"I recently wanted to try to make my own Deli style medium rare roast beef for sandwiches and came up with this recipe. I saw some recipes that cooked the roast at a really high temperature and the beef looked grey around the outside - not what I was looking for. Low and slow creates a great, evenly cooked roast beef. The flavor is fantastic!
Take all of the spices and place them into a spice grinder. Grind until peppercorns are coarse and everything is blended well.
Rub spice with your hands all over the meat really well and place in a gallon ziplock bag. Pour the wet ingredients over the roast and put in the refrigerator for at least 24 hours- up to two days, turning a few times.
When you are ready to cook- take the meat out of the refrigerator and let it come to room temperature for about an hour.
Preheat oven to 275 degrees.
When meat is ready, remove from the ziplock and dry completely. Insert a leave-in thermometer into the middle of the meat and place on a baking rack on top of a sheet pan.
Bake at 275 until the thermometer reads 122 degrees for medium rare as the temperature will continue to rize to about 232 degrees when it is resting. Remove from oven and allow to cool. Place in the refrigerator until it is chilled.
Slice thinly with a very sharp knife or meat slicer and serve on fresh bread with a horseradish/mayo sauce.