Deli roast beef is a staple ingredient in many classic sandwiches and recipes With its tender, juicy texture and rich, meaty flavor, it’s easy to see why good deli roast beef is so crave-worthy But have you ever wondered exactly how this tasty lunch meat is made before it hits the deli counter?
In this article, I’ll walk you through the step-by-step process of crafting your own deli-style roast beef masterpiece at home. From selecting the right cut of beef to expert slicing techniques, you’ll learn pro tips and tricks to end up with professional-quality roast beef every time.
Choosing the Perfect Cut
The first step is selecting a properly marbled cut of beef that will cook up tender and flavorful. The most common cuts used for deli roast beef are:
- Top round
- Bottom round
- Eye of round
- Rump roast
I recommend choosing a well-marbled eye of round or top round roast that is evenly shaped. The marbling provides moisture and beefy flavor, while the uniform shape allows for even cooking.
Seasoning is Key
Once you’ve selected the perfect roast, it’s time to season it up. Creating layers of flavor through seasoning is key for roast beef that tastes like it came straight from the deli.
Start by generously coating all sides of the roast with salt and black pepper. From there, you can get creative with spices and herbs. Great seasoning options include garlic powder, onion powder, paprika, rosemary, thyme, and oregano.
If you want an extra flavor punch, try making a paste from olive oil, mustard, and your favorite dried herbs and spices. Rub it all over the roast, cover, and refrigerate overnight so the flavors permeate the meat.
Low and Slow Roasting
For tender, juicy deli-style roast beef, low and slow roasting is a must. Preheat your oven to 250°F. Place the seasoned roast on a wire rack set inside a roasting pan to allow air circulation.
Cook the roast for approximately 30-45 minutes per pound, until it reaches an internal temperature of 135°F for medium rare. Use an instant-read thermometer to test for doneness.
Cooking it low and slow like this breaks down connective tissue over time, resulting in incredibly tender and succulent roast beef.
Resting for Tenderness
After roasting, resist the urge to slice into it immediately. Letting the roast rest is crucial for optimizing both tenderness and flavor.
Transfer the roast to a cutting board and tent it loosely with foil. Allow it to rest for at least 15-30 minutes before slicing. This resting period enables the juices to redistribute evenly throughout the meat.
Slicing is an Art
Now comes the fun part – slicing up the roast beef. Use an extra sharp knife to cut paper-thin slices across the grain. Cut each slice between 1/8 – 1/16 of an inch thick.
Tip: Chill the roast beef in the fridge for 30-60 minutes before slicing to make it easier to cut perfect thin slices.
Aim to slice at a slight diagonal, holding the knife at a 30° angle. This technique helps separate the muscle fibers for the most tender, melt-in-your-mouth bite.
Sandwich Perfection
You did it – beautifully rare and delicate roast beef slices ready to star in your favorite sandwiches! Some quick serving ideas:
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Pile high on crusty French bread with sharp cheddar, tomato, and lettuce for a deli classic.
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For a tasty hot sandwich, layer on rye with Swiss cheese and sauteed onions, then broil until melted.
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Mix things up with a roast beef panini filled with provolone, roasted red peppers, and pesto mayo.
Storage for Freshness
Properly stored, your home-cooked roast beef will keep fresh for 4-5 days refrigerated. Place sliced roast beef in an airtight container lined with paper towels to absorb excess moisture.
For longer storage, wrap tightly in plastic wrap and freezer bags. Frozen roast beef stays good for 2-3 months. Thaw overnight in the fridge before using.
Satisfying and Simple
From start to finish, crafting your own deli-style roast beef is deeply satisfying and surprisingly simple. With the right cut, seasoning, roasting method, and slice technique, you can make restaurant-quality roast beef from your own kitchen.
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The roast beef is pure perfection and for those that are having difficulty finding a beef top loin roast some folks also call it a beef top sirloin roast.
For our weekend cocktail, I prepared Melissas top loin. I had the bakery machine slice a baguette into rounds. I smeared mayo seasoned with browned pureed garlic, salt, lemon, cayenne, & fresh minced parsley on the rounds, then broiled till crusty. I mounded the beef on the rounds, garnished with slivers of seeded tomato, another swirl of mayo & a small crush of black pepper. They were pretty and gone before I could get any – I kid you not! Tonights sandwiches will be on ciabatta. Yum.
Sometimes its the simple things that make a memorable moment. I saw this come up on my homepage on Sunday morning. I was stumped for Sunday dinner, which several family members stop in to enjoy each week. I thought roast beef sandwiches sounded so good and I would make my apologies for not preparing a four-course meal. I got some good artisan bread and made a horseradish mayo and grilled onions to accompany. Everyone was pleased. So simple, so good! Thanks for the inspiration!
I got a 6lb eye round, recommended by my butcher. Seasoned it as per recipe but tripled amount bc my roast was bigger. I seasoned about 2 days ahead. This morning cooked it at 325 with a meat thermometer inside for about 80-90 min, until 124 degrees F. Let it rest and slices are rare to medium rare. Its so flavorful! Tip: per another RB recipe, I put the roast right on the oven rack with lrg parchment lined baking sheet underneath. Cant wait to share with fam for Easter.
2 teaspoons Morton kosher salt with fresh chopped rosemary and pepper on 3 pound eye of round refrigerated 24 hours. Used Typhur wireless meat thermometer, removed roast from oven at 124 degrees. Temp rose to 137 outside of oven over 20 minutes! A tad past medium rare, but still truly delicious sliced thin on a croissant, far, far better than Boars head deli RB. Will use 118 degrees next time, and 1.5 teaspoons salt. Healthy pepper dose was delish. Looking forward to my next sandwich, so good!!!.
Just had my 3rd sandwich, this time on a French roll. No exaggeration at all, these are the best RB sandwiches I have ever had anywhere, juicy, succulent, perfect balance of salt and pepper, with perfect rosemary garlic accents. You’ll never buy deli RB again. With an oven meat thermometer, and a simple overnight dry rub, it can’t be easier.
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How To Make Perfect Deli-Style Roast Beef At Home
FAQ
What is deli roast beef made of?
Most delis roast lean cuts of meat, usually bottom, top or eye round from the cow’s rump, an economical choice.Sep 8, 2015
Is roast beef from a deli processed?
You may be surprised. Any meat that has been preserved by smoking, curing or salting is processed. And meats with added chemical preservatives are also processed.
How is boar’s head roast beef made?
Seasoned with salt, pepper, garlic and horseradish root, then oven roasted to perfection, Boar’s Head ® All Natural* Oven Roasted Beef delivers delicious flavor from All Natural* ingredients.
Why does deli roast beef taste different?
Deli meat is different, and beef fat tends to be harder and unappetizing when it’s cold. Fattier beef cuts also don’t taste as good when reheated because of the exposure to oxygen. You can avoid all of that by choosing a round beef cut of beef, or trimming what little fat is there, to get something more deli-quality.