Homemade Deli Roast Beef
Make your own deli roast beef with a good-value cut like inside round. Save lots of money and get a far better end result. Season it with coarse kosher salt, cracked black pepper, and garlic powder, with a little herb rub if you like. Let it dry-brine, roast it to your liking, then chill it overnight so you can slice it deli-thin. It’s the beef I pile onto my favourite cold roast beef sandwich.
Ingredients
- 1 lean boneless beef roast, about 885 g (just under 2 lb). I used inside round because it was good value.
- Avocado oil enough for a light coat
- Coarse kosher salt
- Freshly ground coarse black pepper
- Garlic powder
- Herb rub optional
Instructions
- Season and dry-brine. Pat the roast dry with paper towels. Rub it with a light coat of avocado oil to help the dry rub stick. Season all sides with coarse kosher salt, black pepper, garlic powder, and Tuscan herb rub, if using. Apply all the seasonings together. Refrigerate for at least 3 hours, preferably overnight.
- Set up the roasting pan. Preheat the oven to 300°F (150°C). Set the beef on a wire rack in the roasting pan so hot air can circulate underneath and help it cook evenly.
- Roast to your preferred doneness. Start checking the thickest part after about 60 minutes. For whole-cut beef, Health Canada lists 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well done. Cook until the centre reaches at least 145°F (63°C). The temperature may rise another 7–10°F (4–6°C) as it rests, so keep that in mind when aiming for your preferred finish. The amount varies, so check with your thermometer. Health Canada’s safe cooking temperatures
- Rest and chill. Let the roast rest for about 15 minutes. Refrigerate it within 2 hours of cooking and chill it overnight so it firms up for slicing. Public Health Agency of Canada food safety tips
- Slice deli-thin. Remove any butcher’s twine. While the roast is cold, slice it across the grain as thinly as you can with a meat slicer or a sharp knife.
Video
Notes
- Choosing the roast: Inside round was my budget pick. Another lean, boneless beef roast works too. A different size or shape will change the cooking time.
- Seasoning: The Tuscan herb rub is optional. If yours contains salt, go a little lighter on the kosher salt.
- For the thinnest slices: Slice the beef straight from the fridge. Cold roast beef is firmer and easier to cut evenly.
