Roasted Meat Slice Tray Recipe

Prepare and season

Remove the roast from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat the roast dry with paper towels. In a small bowl combine kosher salt, freshly ground black pepper, garlic powder, onion powder, and crushed dried rosemary. Rub the roast all over with olive oil, then rub the spice mixture evenly over the entire surface, pressing to adhere.

Preheat oven

Preheat the oven to 450°F (230°C). Position a rack in the center of the oven. Place a rack inside a shallow roasting pan.

Sear and roast

Place the seasoned roast on the roasting rack. Roast at 450°F for 12–15 minutes to develop a crust. Meanwhile, warm 1 cup beef stock in a small saucepan. After the initial high-heat phase, reduce oven temperature to 325°F (160°C). Pour the warm beef stock into the bottom of the roasting pan (not over the roast). Continue roasting until the internal temperature reaches 125–127°F for medium-rare or 135°F for medium (use an instant-read thermometer inserted into the thickest part). For a 4.5 lb roast expect about 60–75 minutes after reducing the temperature, but start checking at 45 minutes.

Rest the roast

When the roast reaches the desired temperature, remove it from the oven and transfer to a carving board. Tent loosely with foil and let rest 20–25 minutes — this allows juices to redistribute and the internal temperature to rise a few degrees.

Slice thinly

Using a sharp slicing knife or electric slicer, slice the roast across the grain into thin slices about 1/8–1/4 inch thick. Aim for uniform slices to fill the 35-piece tray. Keep slices warm on a tray or briefly steam to maintain tenderness if preparing ahead.

While the roast rests, prepare the glaze: in a small saucepan combine brown sugar, Dijon mustard, soy sauce, and butter. Warm over low heat, stirring until sugar dissolves and glaze is smooth. Brush lightly over a portion of the sliced meat for a glossy sweet-savory finish (optional). Reserve remaining glaze for guests to add as desired.

Arrange slices on a catering tray in slightly overlapping rows to create 35 visually consistent portions. If using both plain and glazed versions, allocate roughly half the slices for glazed topping and half plain with parsley garnish.

Garnish the tray with chopped fresh parsley sprinkled evenly. Place small ramekins or dollops of prepared horseradish on the tray for serving and tuck lemon wedges around the edges for color and optional acidity.

If the tray will be transported, cover loosely with foil and keep at 140°F or above for hot service, or chill promptly if serving cold. For cold-service trays, chill the sliced meat uncovered for 20 minutes to dry the surface slightly, then cover and refrigerate; remove 20–30 minutes before serving.