Deli Style Roast Beef (Foolproof Method!) Recipe

I love experimenting with a humble 3 lb beef roast, mixed with kosher salt, black pepper, garlic powder, and a splash of beef broth. This recipe for Make Your Own Deli Meat offers an intriguing spin on lunch meat that feels simple yet utterly satisfying with every bite pure pleasure.

I’ve always been a fan of turning a simple cut of meat into something special, and this Deli Style Roast Beef recipe does just that. I love how an economical 3 lb beef roast, like a bottom round, transforms into tender, flavorful meat that can easily compete with any deli roast beef out there.

I start with a blend of 2 tbsp kosher salt, 1 tbsp coarsely ground black pepper, 1 tsp garlic powder, and 1 tsp onion powder with a pinch of dried thyme and paprika to bring out a robust roast beef seasoning. Adding 1 cup of low-sodium beef broth gives the dish a rich depth while a bay leaf (optional) really rounds out the flavor.

I’ve found making your own deli meat at home is totally worth trying if you’re into recipes using roast beef deli meat and crave lunch meat recipes that deliver a punch of flavor every time. It’s a foolproof method that’s perfect for any home cook.

Why I Like this Recipe

I really love this recipe for several reasons. First off, it turns a cheap cut of beef into something super tender and full of flavor; I mean, who knew an economical roast could taste so good? Second, the spice mix is perfect—it’s simple but packs a punch with salt, pepper, garlic, and all that good stuff, so every bite is loaded with flavor. Third, I really appreciate how easy it is to follow the instructions. Even if you’re not the best cook, the step-by-step directions help you nail it every time and the roast ends up fall apart tender. Lastly, it’s super budget friendly and makes for an awesome homemade deli meat that you can enjoy on sandwiches or by itself, which always makes me feel pretty proud in the kitchen.

Ingredients

• Protein-packed beef roast offers essential nutrients; its slow cook yields juicy, tender slices.
• Kosher salt boosts flavor without extra additives, making the beef taste just right.
• Garlic powder adds a robust aroma and savory tang that really lift the overall dish.
• Dried thyme infuses a subtle earthy note that lightens up the hearty roast.
• Low-sodium beef broth keeps the roast moist and imparts richness while keeping salt low.

Ingredient Quantities

• 3 lb beef roast (bottom round or a similar economical cut)
• 2 tbsp kosher salt
• 1 tbsp coarsely ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• 1 cup low-sodium beef broth
• 1 bay leaf (optional)

How to Make this

1. Preheat your oven to 325°F and grab a large roasting pan.

2. Pat your 3 lb beef roast dry with paper towels to help the seasoning stick.

3. In a small bowl, mix together 2 tbsp kosher salt, 1 tbsp coarsely ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried thyme, and 1/2 tsp paprika.

4. Rub this spice mix all over the beef roast, making sure to cover all sides evenly.

5. Place the seasoned roast into your roasting pan and nestle the optional bay leaf next to it.

6. Pour 1 cup low-sodium beef broth into the pan around the roast, being careful not to wash off the spices.

7. Put the pan in the oven and let the roast cook for about 2 to
2.5 hours, or until the meat becomes super tender (check with a fork to see if it easily pulls apart).

8. Once cooked, remove the roast from the oven, cover it loosely with foil, and let it rest for about 10-15 minutes.

9. After resting, slice the beef thinly against the grain to ensure maximum tenderness.

10. Enjoy your homemade deli style roast beef on sandwiches or by itself for a tasty, budget-friendly lunch!

Equipment Needed

1. Oven (preheated to 325°F)
2. Large roasting pan
3. Paper towels
4. Small mixing bowl
5. Measuring spoons
6. Fork for testing tenderness
7. Aluminum foil
8. Sharp knife and cutting board for slicing the meat

FAQ

Deli Style Roast Beef (Foolproof Method!) Recipe Substitutions and Variations

• If you dont have kosher salt, you can use sea salt, but use a slightly smaller amount since it can be a bit more concentrated.
• If you dont have coarsely ground black pepper, white pepper works pretty well or even pre-ground black pepper can do in a pinch.
• Garlic powder can be switched out for minced garlic. Just remember to lower the salt level if you use garlic salt instead.
• For onion powder, dried minced onions or even finely chopped dried onion flakes can work, although the texture might change a little.
• If you dont have dried thyme, you might try oregano or marjoram since they have a similar earthy flavor, but use a bit less because they’re sometimes stronger.

Pro Tips

1. Try letting the roast sit at room temperature for about 30 minutes before you put it in the oven. This helps the meat cook more evenly and can make it even more tender.

2. If you got the time, sear the beef in a really hot pan for a couple of minutes on each side before rubbing on the spices. It really locks in the juices and gives it a deeper flavor.

3. Keep an eye on the liquid in the pan and baste the meat once or twice during cooking if you think it’s drying out a bit. It can help add extra moisture and flavor.

4. Use a meat thermometer if you can, so you can be sure your roast is done the way you like it without overcooking. Just pop it in the thickest part and check that it reaches a safe temperature.