Make deli style roast beef at home and wow your tastebuds and save some money!  You may never buy deli roast beef again. Freezes like a champ too!  You don't need anything special, just a cheap eye of the round, your favorite seasoning and a heat source.  
#homemade #roastbeef #doityourself #savemoney
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Listen: Deli style roast beef, that you made at home is where it’s at! I’m telling you guys!

Let me break it down because I know you’re thinking…why? Why make my own deli style roast beef, when I can just go to the actual deli and buy some? Because it’s damn delicious, that’s why! And because it’s so easy. And because you know what’s in it. That deli meat is typically full of sodium and who knows what. And because that cheap ass eye of the round that feels like shoe leather when cooked … that’s what your gonna use.

Just think of the money you’ll save!

Not even a recipe really, just a method. I like to rotisserie the beef on my Kudu. If you don’t have a rotisserie on your grill but you’re lucky enough to have the Instant Pot Vortex, you can easily do it on that. You can also put this in your oven and slow roast. You can just straight up smoke it if you want. Acacia wood makes for especially tasty roast beef.

This makes great French dip sandwiches, but my favorite, my absolute favorite way to eat this is on sourdough bread, sharp cheddar cheese, and horseradish sauce slathered on!

Enough chitter chatter, let’s get to it!

Homemade Deli Style Roast Beef

Make delicious deli style roast beef at home!

Course Main Course

Ingredients

  • 2-3 pound eye of the round roast
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • or
  • Use your favorite rub or seasoning mix.
  • olive or grape seed oil

Spritz, Optional for Rotisserie or Smoking

  • 1/2 cup beef broth or water
  • 1/2 cup red wine
  • or
  • premixed wine marinade

Instructions

Rotisserie (Grill Rotisserie or Vortex)

  1. Add the seasonings together if using or grab your favorite rub/seasoning mix. Lightly coat the meat in oil. Liberally season the meat with the spice mixture.

    Get your coals hot, if using coals. Get your grill hot if you're using a gas grill with rotisserie. Turn your in-house rotisserie on. Side the meat on to your rotisserie. Cook it!

    This is personal preference, but if you want to spritz the meat while cooking, which is what I do, mix 1:1 of red wine and beef broth or water. You can also use a pre-made wine marinade mixture. If you don't want to bother with the wine, straight beef broth works too.

    With a meat thermometer, check the internal temperature. ***See the chart at the bottom for temperature references. When it's at the desired temperature, remove it from the rotisserie stick. Let it rest for about 20 minutes. Place in the fridge to chill. When chilled through, slice thinly with either a very sharp knife or a meat slicer.

Smoking

  1. Add the seasonings together if using or grab your favorite rub/seasoning mix. Lightly coat the meat in oil. Liberally season the meat with the spice mixture.

    Get your smoker prepared and smoking. Get your grill hot if you're using a gas grill and a smoke box. Smoke until your meat thermometer reads the desired temperature. ***See the chart at the bottom for temperature references. When it's at your desired temperature, remove it from the smoker. Let it rest for about 20 minutes. Place in the fridge to chill. When chilled through, slice thinly with either a very sharp knife or a meat slicer.

Oven

  1. Preheat your oven to 225°.

    Add the seasonings together if using or grab your favorite rub/seasoning mix. Lightly coat the meat in oil. Liberally season the meat with the spice mixture.

    Place on a roasting pan or dish. Cook at 225° until your desired temperature is reached. ***See the chart at the bottom for temperature references. When it's at your desired temperature, remove.

    **Optional with Oven Roasting: If you want a darker color on the outside, heat up a cast iron skillet with oil on high heat. Sear each side for 2 minutes.

    Let it rest on a cutting board for about 20 minutes. Place in the fridge to chill. When chilled through, slice thinly with either a very sharp knife or a meat slicer.

Recipe Notes

After slicing, place in a zip lock bag.  It’ll keep about five days.  You can easily freeze this after slicing.  If you have a vacuum sealer, it will keep forever.  If not, just freeze in zip lock bags, trying to get as much air out as you can.  This will keep about 2-3 months.

 

A meat thermometer is crucial for this to come out how you prefer your roast beef.   This is the one I use for these kinds of things.  It’s cheap, reliable and you can slide it in your pocket.

**If searing your roast beef, you’ll want to realize that that will take your temperature up a little bit.  You may want to undercook by about  5 degrees to get the temperature you want after you sear it and it rests.

***Temperature Guide:

Rare120 – 125° F
49 – 51° C
Medium Rare130 – 135 ° F
55 – 57 ° C
Medium to Medium Well140 – 145 ° F
60 – 63 ° C

Anything above medium well will yield a dry, sorry piece of meat. It is eye of the round, after all.

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