I recently calculated the cost difference between buying a roast and buying prepackaged deli roast beef. Buying the convenient precooked, presliced deli-style roast beef, cost a whopping 65% more! With the way inflation is affecting food, I thought let's go over how to make Deli Roast Beef at home.
Ingredients
A Roast- Top Round, Bottom Round, and Eye of the Round are all good options. If you need to figure out if what roast you have on sale at the store is a good cut for this check out the Canadian Beef Producers Website here to cross-reference cuts.
Canola Oil - I recommend Canola oil here because we will be starting the roast off at 500F for the first 15 minutes. If you use another oil just make sure it has a high smoke point.
Seasonings for Deli Roast Beef
- Garlic Powder
- Onion Powder
- Paprika
- Thyme
- Rosemary
- Salt
- Pepper
How to Make Deli Roast Beef - The Gist of It
- Take the Chill Off of the Roast Beef - Let it rest at room temperature for 1 hour.
- Preheat oven and Mix Seasonings
- Pat the Roast Dry with Paper Towel
- Rub with Oil
- Sprinkle Seasoning Evenly all over the roast.
- Place roast in roasting pan, on a rack. (no rack use some cut up onion to elevate the roast)
- Roast for 15 mins in 500F Oven. (Uncovered)
- Leave Roast undercovered and in the oven. Turn the oven down and roast until the internal temperature reaches 130-165F Depending on the desired level of doneness.
- Let the roast rest for 30 minutes and then cover and refrigerate until chilled. (overnight)
- Remove String and Sliced against the grain.
- Freeze in airtight containers or bags for up to 6 months.
- Highfive yourself for saving money.
Dry Roasting Pro Tips
Done in an oven environment, heat surrounds the cut and slowly increases the internal temperature until the desired doneness is reached. Larger cuts are generally candidates for roasting and achieve high cooked yield and even doneness throughout.
- Season roast on all sides.
- Place roast on a rack or cut up onion, celery and or carrots. Place the roast fat side up.
- When inserting the temperature probe, Avoid any bones or fat pockets.
- Place roast in the oven and set temperature. When the roast reaches 10°C below the desired doneness, remove and let the roast rest.
- The roast should rest a minimum of 10 to 15 minutes. This will allow meat tissue to relax and re-absorb juices and the temperature will continue to rise.
- Always slice across the grain.
What temperature should I cook roast beef to?
Always take your roast out when it reaches an internal temperature of 10°F Less than what your final desired temperature is, as the roast will continue to cook as it rests, outside of the oven. So, If I want Medium done beef, I will keep it in the oven until 150°F is reached and by the time it is done resting, the temperature will be 160°F.
Medium-rare 145°F (63°C)
Medium 160°F (71°C)
Well-Done 170°F (77°C)
FAQ
Top Round, Bottom Round, Eye of the Round.
For 5 lbs of meat: 2 teaspoon salt, 1 teaspoon dry rosemary, 1 teaspoon dry thyme, 1.5 teaspoon black pepper, 1.5 teaspoon garlic powder, 1.5 teaspoon onion powder, 1 teaspoon paprika.
NO! I have one and for the purpose of demonstration just used a regular old chef's knife to get thin cuts with this recipe. The key to getting thin slices without a meat slicer is a.) cold meat(you can even freeze for 30 mins before slicing if you want) and b.) a sharp knife! If you don't sharpen your knives you should start, it will make you a better cook - I promise.
There are no preservatives in this meat so it will only keep its quality in the fridge for 3-4 days.
Stored in an airtight bag or container, you can maintain good quality on your deli meat in the freezer for up to 6 months.
More Easy Recipes
Deli Roast Beef
Equipment
- Digital Thermometer
- Chef's Knife or Meat Slicer
- Roasting Pan
Ingredients
- 5 Pound Roast Eye of the Round, Bottom Round, Top Round
- 2 Tablespoons Canola Oil Or other high smoke point cooking oil
Seasoning
- 2 teaspoons table salt
- 1½ Teaspoon black pepper
- 1½ Teaspoon garlic powder
- 1½ Teaspoon onion powder
- 1 Teaspoon dried thyme
- 1 Teaspoon dried rosemary
- 1 Teaspoon Paprika
Instructions
Prep Work
- Remove the Roast from the fridge 1 hour before cooking. This takes the chill off of it and allows for a more even cook.
- Mix the seasoning together in a bowl.
- After the roast rests for one hour, remove from the packaging and pat it dry with a paper towel. Removing exterior moisture from the roast helps to form a better crust.
- Preheat the oven to 500°F
- Rub the roast with oil. This helps with a sear. I know it seems weird to dry it and then put a liquid on it but trust me they act differently and its worth doing!
- Sprinkle the seasoning all over the roast. All sides.
- Place the roast in a roasting pan on a rack. If you don't have a rack cut up some onions, carrots and or celery for the roast to sit on. Doing this helps the air circulate around the roast and allows for more evening cooking.
- If you have a temperature probe, insert it now.
Cook the Roast
- Place the roast uncovered in the 500°F oven for 15 minutes. This is the equivalent of searing your meat in a pan. It is a crucial step to developing flavour.
- After 15 minutes has elapased, leave the roast in the oven, still uncovered, and turn the temperature to 300°F and continue to roast until the temperature reaches 10°F below your desired temperature. Medium-rare 145°F (63°C)Medium 160°F (71°C)Well-Done 170°F (77°C)
- Once temperature is reached, remove from oven and let rest 15 mins-30 mins. Then place in the fridge overnight or if you're in a hurry, freeze for 30 minutes.
Slice
- Use a meat slicer or sharp chef's knife to slice the meat scross the grain.
Store
- Place meat in a bag or container that is freezer safe and airtight. Store for up to 6 months.
Review This Recipe: