Why You’ll Love Deli Style Roast Beef Recipe

Making your own deli roast beef means you get juicy, tender slices with rich flavor and far less sodium than store‑bought versions. It’s budget‑friendly, customizable with your favorite seasonings, and ideal for meal-prepping sandwiches or appetizers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 ½ to 3 ½ pound eye of round roast (top or bottom round, top sirloin, or sirloin tip also work)

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

Directions

Remove the roast from the refrigerator and let it sit at room temperature for about 45 minutes to 1 hour.
Preheat your oven to 500 °F (260 °C).
In a small bowl, combine all the ingredients for the roast beef seasoning mix.
Pat the roast dry with paper towels. Drizzle with olive oil and rub it all over the roast so it is coated evenly.
Sprinkle the seasoning mix on all sides of the roast, pressing it gently so it adheres.
Place the roast on a wire rack set inside a baking sheet with the fat cap facing up.
Roast at 500 °F for 15 minutes to brown the exterior.
Reduce the oven temperature to 300 °F (150 °C) and continue roasting until the internal temperature reaches 130 – 135 °F (54 – 57 °C) for medium‑rare. Start checking after about 35 minutes.
Remove from the oven and let the roast rest for 20 – 30 minutes. For easier slicing, wrap it in foil and refrigerate for several hours or overnight; chilling makes it easier to slice very thin.
Slice the roast against the grain as thinly as possible using a sharp knife or meat slicer.

Servings and timing

Serves: about 10 people with a 2 ½ – 3 ½ lb roast.

Prep time: 5 minutes
Cook time: ~1 hour 5 minutes
Resting/chilling time: ~1 hour 30 minutes (plus additional chill time if refrigerated before slicing)
Total time: ~2 hours 40 minutes

Variations

Add a touch of smoked paprika or cayenne for a slightly spicy kick.
Swap dried rosemary and thyme for fresh herbs for a more aromatic roast.
Use different cuts like top sirloin or sirloin tip for varying textures.
For a garlic-forward version, rub the roast with minced fresh garlic before seasoning.
Experiment with a mustard rub for a tangy crust.

Storage/Reheating

Refrigerate leftover sliced roast beef in heavy‑duty foil or an airtight deli container for 3 – 4 days. For longer storage, vacuum seal portions; refrigerated vacuum‑sealed roast beef can last up to 10 days, or freeze for 2 – 3 months. When ready to use from frozen, thaw completely in the refrigerator before serving.

FAQs

How do I choose the best cut of beef for deli style roast beef?

The eye of round roast is ideal because it’s lean and flavorful when cooked correctly, but top or bottom round, top sirloin, or sirloin tip roasts also work well.

Why should I chill the roast before slicing?

Chilling firms the meat, making it much easier to slice thinly for deli‑style results.

Can I use different seasonings?

Yes, you can adjust the seasoning mix to your taste, adding herbs or spices you prefer.

What internal temperature should I aim for?

Cook to about 130 – 135 °F (54 – 57 °C) for medium‑rare; avoid going higher to keep the meat tender.

Can I make this recipe ahead of time?

Yes, you can roast the beef a day ahead and refrigerate overnight before slicing and serving.

How thin should I slice the roast?

Slice as thinly as possible for classic deli‑style meat; a meat slicer helps but a very sharp knife works too.

What should I serve with deli style roast beef?

It’s perfect on sandwiches with your favorite toppings, in wraps, or as part of a charcuterie platter with cheeses and pickles.

Can I freeze the roast beef?

Yes, wrap tightly or vacuum seal portions before freezing. It can be stored frozen for 2 – 3 months.

How can I keep the roast juicy?

Cook to medium‑rare, avoid overcooking, and always let it rest before slicing to retain juices.

Can I reheat sliced roast beef?

Yes, gently warm slices in a skillet over low heat, in a microwave with a damp paper towel, or serve cold in sandwiches.

Conclusion

This deli‑style roast beef recipe delivers tender, flavorful meat that’s perfect for sandwiches, snacks, or entertaining. With simple seasonings and easy steps, you can enjoy high-quality deli meat at home while saving money and customizing flavors to your liking.