Deli-Style Roast Beef
Skip the deli counter and make deli-style roast beef at home. Beef roast rubbed with all-purpose dry rub, oven-roasted until tender, and sliced thin. Perfect for sandwiches!
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
Storage: Wrap sliced beef in foil and store it in an airtight container or zip-top bag in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Dry Rub Variations: This 8:3:1:1 dry rub is super customizable, so long as you stick to the formula: 8 parts sugar + 3 parts kosher salt + 1 part peppery spice (like black pepper, chili powder, paprika) + 1 part mixed seasoning (usually divided into 3 parts at 1 teaspoon each). Here are a few variations to try:
- 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