The Best Roast Beef (Deli Meat)
A simple, trusted method for cooking delicious Roast Beef that turns out juicy and flavorful every time. Perfect for any holiday meal or family dinner with plenty of leftovers that make amazing deli meat. This recipe is always a winner.
Homemade Roast Beef Deli Meat Recipe
Roast Beef Deli Meat is made using just a few simple ingredients, including any roast cuts, favorite seasonings, and wholegrain mustard for amazing crust and flavor. This recipe is also required some hands-off time for soaking the beef in flavored brine, slow cooking, and then chilling in the fridge, but the result is truly worth it.
Just like with our favorite Roasted Turkey Breast, the best thing about making this Roast Beef recipe is that you can serve one part of the roast beef for dinner and the other part keep for super delicious deli meat!
This recipe makes the best inexpensive beef deli meat to use for healthy kids’ sandwiches, lunch meat, or simple protein snack. This roast is also fantastic for adding slices to salads like this Caesar Salad, adding to a Cheese Board, or enjoying it with fresh Homemade Bagels. If you serve roast beef for dinner, pair it with Mashed Potatoes and Roasted Asparagus or this Air Fryer Vegetables and Potatoes for a balanced healthy meal.
Tips For Making the Best Roast Beef Deli Meat:
- Soak the beef in brin for 8-12 hours;
- Pat dry and season the beef before roasting;
- Roast at high heat for 15-20 min and then slow cook at low heat until it reaches the desired temperature. Cooking first minutes at a high temperature seals the meat and makes a beautiful crust. Roasting beef at low heat yields the moist and pink doneness of the meat;
- Rest the roasted beef before carving for 20-30 minutes and served straight away.
- Refrigerate leftovers (whole piece) that you don’t finish for dinner; then on the next day slice it thin for fabulous deli meat.
Why Is This Roast Beef Deli Meat Healthy and Good for You?
- It’s made only with natural ingredients – low in sodium, no sugar added, no coloring, and no preservatives. So, it’s better for your body than most processed meats on a deli counter.
- It has a lot of nutritional value – beef naturally is high in good-quality protein with all of the essential amino acids and is a great source of vitamins and minerals such as iron, zinc, and vitamin B12.
- It can improve workout performance – as beef is one of the best dietary sources of protein, eating roast beef helps in building and repairing muscles in combination with strength exercises. Choose leaner beef cuts – they work great for this recipe and are lower in calories. One serving of this roast beef has about 320 calories, 42g of protein, 15g of fat, and under 1g of carbs.
This recipe is an excellent addition to a healthy diet and regular consumption of lean beef helps to meet fitness goals.
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| Serving: | Prep time: | Cook Time: | Total Time: |
| 10 servings | 10 min | 1h 30 min | 1h 40 min |
Ingredients for Roast Beef Deli Meat
For the Brine:
- 12 cups (or ~3 quarts) cold water
- 4 Tbsp. (or 60g) salt
- 4 Tbsp. (or 44g) maple syrup
- 1/4 tsp. peppercorns
- 1/2 tsp. coriander seeds
- 3 bay leaves
- 2 tsp. garlic powder
- 1 tsp. dried rosemary
For Roasted Beef:
- 4 – 4 ½ lb (or ~2kg) beef roast, (blade roast, top round, or eye round)
- 2 tsp. paprika
- 2 tsp. steak seasonings
- 4 Tbsp. whole-grain Dijon mustard
- black pepper to taste
How to Make the Best Roast Beef Deli Meat
To Make Beef Brine:
- Add 12 cups of water to a large pot and add the salt, maple syrup, peppercorns, coriander seeds, bay leaves, garlic powder, and dried rosemary. Bring to a boil, then remove from heat and allow the brine to cool completely.
- Place the beef in the cooled brine and make sure the meat is completely covered in the brine. Cover with a lid or plastic wrap and refrigerate for 8 – 12 hours or overnight.
To Roast Beef:
- Preheat the oven to 500˚F (260˚C).
- Remove the roast from the pot and pat dry. Discard the brine.
