Deli Roast Beef

This Deli-Style Roast Beef is proof that you don’t need a slicer, additives, or store-bought deli meat to make something truly special at home. Starting with a simple eye of round roast and a classic herb-forward seasoning, this method creates tender, flavorful beef that slices thin and stays juicy. Roasted low and slow after a quick high-heat sear, it delivers that familiar deli texture with a clean, homemade taste you can feel good about serving.

Perfect for sandwiches, wraps, and weekly meal prep, this roast is one of those recipes that works just as hard as you do — simple, reliable, and endlessly useful. Once you make it this way, store-bought deli meat just won’t compare.

Deli Roast Beef

Ingredients

• 2½–3½ lb eye of round roast

  (top or bottom round, top sirloin, or sirloin tip also work well)

• 2 tbsp olive oil, or enough to generously coat all sides

  
  

Roast Beef Seasoning Mix

• 1 tsp kosher salt

• 1 tsp dried crushed rosemary

• ¾ tsp dried thyme

• ¾ tsp fresh ground black pepper

• ¾ tsp granulated garlic or garlic powder

• ¾ tsp onion powder

• ½ tsp paprika

Instructions

1. Season & Marinate

   Rub roast with olive oil and seasoning mix.

   Marinate 2 hours or overnight.

   • Remove roast from refrigerator and let rest 45 minutes to 1 hour.

   • Preheat oven to 500°F.

   • Pat roast dry and place on a rack in a roasting pan, fat cap up.

     
     

2. Roast

   Roast at 500°F for 15 minutes to brown.

   Reduce oven temperature to 200°F and continue roasting about 2 hours, until internal temperature reaches 130°F.

   Begin checking temperature around 90 minutes.

   
   

3. Rest & Chill

   Remove roast, tent loosely with foil, and allow to cool.

   Refrigerate overnight.

To Serve

• Slice very thin

• Perfect for sandwiches, wraps, and meal prep

Tip:

• Pull roast at 135°F for medium-rare

• Pull at 140°F for medium

• Internal temperature will rise about 5°F while resting

Good beef, simple ingredients, and a hot oven — that’s farm kitchen cooking.