Melt in your Mouth Deli Roast Beef

November 5, 2026 • 0 comments

There is something incredibly satisfying about making your own deli roast beef at home. The flavor is richer, the ingredients are simple, and you know exactly how your food was raised and prepared. While most grocery store deli meats contain preservatives, added water, and ingredient lists that seem a mile long, homemade roast beef requires little more than a quality roast, a handful of seasonings, and some patience. The result is tender, flavorful beef that slices beautifully for sandwiches, wraps, salads, or kick it up a notch as beef rolls with horseradish! If you're purchasing one of our grass-fed American Wagyu roasts, this is a great recipe to showcase the natural flavor and tenderness of the beef.

Prep Time: 15 minutes
Cook Time: 3 hours

Directions

Ingredients

3 to 4 lb Eye of Round, Top Round, or Sirloin Tip Roast
- Note, I've cooked Shoulder and Bottom Round roasts and those cuts turned out excellent, too!
2 tablespoons olive oil
1 tablespoon kosher salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried rosemary

Instructions

Season the Roast

About 30 minutes before cooking, remove the roast from the refrigerator and allow it to come to room temperature.

Pat the roast dry with paper towels. Drizzle with olive oil and rub the seasonings evenly over every surface of the meat.

You can also season and let sit for longer, if desired.

Cook Low and Slow

Preheat your oven or smoker to 225°F.

Place the roast on a wire rack set over a baking sheet. This allows air to circulate around the roast and helps create an even cook.

Roast until the internal temperature reaches:

120°F for rare
125°F for medium-rare
135°F for medium

Depending on the size of your roast, this will typically take between 2½ and 3 hours.

Build the Crust

I recommend pulling a couple degrees before the searing step. Sometimes I don't want another dirty dish, so I skip this! I've done both seared and not seared with excellent results

Once the roast reaches your desired temperature, increase the heat to 500°F or heat a cast-iron skillet until very hot.

Sear the roast for 1 to 2 minutes per side until a rich brown crust forms on the exterior.

This final step adds tremendous flavor while preserving the juicy, tender interior.

Rest and Cool

Allow the roast to rest for at least 15 minutes.

If serving for dinner, slice thinly against the grain and enjoy immediately.

For deli-style roast beef, allow the roast to cool completely, wrap tightly in plastic wrap and refrigerate overnight.

Slice Thin

Invest in the meat slicer! Yes, it's ANOTHER kitchen gadget but this one is worth it!

The next day, slice the roast as thinly as possible against the grain. A meat slicer works wonderfully, but a sharp knife will also do the job.

The chilled beef will slice much more cleanly and resemble premium deli roast beef.

Favorite Ways to Serve Deli Roast Beef

Pile slices high on a fresh sandwich roll with provolone cheese, lettuce, tomato, and a touch of horseradish sauce.

Looking for something heartier? Warm the beef in beef broth and serve on a toasted roll with au jus for an easy French dip sandwich.

Farm Tip

One of the biggest mistakes people make with roast beef is overcooking it. Lean cuts such as Eye of Round and Top Round are at their best when cooked to medium-rare and sliced thin. The lower cooking temperature keeps the meat tender while allowing the natural beef flavor to develop.

When using our grass-fed American Wagyu beef, you'll be rewarded with an even richer flavor profile and exceptionally tender slices that rival anything you'll find at the deli counter.

by Stacey Stenzel