Deli Style Roast Beef

This Deli Style Roast Beef recipe delivers tender, flavorful slices perfect for sandwiches, salads, or charcuterie boards. With a simple seasoning mix and careful roasting, you’ll achieve restaurant-quality roast beef at home.

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Ingredients

Roast:

• 2 ½ to 3 ½ pounds eye of round roast (top or bottom round, top sirloin, or sirloin tip also work well)
• 2 tablespoons olive oil (enough to generously coat all sides)

Roast Beef Seasoning Mix:

• 1 teaspoon kosher salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• ¾ teaspoon fresh ground black pepper
• ¾ teaspoon granulated garlic or garlic powder
• ¾ teaspoon onion powder
• ½ teaspoon paprika

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Instructions

1. Bring Roast to Room Temperature

Remove the roast from the refrigerator and let it sit on the counter for 45 minutes to 1 hour to take the chill off.

2. Preheat Oven

Preheat your oven to 500°F (260°C).

3. Prepare Seasoning

Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.

4. Season the Roast

Pat the roast dry with paper towels. Drizzle olive oil over all sides and rub it in with your hands to coat evenly. Sprinkle the seasoning mix generously over all sides, including the ends.

5. Roast

Place the roast on a rack in a roasting pan, fat cap side up. Transfer to the preheated oven and roast for 15 minutes to achieve a nice brown crust.

6. Lower Heat

Reduce oven temperature to 300°F (150°C) and continue roasting for 40–50 minutes, or until the internal temperature reaches 130–135°F for medium-rare. Begin checking temperature after 35 minutes with an instant-read thermometer inserted through the side of the roast. Avoid cooking beyond 135°F to maintain tenderness.

7. Rest

Remove the roast from the oven and let it rest for 20–30 minutes before slicing. For easier slicing, you can wrap the roast in foil and refrigerate for several hours or overnight.

8. Slice

Use a meat slicer or a very sharp knife to slice the roast thinly against the grain for tender, deli-style slices.

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Why You’ll Love This Recipe

• Tender and Juicy: Medium-rare roasting ensures the most tender, flavorful slices.
• Simple Ingredients: Minimal seasoning highlights the natural flavor of the beef.
• Versatile: Perfect for sandwiches, salads, wraps, or a charcuterie platter.
• Make-Ahead Friendly: Chill overnight for easy slicing and meal prep.

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Tips

• Use a Meat Thermometer: Ensures perfectly cooked medium-rare beef.
• Rest Before Slicing: Helps juices redistribute for maximum tenderness.
• Chill Before Slicing: Cold roast is easier to cut thinly, making deli-style slices.
• Even Browning: Pat the roast dry to get a beautiful crust during the initial high-heat sear.

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Variations and Substitutions

• Other Cuts: Top sirloin or sirloin tip can be used if eye of round is unavailable.
• Seasoning Variations: Add smoked paprika, mustard powder, or garlic powder for different flavor profiles.
• Herbs: Fresh rosemary or thyme can replace dried herbs for a more aromatic roast.
• Spicy Option: Add a pinch of cayenne or crushed red pepper to the seasoning mix.

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FAQs

Can I cook this to medium or well-done?
Yes, but be aware that cooking beyond medium-rare may result in a less tender roast.

How long does it keep?
Store sliced roast beef in an airtight container in the fridge for up to 5 days.

Can I freeze it?
Yes, slice the roast before freezing for convenient use in sandwiches or wraps.

Do I need a roasting rack?
A rack helps circulate heat evenly, but you can roast directly in the pan if needed.

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Serving and Suggestions

• Serve thinly sliced on sandwiches with mustard, horseradish, or mayo.
• Add to salads or grain bowls for extra protein.
• Create a deli platter with cheeses, pickles, and crusty bread.
• Pair with roasted vegetables or mashed potatoes for a hearty dinner.