Deli Style Roast Beef Recipe

September 5, 2016

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!

Roast Beef

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 Recipe

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

deli style roast beef
Print Recipe
5 from 5 votes

Homemade Deli Style Roast Beef

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Main Dish
Servings: 4 people
Author: Susie Bulloch (


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.
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38 thoughts on “Deli Style Roast Beef Recipe

    1. Hey Jane- I would recommend slow roasting in the oven at 225 and then searing at the end. This is called the reverse sear method and results in more even temperatures within the roast.

      1. that would be amazing. I just bought a traeger grill for my hubby for father’s day/anniversary and I am so excited to start using it

    1. Hey Mike- When I write my recipes, I always write the temperature because everybody has a different smoker. If I’m on my Camp Chef pellet grill, I’ll use the high smoke setting.

  1. omg…looks amazing. Will be trying this soon. & FYI I have a belly drying in the fridge right now to smoke tomorrow for some maple bacon.

  2. Made it today. It was delicious. Took it to 138
    on the thermometer and it came out nice and pink in the center. Used hickory but the wife thought it was a little sharp tasting. Will have to try another wood, (Bradley @ 230 took approx 3.5 hrs)

  3. My husband prefers well done meat. Is there a way to cook this so it comes out like Arby’s – done but tender?
    Also, surprised that it is not covered. I usually use a cooking bag for my regular roasts with broth added. Does the moisture cause it to turn out differently?
    I’m not a chef just a home cook.

    1. I’ve seen where they slice the beef rare and then sear it in a pan for those who don’t like it quite so rare, best of both worlds, looked wonderful when they did it on tv

  4. I love this recipe. Thank you for letting meat be meat. I’m gone monday-friday, home on weekends, so I cook for next week each Saturday. I get a 4 lb eye of round and make 2 lbs of deli roast beef using this recipe while the other 2 lbs is marinating for my 5 day supply of beef jerky. I usually cook in the oven and broil to blacken or get out the smoker if I’m serving more people. Either way it’s perfect every time. Thanks!

  5. This turned out so nice! It got a little more done than I wanted (Me getting used to a new oven), but even at medium/medium well, the meat was still so juicy! Thanks for the recipe with clear explanations.

  6. I was looking at this, I’ve got a 2lbs chuck tender I was thinking of smoking to 125, slicing, and soaking in au jus until its put in sandwiches. I like rare, but I don’t want others to see how rare it is. Any thoughts?

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