Greenland famous roast beef is a New England-style roast: beef seasoned simply, roasted until tender, then thinly sliced for sandwiches or a hearty dinner. This home version uses a hot start and a lower oven temperature to develop a browned outside while keeping the center juicy; it is inspired by the roast beef associated with Greenland, New Hampshire, not a claim to a restaurant’s exact recipe.
Ingredients
- 1 boneless beef top round roast, 3½ lb (1.6 kg), preferably evenly shaped
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (2 g) dried thyme
- 1 tbsp (15 ml) neutral oil, such as canola
- 1 cup (240 ml) low-sodium beef broth, for the roasting pan
- 1 tbsp (8 g) all-purpose flour, optional, for gravy
- 1 tbsp (14 g) unsalted butter, optional, for gravy
- ½ cup (120 ml) additional beef broth, optional, for gravy
Instructions
- Season the beef. Pat the roast dry with paper towels. In a small bowl, mix the salt, pepper, garlic powder and thyme. Rub the oil over the roast, then press the seasoning mixture onto all sides. For deeper seasoning, cover and refrigerate it for up to 24 hours; bring it out while the oven heats, but do not leave it at room temperature for more than 2 hours total.
- Heat the oven. Set a rack in the center and preheat the oven to 450°F (232°C). Place the roast fat-side up, if it has a fat cap, on a rack in a shallow roasting pan. Pour 1 cup (240 ml) broth into the bottom of the pan without pouring it over the meat.
- Brown, then roast gently. Roast at 450°F (232°C) for 15 minutes. Without opening the door for long, lower the temperature to 325°F (163°C) and continue roasting. Begin checking after 45 minutes at the lower temperature; a 3½-pound roast commonly takes about 65–75 minutes at this stage, but shape and oven differences matter more than the clock.
- Check for safe doneness. Insert an instant-read thermometer into the thickest part, away from fat or the pan. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For a more well-done roast, cook to a higher temperature, understanding that the meat will be firmer and less pink. If the roast has not reached at least 145°F (63°C), continue cooking and check every 8–10 minutes.
- Rest and slice. Transfer the roast to a cutting board, tent loosely with foil and rest for at least 15 minutes. The required 3-minute safety rest is included in this longer rest. Slice thinly across the grain; cutting against the visible muscle fibers makes top round easier to chew. Spoon over a little pan juice, if desired.
- Make optional gravy. While the beef rests, pour the pan juices into a heatproof measuring cup and skim off excess fat. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the pan juices and enough additional broth to make 1½ cups (360 ml) liquid. Simmer, whisking, for 3–5 minutes until lightly thickened. Taste before adding salt.
Tips
- Choose a roast suited to slicing. Top round is lean and economical, but it can dry out if cooked far beyond the desired doneness. Bottom round or eye of round also works; these lean cuts may need especially thin slices and plenty of pan juices.
- Use a thermometer, not a fixed roasting time. A roast’s thickness, starting temperature and oven accuracy all change how long it takes. Check in the center, and avoid touching bone or the roasting pan with the probe.
- Keep the seasoning flexible. Replace dried thyme with 1 tbsp (3 g) chopped fresh thyme, or use ½ tsp (1 g) dried rosemary. Fresh herbs give a brighter flavor; rosemary is more assertive, so use it sparingly.
- Slice only what you need. A whole roast holds moisture better than a pile of pre-sliced meat. Save the juices and use them to moisten sandwiches or leftovers.
Serving Suggestions
For a classic roast dinner, serve warm slices with mashed potatoes, roasted carrots or green beans, and gravy. For roast beef sandwiches, layer cold or gently warmed slices on a soft roll with horseradish sauce, sharp mustard, or a little gravy. A crisp pickle or simple green salad balances the richness. If serving the beef buffet-style, keep it hot rather than letting it sit at room temperature; discard food left out for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
Garlic-herb crust: Mix 2 minced garlic cloves (about 6 g) with 1 tbsp (3 g) chopped rosemary and 1 tbsp (3 g) chopped thyme, then rub over the oiled roast. Fresh garlic and herbs make the crust more aromatic and may brown quickly, so watch the high-temperature stage.
Sandwich-style seasoning: Add 1 tsp (2 g) onion powder and ½ tsp (1 g) paprika to the rub. For a pepper-forward version, increase black pepper to 1½ tsp (3 g). These are flavor variations, not a different cooking method.
Au jus instead of gravy: Strain the pan juices, skim the fat and serve them warm without flour or butter. Add a splash of broth if the juices are concentrated or salty.
Storage and Reheating
Refrigerate sliced or whole leftover beef in a covered, shallow container within 2 hours of cooking. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Freeze well-wrapped portions for about 2–3 months for best quality, then thaw in the refrigerator. Reheat only the amount you plan to eat with a splash of broth or pan juice, covered, until it reaches 165°F (74°C); check with a food thermometer. Avoid repeated reheating, which dries the lean beef.
Frequently Asked Questions
Is this the exact Greenland, New Hampshire restaurant recipe?
No. This is a practical home-style roast beef recipe inspired by the dish name and regional roast-beef tradition. Restaurant preparations can differ, and no specific proprietary recipe is being claimed.
Can I prepare the roast the day before?
Yes. Season it, cover it and refrigerate for up to 24 hours. Roast it directly from the refrigerator after the oven is ready, allowing for a little extra cooking time and checking the internal temperature rather than relying on the estimate.
Why is my roast tough?
Top round is a lean cut, and thick slices or overcooking can make it seem tough. Cook to a measured temperature, let it rest, and slice thinly across the grain. If the grain is difficult to see, cut a small test slice first.
Can I cook this in a slow cooker?
This method is designed for the oven, which browns the outside and supports thin slicing. A slow cooker can make a roast tender but often produces a pot-roast texture rather than the firm, sliceable roast beef associated with sandwiches.
Can I use a different beef cut?
Yes. Bottom round and eye of round can be substituted in a similar size. A tenderloin or rib roast is also possible but is considerably richer and more expensive; adjust cooking time to the roast’s shape and use a thermometer.
How do I serve it cold without drying it out?
Chill the roast whole, then slice it thinly just before serving. Store the slices with a little reserved juice in a tightly covered container, and return any uneaten meat to the refrigerator promptly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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