I’ve finally cracked the code on homemade, nutrient dense, real food lunch meat!
Sometimes we just need to be able to pack a cold lunch that actually fills us up and is made with real, nutrient dense food I trust.
Full disclosure - I measured seasonings with my heart, but these are approximate measurements. Feel free to adjust the measurements to your liking!
Ingredients
4 Tbsp olive oil
2 Tbsp Marisal sea salt
1/2 Tbsp Rosemary
1/2 Tbsp Thyme
2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
Instructions
1. Dry brine
Start with a fully thawed roast. Pat dry with paper towels. Mix the olive oil and spices then fully coat the roast on all sides. Refrigerate at least 8 hours, preferably uncovered in the fridge. I let this sit in the fridge for around 24 hours to make sure it fully absorbed the salt and flavors.
2. Roast low and slow
Bring roast to room temperature (30–45 minutes) while oven preheats to 275 degrees.
Roast until internal temperature reaches:
125–130°F for deli-style roast beef
135°F if you prefer less pink
I accidently overcooked and it reached around 160, but it’s still great! Remove immediately and tent loosely.
3. Rest, then chill
Rest 30 minutes, then wrap in a layer of parchment then wrap in aluminum foil (or store in a container with a lid.
Refrigerate fully before slicing. I waited around 8 hours. This makes slicing it super thin much easier.
4. Slice thin
Slice against the grain, as thin as you can. Store what you’ll use within a few days in the fridge, freeze the rest in a tightly sealed container or plastic bag.
How to Use It All Week
Classic roast beef sandwiches
Roll-ups with cheese
Wraps for school lunches
Protein added to salads
Roast beef + cheese slices and crackers for snacks