The Best Cut for Deli Style Roast Beef
The eye of round roast, which has been tested for this recipe, is my preferred cut. It is a flavorful, lean, and reasonably priced beef cut. To roast it to tender perfection, you need to use a special roasting technique. But fear not, if you follow the instructions, it is incredibly simple and foolproof. Prime eye of round roasts are frequently available in a two-pack at a great price at my neighborhood Costco. At most major grocery store chains, this cut should be simple to find.
I think this recipe would also work well with a top or bottom round roast, though I haven’t tried it myself. I was convinced that a sirloin tip roast would also be a wise choice after one of my recipe testers used a top sirloin roast and had great results.
Roast Beef Seasoning Mix
As the roast cooks, a mixture of dry spices forms a flavorful crust. Most of these spices, if not all of them, are probably kept in your pantry. I strongly suggest using kosher salt in dry rubs like this one since it has more oomph than table salt. I prefer garlic granulated over garlic powder for this spice blend because of its grainy texture, but either can be used. Additionally, you’ll need paprika, rosemary, thyme, onion powder, and freshly ground black pepper.
How to Make Deli Style Roast Beef
The most important aspect to ensuring a perfectly pink and tender result is to watch the roast closely towards the end of the cooking time. Check the temperature as directed in the recipe card below with an instant read thermometer. Do not allow it to roast beyond 135 F. for the best result.
- To remove the chill, take your roast out of the fridge and let it sit on the counter for an hour. Meanwhile, preheat your oven to 500 degrees. Dry the surface of your roast with paper towels, then drizzle olive oil all over it. Sprinkle all sides with the dry rub mixture. Put your roast, fat cap side up, on a wire rack in a baking pan lined with foil.
- Place in the hot oven, roasting for 15 minutes or until nicely browned. Roast for an additional 40 to 50 minutes, or until the internal temperature reaches 130 to no more than 135 degrees F, after lowering the oven temperature to 300 degrees F. (medium rare). After 35 minutes, start monitoring the temperature by poking an instant-read thermometer through the roast’s center from the side.
- Before slicing, let the roast cool for at least 30 minutes. Better yet, let it rest for 20 to 30 minutes before wrapping it in foil and storing it in the refrigerator for several hours or overnight.
- Slice it across the grain as thinly as possible. If the roast is chilled, it will be simpler to cut it into thin, deli-style slices whether you use a meat slicer or a sharp knife.
How to Store Cooked Roast Beef
Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately. It can also be stored in shallow, airtight deli meat container.
For the best quality and food safety concerns, this Deli Style Roast Beef should be refrigerated and used within 3 to 4 days.
For longer storage, I recommend portioning it out and sealing it with a vacuum sealer. Vacuum sealed deli meat stored in the refrigerator will stay fresh for up to 10 days. Pop it in the freezer and store it for up to 2 to 3 months. Safely thaw frozen cooked meat completely in the refrigerator before serving. No vacuum sealer? Wrap the deli meat securely in wax paper and then a layer of heavy duty foil before freezing.
- For incredibly delicious roast beef sandwiches for lunch or a quick dinner, pile it up on your favorite bread or sandwich rolls with a variety of toppings.
- Even if all you’re doing is watching Netflix and relaxing with some snacks, include it on your next charcuterie tray!
- For flavorful Roast Beef Rollups, spread slices with a little softened cream cheese and roll them around blanched asparagus.
- Use it to make delicious Italian Roast Beef Sliders.
Deli Style Roast Beef
- Eye of round roast, weighing between two and three pounds (top or bottom round, top sirloin, or sirloin tip also work well).
- 2 tablespoons of olive oil, or enough to liberally cover all surfaces
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
- To remove the chill, take your roast out of the fridge and let it sit on the counter for 45–1 hour.
- Meanwhile, preheat your oven to 500 degrees F.
- In a small bowl, combine all the ingredients for the roast beef seasoning mix.
- Dry the surface of your roast with paper towels, then drizzle it with olive oil and rub it into the roast’s surface on all sides.
- Sprinkle all sides, including the ends, with the seasoning mix. With the fat cap side facing up, position your roast on a rack in a roasting pan.
- Place in the hot oven, roasting for 15 minutes, or until nicely browned. Roast for an additional 40 to 50 minutes, or until the internal temperature reaches 130 and not higher than 135 degrees F, with the oven temperature reduced to 300 degrees F. (medium rare). After 35 minutes, start monitoring the temperature by poking an instant-read thermometer through the roast’s center from the side. When the cooking time is almost up, keep an eye on it closely because the temperature can rise quickly. I advise not cooking this roast past 135 degrees in order to achieve the most tender, delicious results.
- Before slicing, take the dish out of the oven and let it cool for 20 to 30 minutes. If you prefer, after the roast has rested, you can wrap it in foil and place it in the refrigerator for several hours or overnight before slicing. It will be easier to slice thinly when chilled.
- Slice the roast as thinly as you can against the grain using a meat slicer or a sharp knife.
Using generic ingredients, nutrition information is automatically calculated; it is an estimate and not a promise. Please read the labels on your home ingredients for more precise results.
Deli Roast Beef
Is deli roast beef pre cooked?
Lunch meats are precooked or cured meats that are sliced and served cold or hot. They are also referred to as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats.
Can you heat up sliced deli meat?
Health authorities advise putting lunch meat in the microwave for a few minutes to safely reheat it. The desired temperature is steaming hot, or about 165 degrees. Although steaming sandwiches with cold cuts may seem unusual, health experts say it is the safest method.
How to cook a cheap cut of roast beef?
Roast until the internal temperature of the roast reaches precisely 115 F for rare, and 130 F for medium (roughly 2 to 2 1/4 hours for 3 to 4 lbs.). Roast uncovered at precisely 250 F (keep an eye on it and adjust oven temperature dial as needed to achieve precisely 250 F—do not rely on the oven’s built-in temperature setting). 5 .
Are roast beef slices cooked?
The roast beef is already cooked and pre-sliced, making it convenient to use straight from the container during meal preparation. *Except those naturally occuring in celery powder. **See ingredient statement for ingredients used to preserve quality.