How to make Homemade Roast Beef | LOW CARB

I am a few days from 26 weeks pregnant and all I have been craving lately is some lunch meat. I've been dreaming of it. A juicy roast beef sandwich in particular with white American cheese (don't ask me why but it has to be white not yellow LOL), lettuce, tomato and plenty of mayo. Holy... my mouth is watering! They say woman who are pregnant should avoid lunch meat due to the possibility of listeria poisoning. Now, I know a lot of pregnant woman eat lunch meat and are totally fine but this is just one of those things I don't want to mess with. Until today when I make my own homemade roast beef!
There are 2 ways to approach cooking your own roast beef. 1. high heat and quicker cooking time or 2. low and slow.
This recipe is going to be for the low and slow version. I want my roast beef to not have the crust that you would get from cooking it at a higher temperature for less time because I'm going to be making sandwiches or wraps and don't need the crust. Both versions will be on my blog eventually but for today we have the low and slow version. Let's begin!

Homemade Roast Beef
1 top round Beef Roast 2- 2 1/2 lbs (in the video mine is 2.37lb)
1 1/4 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme

Preheat the oven to 225 degrees F.
Rinse and pat the roast dry.
Mix together all the spices. Rub the spices all over the roast. Press the slices into the meat as best as you can.
Place in a roasting pan (or on a foil lined baking sheet) in the oven until the center has reached your desired doneness (see the temperature guide below).
I cooked mine until 135 degrees. This took 2 1/2 hours.
Use a meat thermometer or digital meat probe to determine the temperature.
Once the beef is done cooking allow it to rest for 20 minutes. After that you can slice it and eat it warm or you can follow what I did in the video above- Allow the beef to cool then wrap in parchment paper and plastic wrap and refrigerate overnight.
The next day slice against the grain as thin as possible using a sharp cerated knife or a meat slicer.
Store in the fridge for up to 5 days - if it lasts that long! Enjoy!

Temperature Guide:
120 degrees Rare
126 degrees Medium Rare
134 degrees Medium
150 degrees Medium Well
160 degrees Well Done

*Ways to use this roast beef*
-Sandwiches
-Wraps
-Lettuce Cups
-Make a Steak Salad (romaine, gorgonzola, roast beef and balsamic dressing)
-Serve Warm with Gravy
-Make Roll-Ups with Cheese and Mayo


Roasting Pan I used in this video

iGrill I used in this video

Cabelas Meat Slicer used in the video