- Pat dry the beef with paper towels and season all sides with paprika, steak seasonings, black pepper, and rub the mustard all over.
- Place the beef roast in an oven-safe dish and roast for 15-20 minutes, then reduce heat to 325°F and continue roasting:
- about 1 hour for medium-rare (130-135˚F)
- about 1 hour and 15 min for medium doneness (135-140˚F)
- about 1 hour and 30 min for medium-well doneness (140-145˚F)
- about 1 hour and 45 min for well done (150-155˚F).
*Use a digital thermometer to make sure you don’t undercook or overcook the meat.
- Remove the roast beef from the oven and transfer to a cutting board. Let it rest for at least 20 minutes before carving.
- Carve a part of the roast into thick slices and serve right away for dinner, if desired. Place the other part (whole piece) of the roast beef in a fridge overnight before slicing.
- If you’re not serving your roast beef for dinner, let it rest on the cutting board for about 1 hour to 2 hours, and then cover your roast with plastic wrap and refrigerate for 8-12 hours.
- Slice the chilled roast beef as thin as possible and enjoy delicious deli meat!
How Many Calories in Roast Beef Deli Meat
| Calories (per 1 serving, 155g): 322 kcal | Calories (per 100g): 210 kcal |
|---|---|
| Fat: 15.5 g | Fat: 10.0 g |
| Carbohydrates: 0.8 g | Carbohydrates: 0.6 g |
| Protein: 42.4 g | Protein: 27.2 g |
The Best Roast Beef (Deli Meat)
Ingredients
For the Brine:
- 12 cups or ~3 quarts cold water
- 4 Tbsp. or 60g salt
- 4 Tbsp. or 44g maple syrup
- 1/4 tsp. peppercorns
- 1/2 tsp. coriander seeds
- 3 bay leaves
- 2 tsp. garlic powder
- 1 tsp. dried rosemary
For Roasted Beef:
- 4 - 4 ½ lb or ~2kg beef roast, (blade roast, top round, or eye round)
- 2 tsp. paprika
- 2 tsp. steak seasonings
- 4 Tbsp. whole-grain Dijon mustard
- black pepper to taste
Instructions
To Make Beef Brine:
- Add 12 cups of water to a large pot and add the salt, maple syrup, peppercorns, coriander seeds, bay leaves, garlic powder, and dried rosemary. Bring to a boil, then remove from heat and allow the brine to cool completely.
- Place the beef in the cooled brine and make sure the meat is completely covered in the brine. Cover with a lid or plastic wrap and refrigerate for 8 – 12 hours or overnight.
To Roast Beef:
- Preheat the oven to 500˚F (260˚C).
- Remove the roast from the pot and pat dry. Discard the brine.
- Pat dry the beef with paper towels and season all sides with paprika, steak seasonings, black pepper, and rub the mustard all over.
- Place the beef roast in an oven-safe dish and roast for 15-20 minutes, then reduce heat to 325°F and continue roasting
- about 1 hour for medium-rare (130-135˚F) - about 1 hour and 15 min for medium doneness (135-140˚F) - about 1 hour and 30 min for medium-well doneness (140-145˚F) - about 1 hour and 45 min for well done (150-155˚F). - Remove the roast beef from the oven and transfer to a cutting board. Let it rest for at least 20 minutes before carving.
- Carve a part of the roast into thick slices and serve right away for dinner, if desired. Place the other part (whole piece) of the roast beef in a fridge overnight before slicing.
- If you’re not serving your roast beef for dinner, let it rest on the cutting board for about 1 hour to 2 hours, and then cover your roast with plastic wrap and refrigerate for 8-12 hours.
- Slice the chilled roast beef as thin as possible and enjoy delicious deli meat!
Notes
| Calories (per 1 serving, 155g): 322 kcal | Calories (per 100g): 210 kcal |
|---|---|
| Fat: 15.5 g | Fat: 10.0 g |
| Carbohydrates: 0.8 g | Carbohydrates: 0.6 g |
| Protein: 42.4 g | Protein: 27.2 g |