This recipe was inspired by my wife’s pregnancy cravings. She specifically really wanted deli meats, which are forbidden during pregnancy due to concerns over listeria – a bacteria that can be especially problematic for fetuses and babies.
This recipe is also super easy. It takes about 3 minutes of “prep time” to simply salt and pepper each side of the roast.
Use a chef’s knife (or similar) to slice as thin as desired. By cooking this at home using real ingredients, this recipe should be listeria-free (assuming you’re using proper kitchen hygiene at home).
Let rest in the refrigerator for at least 2 hours before slicing.
One added benefit – many deli meats include added nitrates. This recipe has no nitrates other than those naturally occurring in the ingredients.
Pro tip: swap in Lemon Pepper for the Black Pepper for some added zest.
Roast Beef
Equipment
- 1 Pan Rimmed to catch any juices
- 1 Cooling rack Placed on top of the Pan
Ingredients
- 2 lbs Beef Chuck or other roasting cut
- Salt to taste
- Black Pepper to taste (or Lemon Pepper – my preferred)
Instructions
- Preheat oven to 350 F
- Salt and Pepper both sides of the beef
- Bake until internal temp reaches 135 F, approximately 70 minutes for a 2 lbs roast