Pasture-Raised Farm:

Cold Cut Roast Beef

July 15, 2022 • 0 comments

Cold Cut Roast Beef
This is a great replacement for lunch meat and very easy to make! Just prepare the roast, bake, refrigerate, and slice.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (1) Beef Eye of Round Roast
  • (1 tsp.) Salt
  • (1/4 tsp.) Black Pepper
  • (1/2 tsp.) Paprika
  • (1/2 tsp.) Rosemary
  • (2 Tbsp.) Dijon Mustard
  • (1 tsp.) Minced Garlic
  • (1 Tbsp.) Red Wine Vinegar


This recipe is for a 1.5 pound roast. You will need to adjust the amount of seasonings depending on how big your roast is.

Set the roast out of the refrigerator a couple of hours before cooking so that it is not cold when you are ready to bake it. 

Set oven temperature for 400 degrees.

Start by mixing all dry seasonings together. If you don't have fresh or minced garlic, you can add garlic or onion powder to this dry seasoning mix. 

Mix dijon mustard and minced garlic in a separate small bowl. 

Rinse and pat the roast dry with a paper towel. Then brush all sides of the roast with the mustard and garlic mixture. Sprinkle the dry seasoning mix over the roast. The mustard mixture will help it to stick to all sides of the roast. 

Place the roast on an elevated rack over the baking pan and place in the oven for 10 minutes. Flip the roast and bake for 10 more minutes.

Remove the elevated rack and set the roast down into the baking pan. Pour about 1 Tbsp. of red wine vinegar over the roast. Then reduce the oven temperature to 325 degrees and bake for 1 hour. (Roast will need to bake roughly 1 hour for each pound of meat. The internal temperature should be 130 - 135 degrees.)

When the roast is finished cooking, remove it from the oven and tent it with aluminum foil for 15-20 minutes. You can eat it hot or refrigerate and slice it to use for sandwiches. It will be easier to make thin slices once the roast is cold.


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