Homemade Deli Style Roast Beef will change the way you do sandwiches forever! Slow roasted and sliced thin, you’ll never go back to that store bought stuff with no flavor and mystery ingredients.
Happy Labor Day, friends! I hope your day is filled with family, friends, sunshine, and loads of grilled goodies! We are spending today with family and getting our grill on with some beer brats and garlic butter burgers. It’s not even breakfast and I am drooling thinking about lunch. This particular post may not be perfectly timed for Labor Day, but truth is, I have struggled to get it finished during the weekend and I wanted to get this recipe and tutorial out to you as soon as I could.
If you follow me on Facebook, hopefully you saw my live video on Thursday demonstrating how to make this homemade deli style roast beef. If you missed it, just click the pic below and it will take you straight there! I have a love/hate relationship with these live videos. They are so so great for teaching and sharing in a way that can be hard to convey in a blog post of images and written words, but they can be stressful. I mean, I am currently in full on pajamas under a pile of blankets with no makeup and no intention of putting any on today. And you had no idea! If I was live though, I’d have to put on real pants and brush my hair. Such a debate. So I reached a conclusion. Once a week, between 2 and 3 MST on Thursday afternoons I will get my lazy butt dressed and swipe on some mascara and show YOU something awesome you can do with food. I would love it if you came to hang with me! Go give my FB page a like and turn on the “LIVE notifications” so you can see when we start recording.
So on to some details about this particular recipe… Homemade Deli Style Roast Beef is going to change how you sandwich. 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. 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. 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. 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). Finally, the roast gets a hot hot sear on the outside to add flavor and finish cooking.
I share many many tips for slicing, storing, and serving your roast beef once it is done in the video, so be sure to watch it! Here are the highlights: let the roast chill thoroughly before slicing. You can slice thin with a sharp knife if you don’t have a meat slicer (I don’t). 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!
- 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 allow 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.