Stopping a roast from cooking

[parrot-head]

I recently bought a home slicer to make jerky and to make lunch meat cheaper than from the deli.

I made a top round roast to slice up for sandwiches.  This turned out pretty decent but ended up being a little more toward

the medium side after cooking it and slicing.

This week, I made an eye of round roast to slice up for sandwiches.  I pulled it out at about 125 degrees, wrapped it in foil

and put it in the fridge but when I sliced it, it was medium well.  I'm assuming it continued to cook while in the fridge.

Any tips on getting a roast to stop cooking, or do I just need to pull it out earlier?

Is it too hard to slice well while hot?  Have always seen you should slice meat when cool or cold.

 

[tropics]

Wrapping was the No No 

Richie

 

[parrot-head]

 
Wrapping was the No No 

Richie

You're probably right

 

[gr0uch0]

 
Wrapping was the No No 

Richie

 

 

[dirtsailor2003]

Depending on how rare you're wanting I'd pull it as low as 120.

As mentioned if you wrap it will continue to cook. Rest on the counter uncovered 15-30 minutes slice.

 

[ab canuck]

Depending on how rare you're wanting I'd pull it as low as 120.

As mentioned if you wrap it will continue to cook. Rest on the counter uncovered 15-30 minutes slice.

         

. 

 

[SmokinAl]

Whatever you want your final temp to be pull the roast 7-8 degrees before that & rest on counter uncovered.

Let it cool & put it in the fridge overnight, then about an hour or 2 before you want to slice it. Put it in the freezer.

It will slice much easier if it's very cold.

Al