This Deli Style Roast Beef Recipe will change the way you cook roast beef forever! Slow roasted and sliced thin, you’ll want this for Sunday supper and then sliced thin on sandwiches for the rest of the week!
How to Make Deli Style Roast Beef
This Roast Beef Recipe makes the perfect Sunday roast and the leftovers become the most delicious deli style roast beef! You are slow roasting a whole muscle, which means no food binders, no preservatives, no added sugars, nitrates, nitrites, artificial caramel coloring, or anything else you don’t want on your plate or in your sandwich. This is as clean as you can get, with more flavor than you can imagine.
You start by slow roasting an eye of round roast (typically 2-3 lbs) until the internal temperature is to the doneness you like. Make sure you own a great internal thermometer so you can track the temperature of your roast during this first slow roasting step! I like this Thermoworks Thermopop (it’s $29 and comes in a wide array of colors).
We like our roast beef pretty rare, so I cook to 120 degrees F during the first step. If you want closer to medium, cook to 130 internal temperature. Medium well, cook to 145 degrees F. Eye of round is a pretty lean roast and if you cook it any higher than medium, you will have a pretty dry roast. I don’t recommend cooking this roast beef to well done. If you want a well done roast that shreds apart, I recommend my Smoked Pulled Beef Chuck Roast recipe.
I do the first low and slow roasting step on my smoker to add extra smoky flavor, but if you don’t have a smoker you can absolutely do this in your oven at 225 degrees (usually takes 2-3 hours). For the second step, the roast gets a hot hot sear on the outside to add flavor and finish cooking. This is what gives you that gorgeous dark exterior to add contrast along the edges of each slice.
Roast Beef Tips:
-Once your roast is done, let it rest for a few minutes before slicing if you are serving it hot.
-If you want to slice your roast thin for sandwiches, let the roast chill thoroughly before slicing. You can slice thin with a sharp knife if you don’t have a meat slicer.
-Place your slices in freezer bags and store in the fridge for use within a week or in your freezer and use within a month or two. Delicious in French dip sandwiches!
Hopefully you guys will see how truly simple this is to do at home and how much MONEY you can save over buying stuff from the deli counter at the store. If you have any questions, hesitations, need a cheerleader or advice. Hit me up!! I’m always happy to help!
Roast Beef Video
Roast Beef Recipe
Homemade Deli Style Roast Beef
Roast Beef Rub
- 1 teaspoon black pepper
- 1 teaspoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 2-3 lb eye of round roast
- Preheat your smoker, grill, or oven to 225 degrees F.
- Mix all of the ingredients for the Roast Beef Rub and season the eye of round roast liberally on all sides.
- Place the roast directly on the grill grates (or in a roasting pan) and cook until the internal temperature reaches 120 degrees for rare roast beef.
- Remove the roast from the grill and increase the temperature to High (around 450-500 degrees) or preheat a cast iron pan on your stove top to High. Place the roast on the hot grill or pan and sear for 2-3 minutes per side until the roast is nice and dark all around.
- Remove the roast from the heat and rest for 10 minutes. Slice thin against the grain. Allow and remaining to cool until it stops steaming, then cover and place in the refrigerator until chilled (I leave it overnight). Once chilled through, slice thin and serve on sandwiches.