How to Make Deli-Style Roast Beef
Skip the deli counter and make deli-style roast beef at home. Tender oven-roasted beef sliced thin. No fancy equipment required!
Make Deli-Style Roast Beef at home and skip the deli counter. Beef roast rubbed with all-purpose dry rub, oven-roasted until tender, and sliced thin. Perfect for sandwiches!
Why you’ll love making deli-style roast beef at home
- No preservatives. Many deli meats contain preservatives, stabilizers, and binders to preserve colour, flavour, and moisture, and to extend the shelf-life of the meat. Skipping the deli counter means skipping the additives.
- Humanely-sourced meat. Making deli meat from scratch means you get the opportunity to source your own grass-fed, free-range, and humanely-raised meat. So you know exactly what cut your getting and where it came from.
How to make your own dry rub blend
Alton Brown’s 8:3:1:1 dry rub formula is the perfect starting point for making your own all-purpose dry rub blend to use on chicken, ribs, roasts, and steak. It’s simple, easy, and super customizable, so long as you stick to the formula:
- 8 parts sugar (preferably brown sugar) to tenderize and help with caramelization and browning
- 3 parts kosher salt to tenderize and enhance the flavour
- 1 part peppery spice (like black pepper, chili powder, paprika) to add pepperiness and heat
- 1 part mixed seasoning (usually divided into 3 parts at 1 teaspoon each) to add depth and flavour
For this deli-style roast beef I like to use an all-purpose dry rub made from 8 tablespoons brown sugar + 3 tablespoons kosher salt + 1 tablespoon cracked black pepper + 1 teaspoon each garlic powder, onion powder, and paprika. But, you can use any blend you like (see the recipe card for additional rub recipes).
How to make deli-style roast beef
Step 1: Prep. In a small bowl or mason jar, add the dry rub ingredients and stir to combine. Line a baking sheet with aluminum foil and place a wire rack over top.
Step 2: Marinate. Using paper towels, pat the roast dry. Rub dry rub (1-2 tablespoons per lb) evenly over all sides of the roast. Place the roast with the fat cap facing up on the wire rack atop the foil-lined baking sheet. Let it sit at room temperature for 30-45 minutes to take the chill off and allow the rub to penetrate. Meanwhile, preheat the oven to 500°F.
Step 3: Roast. Transfer the roast to the oven to sear for 15 minutes, until browned and a crust has formed. Reduce the oven temperature to 300°F. Roast for 40-50 minutes, until the internal temperature reads 130°F (max. 135°F).
Step 4: Rest. Remove the roast from the oven and transfer it to a plate or cutting board. Loosely tent it with foil. Allow it to rest at room temperature for at least 30 minutes, or until the internal temperature drops to 120°F. For the best slicing experience, allow the roast to cool to just above room temperature, then wrap it in aluminum foil and refrigerate it for a few hours or overnight.
Step 5: Slice. Thinly slice the roast against the grain using a sharp carving knife.
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Looking for more roast beef recipes? Try my French Dip Sandwiches made with tender Instant Pot roast beef, softened onions, melted cheese, and delicious jus.
Deli-Style Roast Beef
Ingredients
- 3 lbs beef roast
All-Purpose Dry Rub
- ½ cup brown sugar
- 3 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Instructions
- In a small bowl or mason jar, add the dry rub ingredients and stir to combine.
- Line a baking sheet with aluminum foil and place a wire rack over top.
- Using paper towels, pat the roast dry. Rub dry rub (1-2 tablespoons per lb) evenly over all sides of the roast.
- Place the roast with the fat cap facing up on the wire rack atop the foil-lined baking sheet. Let it sit at room temperature for 30-45 minutes to take the chill off and allow the rub to penetrate.
- Meanwhile, preheat the oven to 500°F.
- Transfer the roast to the oven to sear for 15 minutes, until browned and a crust has formed.
- Reduce the oven temperature to 300°F. Roast for 40-50 minutes, until the internal temperature reads 130°F (max. 135°F).
- Remove the roast from the oven and transfer it to a plate or cutting board. Loosely tent it with foil. Allow it to rest at room temperature for at least 30 minutes, or until the internal temperature drops to 120°F. For the best slicing experience, allow the roast to cool to just above room temperature, then wrap it in aluminum foil and refrigerate it for a few hours or overnight.
- Thinly slice the roast against the grain using a sharp carving knife.
Notes
- Herb Rub: 8 tablespoons brown sugar + 3 tablespoons kosher salt + 1 tablespoon cracked black pepper + 1 teaspoon each dried oregano, dried thyme, and dried rosemary
- Paprika Rub: 8 tablespoons brown sugar + 3 tablespoons kosher salt + 1 tablespoon paprika + 1 teaspoon each onion powder, garlic powder, and cracked black pepper
- Cajun Rub: 8 tablespoons brown sugar + 3 tablespoons kosher salt + 1 tablespoon paprika + 1 teaspoon each garlic powder, cayenne powder, and dried oregano
