growth. Cooked roast beef should not sit out for more than 2 hours before refrigerating.
Eating refrigerated, ready-to-eat foods like cooked roast beef cold does not make them more hazardous. Proper handling is more important for safety.
What About Deli Roast Beef?
Pre-sliced deli roast beef has additional considerations. Opt for brands without added nitrates or phosphates, which can form cancer-causing compounds.
Check the sell-by date and choose packages without rips, leaks, or sliminess. Refrigerate unopened deli meat for up to 2 weeks past the sell-by date.
Once opened, use within 3-5 days. Discard sooner if the meat becomes slimy or smells unpleasant. Enjoy cold on sandwiches or fold into casseroles after cooking.
Health Benefits of Cold Roast Beef
In addition to safety, cold roast beef offers health benefits:
- High in protein for satiety, muscle repair, and strength.
- Contains iron, zinc, potassium, phosphorus, and B vitamins.
- Lower in fat than other beef cuts like ribeye or ground beef.
- Fewer calories than beef at around 150 per 3 oz. serving.
- Low carbohydrate content suits low-carb, keto, or diabetic diets.
Enjoy cold roast beef in moderation alongside varied whole foods for a nutritious diet.
Tips for Storing Leftover Roast Beef
Follow these tips for keeping leftover roast beef fresh:
- Let roast rest 15 minutes before carving to prevent juices from escaping.
- Slice the entire roast within 2 hours after cooking.
- Store slices in a shallow airtight container to chill quickly.
- Pour any collected juices over the beef to keep it moist.
- Refrigerate within 2 hours of cooking, using leftovers within 3-4 days.
- For longer storage, wrap tightly in freezer bags or paper and freeze.
With proper refrigeration, leftover roast beef stays fresh for quick sandwiches or to reheat later.
How to Reheat Roast Beef Safely
Leftover roast beef requires gentle reheating to stay moist and tender. Here are some safe methods:
- Oven: Preheat to 300°F. Wrap beef loosely in foil and heat 15-20 minutes until warm throughout.
- Microwave: Heat slices on a microwave-safe plate for 30 seconds to 1 minute until warmed through.
- Stovetop: Place beef in a skillet with broth or au jus. Heat over medium-low, turning meat occasionally for even warming.
- Slow cooker: Add slices and a bit of broth to a slow cooker. Cook on low 2-3 hours to gently warm beef.
Reheat roast beef to at least 165°F and use immediately rather than reheating again. Gravy, broth, or au jus help keep it moist.
Serving Ideas for Cold Roast Beef
Beyond hot sandwiches, get creative with cold roast beef in recipes like:
- Roast beef salad with blue cheese, tomato, and balsamic vinaigrette
- Roast beef roll-ups with sliced cheese, lettuce, and tangy mustard
- Hearty roast beef and vegetable soup with tender chunks of leftover meat
- Savory roast beef hash with potatoes, peppers, onions, and seasonings
- Roast beef quesadillas with melted pepper jack cheese and caramelized onions
- Roast beef casserole with mushrooms, tomatoes, and cheese baked over egg noodles
With an array of possibilities, you can enjoy roast beef cold in appetizing new ways.
FAQs About Eating Roast Beef Cold
Is cold roast beef less nutritious than hot?
No. The nutrient content of cooked roast beef remains the same hot or cold. Refrigeration helps retain nutrients like B vitamins and iron.
Can you freeze leftover roast beef?
Yes. Slice beef, pack into airtight containers with broth, and freeze up to 3 months. Thaw in the refrigerator before using.
How long does cooked roast beef last in the fridge?
Cooked roast beef stays fresh in the fridge 3-4 days. Deli-sliced roast beef lasts 3-5 days after opening. Discard sooner if it develops an off odor, flavor, or slimy texture.
Should you reheat roast beef after refrigerating?
Yes, it’s best to reheat refrigerated cooked roast beef to 165°F for food safety before consuming. This kills any bacteria that may have multiplied during storage.
The Takeaway on Enjoying Roast Beef Cold
When handled safely, leftover roast beef makes delicious cold sandwiches, salads, and more. Be sure to carve and refrigerate it soon after cooking and reheat fully before serving again. With proper storage and handling, savoring roast beef cold can be perfectly safe and satisfying.
