Roast beef deli meat is thinly sliced, seasoned beef made at home from a tender roast, then chilled for sandwiches, salads, and snack plates. A low oven and a thermometer help keep the meat juicy, while a long chill makes it easier to slice neatly.
Ingredients
- One 2½-pound (1.13 kg) boneless beef eye of round roast, trimmed
- 1 tablespoon (15 ml) olive oil
- 2 teaspoons (10 g) kosher salt
- 1 teaspoon (2 g) coarsely ground black pepper
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2 g) dried thyme
- ½ teaspoon (1 g) onion powder
- ½ cup (120 ml) low-sodium beef broth, for the roasting pan
Instructions
- Take the chill off and heat the oven. Remove the roast from the refrigerator about 30 minutes before cooking; keep it wrapped while it warms slightly. Heat the oven to 250°F (120°C). Set a rack in a small roasting pan, and pour the broth into the bottom of the pan without letting it touch the rack.
- Season the beef. Pat the roast dry with paper towels. Rub it all over with olive oil. Stir together the salt, pepper, garlic powder, thyme, and onion powder, then press the mixture onto every side of the meat.
- Roast to temperature. Place the beef on the rack and roast until an instant-read thermometer inserted into the thickest part registers at least 145°F (63°C). For USDA FSIS safety, whole cuts of beef must reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. At this low oven temperature, allow roughly 1 hour 15 minutes to 1 hour 30 minutes, but use the thermometer rather than the clock; roast shape and oven accuracy affect timing.
- Rest and chill. Transfer the roast to a clean plate or board and rest it for 3 minutes. Cool it until it is no longer steaming, then wrap it tightly or place it in a shallow covered container and refrigerate within 2 hours of cooking. Chill for at least 2 hours, or until thoroughly cold, for the cleanest slices.
- Slice thinly. Unwrap the cold roast and cut across the grain into thin slices with a sharp carving knife or a meat slicer. For especially thin deli-style slices, cut the roast in half and work with one chilled piece at a time. Serve cold or warm the slices gently as needed.
Tips
- Choose the right cut. Eye of round is lean and uniform, so it makes tidy slices. Top round also works; it may be a little less even in shape, so check the temperature in more than one spot.
- Do not rely on color. Beef can look pink even when safely cooked, and color alone cannot confirm doneness. Use a thermometer in the thickest part, avoiding contact with the pan or a large pocket of fat.
- Keep the roast whole while chilling. Slicing after it is cold helps prevent ragged pieces. If the meat is still difficult to slice thinly, return it to the refrigerator for another 30 minutes.
- Adjust the seasoning to taste. Use fine salt if that is what you have, but reduce the amount to about 1½ teaspoons (7 g), since fine salt packs more densely than kosher salt. Dried rosemary can replace thyme, though it gives the beef a more pronounced herbal flavor.
Serving Suggestions
Layer the slices on rye, sourdough, or a soft sandwich roll with mustard, horseradish, lettuce, and thinly sliced onion. Add Swiss or provolone if you like a cheese sandwich; for a warm option, briefly heat the beef in a pan with a splash of broth and serve it on a roll with the pan juices. The meat also works in a chef salad, a grain bowl, or a snack plate with pickles, cheese, and crackers.
For a hot sandwich, warm only the portion you plan to eat. A skillet over low heat with a spoonful of broth keeps the slices from drying out; avoid prolonged cooking, which can make lean beef tough.
Variations
Pepper-crusted: Increase the coarsely ground black pepper to 2 teaspoons (4 g) and leave the other seasonings as written. This gives the outside a stronger bite without changing the cooking method.
Herb and mustard: Replace the olive oil with 1 tablespoon (15 g) Dijon mustard. It helps the herb seasoning cling and adds a mild tang; the finished beef will not taste strongly of mustard.
Smoky seasoning: Add ½ teaspoon (1 g) smoked paprika. This is a simple pantry variation rather than a traditional deli preparation, and it adds a gentle smoky note without the need for a smoker.
Storage and Reheating
Refrigerate the cooked roast within 2 hours, wrapped tightly or stored in a shallow airtight container. Keep it at 40°F (4°C) or colder and use it within 3 to 4 days. For best texture, store the roast whole and slice only what you need. Freeze whole or sliced portions in airtight freezer packaging for up to 2 to 3 months for best quality; thaw overnight in the refrigerator.
To serve the beef hot, heat the amount needed in a covered skillet with a little broth until steaming hot. If reheating leftovers, bring them to 165°F (74°C), the USDA FSIS recommendation for reheated leftovers, and check with a food thermometer. Repeated heating can dry out the meat, so reheat only once and only the portion you will eat.
Frequently Asked Questions
Can I use another cut of beef?
Yes. Top round is a good alternative, and a boneless sirloin tip roast can also work. Choose a compact, evenly shaped roast so it cooks more consistently. A fattier cut may taste richer but can be harder to slice into lean deli-style pieces.
How do I get very thin slices at home?
Chill the roast completely and use a sharp slicing knife, cutting across the grain with long, steady strokes. A home meat slicer makes the job easier, but it is not essential. Do not try to force a dull knife through cold meat; sharpen it first.
Can I cook the beef to a lower temperature for a rarer center?
This recipe follows the USDA FSIS safe minimum of 145°F (63°C) for whole cuts of beef, plus a 3-minute rest. Cooking below that temperature does not meet that safety recommendation. Measure in the thickest part with a reliable thermometer.
Why is my roast tough?
Eye of round is lean, so it can become dry if overcooked. Check the temperature early, slice thinly across the grain, and avoid simmering the slices for a long time. A roast cut with the grain rather than across it will also seem chewier.
Can I make it ahead?
Yes. Roast and chill it a day ahead, then slice shortly before serving for the best texture. Keep it refrigerated, and do not leave sliced beef at room temperature for more than 2 hours (or more than 1 hour when the temperature is above 90°F/32°C).
Is homemade roast beef deli meat the same as store-bought?
It is similar in use, but homemade roast beef is simply seasoned and roasted, without relying on commercial processing or the same uniform shape. Its seasoning and doneness are easy to adjust, and the slices may be less perfectly even.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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