Homemade Deli Style Roast Beef

Better than the grocery store deli counter, and you control the ingredients.

INGREDIENTS

2 ½ to 3 ½ lbs. round roast, (top sirloin or rump roast works well for this too)

2 Tbsp. olive oil (or enough to generously coat all sides)

Roast Beef Seasoning Mix

1 tsp. kosher salt

1 tsp. dried crushed rosemary

1 tsp. dried thyme

¾ tsp. fresh ground black pepper

¾ tsp. granulated garlic or garlic powder

¾ tsp. onion powder

½ tsp. paprika

DIRECTIONS

Preparing:

Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
Meanwhile, preheat your oven to 500 degrees F.
Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan. If there’s a fat cap place it facing up in the pan.

Roasting:

Transfer to the preheated oven and roast for 15 minutes until nicely browned.
Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 125 and no more than 135 degrees F. (medium rare).
Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don’t recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
Remove from the oven and allow it to rest for 20 to 30 minutes before slicing. Alternately, after the resting time, wrap the roast in foil and refrigerate it for several hours or overnight before slicing. It will be easier to slice thinly when chilled.
Use a meat slicer or a sharp knife to slice the roast against the grain as thinly as possible.

Enjoy!

How to Store:

Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately.
It can also be stored in shallow, airtight container. This Deli Style Roast Beef should be refrigerated and used within 3 to 4 days for the best quality and food safety concerns.
Recommended for longer storage, portion it out and sealing it with a vacuum sealer. Vacuum sealed deli meat stored in the refrigerator will stay fresh for up to 10 days. Store it in the freezer for up to 2 to 3 months. Safely thaw frozen cooked meat completely in the refrigerator before serving. No vacuum sealer? Wrap the deli meat securely in wax paper and then a layer of heavy duty foil before freezing.