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5.0 from 42 votes

Deli Roast Beef

This deli-style roast beef is easy to make, budget-friendly, and more delicious than any store-bought cold cut you'll ever buy!

Prep Time
5 mins
Cook Time
5 mins
resting time
2 hrs
Total Time
3 hrs
Servings: 8
Calories: 286 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 1 pound eye of round roast or top round or rump roast
  • 1 1/2 tablespoons (15g) Diamond Crystal kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper

Instructions

    Cup of Yum
  1. Remove the roast from the fridge and place it on a wire rack and baking sheet or roasting pan with baking sheet. Season equally on all sides with salt, pepper, garlic and onion powder. Leave the roast out for at least 90 minutes before roasting.
  2. Preheat the oven to 500f. Make sure the fat cap is facing up. Insert an oven-safe digital thermometer into the center of the roast.
  3. Pat the roast dry of any water that has wicked to the top of the roast. Place the roast in the oven and cook for 15 minutes then drop the heat to 300f and continue cooking until the center of the roast reaches 110-115f for rare, 125f for medium rare, or 135f for medium. The roast will take another 30-50 more minutes to cook (depending on doneness) after dropping the heat to 300f. Be aware that the roast's internal temp will increase from carry over heat after coming out of the oven.
  4. Once the roast has finished cooking, move it to another wire rack (that is not warm) to cool for 1 hour.
  5. After 1 hour of cooling, I recommend wrapping the roast with plastic wrap and refrigerating for at least 2 hours but preferably overnight before slicing. The roast will be far easier to slice when cold and will be perfect for sandwiches. Make sure to slice the roast beef angainst the grain. Enjoy!

Notes

  • Eye of round is recommended but top and bottom round (rump roast) all work well.
  • For perfect roast beef it's essential to refrigerate the whole roast after cooking so that it can be more easily sliced.  A 12" slicing knife works well if you take your time.
  • Before slicing, you can cut off the top fat cap if you like. Depending on the beef cut and the place it was purchased from, it might not have much of a fat cap to begin with.
  • Leftovers can be saved in the fridge for up to 5 days.

Nutrition Information

Calories 286kcal (14%) Protein 49.3g (99%) Fat 8.3g (13%) Saturated Fat 3g (15%) Cholesterol 117mg (39%) Sodium 834mg (35%) Potassium 672mg (19%) Calcium 9mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 286

% Daily Value*

Calories 286kcal 14%
Protein 49.3g 99%
Fat 8.3g 13%
Saturated Fat 3g 15%
Cholesterol 117mg 39%
Sodium 834mg 35%
Potassium 672mg 14%
Calcium 9mg 1%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.