Deli Style Roast Beef Recipe for Tender Sliced Sandwiches

Make The Best Roast Beef Sandwich At Home

You can easily make deli-style roast beef at home with a simple round roast, a little oil, and a blend of seasonings and herbs. The result is tender, thinly sliced beef perfect for sandwiches—better than most store-bought deli options and ideal for making a batch to enjoy throughout the week.

I spent years working in a Chicagoland grocery deli and learned a lot about what makes a great roast beef sandwich. One of my favorites combined thinly sliced roast beef with crisp radishes and a sprinkle of salt and pepper. At the store where I worked, we received freshly roasted round roasts from local suppliers, and that fresh roast flavor is what inspired me to start roasting my own at home.

This method for deli-style roast beef is straightforward and not intimidating. You will get the best results slicing the roast very thin, so a good, sharp chef’s knife is helpful. Once you try this, you’ll likely stop buying deli roast beef.

Which Roast Is Best For Roast Beef?

Any round roast works well—eye of round, top round, bottom round, top sirloin, or sirloin tip will all produce good results. My usual approach is to buy whatever roast is on sale and freeze extras for later. Buying whole roasts and slicing them at home is often more economical than buying pre-sliced deli meat.

My personal favorite is eye of round because it balances leanness with some flavor. If you’re unsure which cut to choose, ask the person at the meat counter; they can point you to the correct cut and tell you how it will slice.

Against The Grain

One common mistake is slicing the roast the wrong way. For tender slices, cut against the grain. Usually that means starting at the narrower end of the roast and slicing across the muscle fibers. If you buy the roast at the meat counter, they can tell you which direction the grain runs before it is cooked.

The Master Of All Meats

You can use the pan drippings to make an au jus or gravy. A product sometimes used to boost that roasted flavor is a browning sauce sold in many grocery stores; it adds a savory, slightly umami depth similar to a mild soy sauce. If you prefer not to buy a browning sauce, a splash of soy sauce will do.

Reserve the drippings, strain out solids, chill to remove fat, then reduce and season to taste. The strained liquid freezes well and can be used in soups, stews, or to make gravy later.

Roast Beef Sandwiches

Roast beef sandwiches are a favorite of mine. One go-to combination is roast beef with red onion, diced green bell pepper, lettuce, horseradish mustard, mayonnaise, and a sharp cheddar on pumpernickel. The contrast of crisp vegetables, pungent mustard, and sharp cheese pairs perfectly with thinly sliced roast beef.

I developed my love of roast beef while working at a sandwich shop early in my career. If you enjoy classic roast beef and cheddar combinations, try making small sliders or toasted sandwiches with melted cheese—simple, satisfying, and nostalgic.

Yield: 2 to 3 lbs of sliced beef

Deli Style Roast Beef Recipe

Making deli-style roast beef at home is simple and rewarding. A well-seasoned eye of round or another round roast, roasted and thinly sliced, makes excellent sandwiches and keeps well for several days refrigerated.

Ingredients

• 2.5 to 3.5 lbs round roast (eye of round, bottom round, top round, top sirloin or sirloin tip)
• 2 tablespoons cooking oil (vegetable or other neutral oil)
• 1/2 tablespoon garlic salt
• 2 teaspoons black pepper
• 2 teaspoons dried rosemary
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 medium yellow onion
• 3 cloves garlic
• 1/2 cup beef broth

Instructions

1. Remove the roast from the refrigerator at least one hour before you plan to season and roast it. Pat it dry and let it sit at room temperature to take the chill off.
2. Pat the roast dry again and rub the oil evenly over the entire surface.
3. Combine all the dry seasonings and herbs in a small bowl and mix thoroughly.
4. If the roast has a fat cap, place it fat-side up in a roasting pan that fits the roast snugly to help retain juices.
5. Season the roast on all sides with the herb and spice mixture.
6. Surround the roast with the onion and garlic cloves in the pan, then pour in the beef broth.
7. Preheat the oven to 450°F (or up to 500°F if your oven allows). Roast at the high temperature for 15 minutes, then reduce the oven to 300°F without opening the door and continue roasting.
8. After 45 minutes at 300°F, check the internal temperature with a meat thermometer in the center of the roast. Aim for 125°F to 135°F depending on your preferred doneness. Total cooking time averages about 25 minutes per pound, so use the thermometer as your guide.
9. Remember the roast will rise about 10°F as it rests. A 125°F pull temperature will finish around 135°F—medium-rare. For a more well-done result, remove the roast at a higher temperature.
10. When you remove the roast, let it rest for 15 minutes on a warm surface to redistribute juices.
11. Slice the roast very thinly against the grain. You can slice while warm and chill, or refrigerate overnight and slice thin the next day for sandwiches.
12. Save the pan juices: strain out solids, chill overnight to remove fat, then simmer the liquid and season with soy sauce or browning sauce to make an au jus. Freeze any extra for future use.

*Photos and additional tips were shown earlier in the article.