Making your own deli-style roast beef at home is a game-changer, especially if you love a good sandwich as much as I do. Plus.. It is super easy to make and much cheaper than purchasing it from the deli.
Servings: 12 people
Calories: 55kcal
Deli-Style Roast Beef – On The Smoker or Pellet Grill.
Ingredients
- 1 lb Eye of Round Beef Roast
- 1 tbsp Worcestershire
- 2 tbsp Angry BBQ Salt, Pepper & Garlic Rub
Equipment
- Smoker or Pellet Grill (I used my Camp Chef Woodwind Pro)
- Wood Pellets (I used Bear Mtn BBQ Savory BBQ Pellets)
- Reliable meat thermometer (I use the ThermoWorks RFX wireless)
- Aluminum Foil
- Sharp knife for trimming (I keep my knives sharp with the Tumbler)
Instructions
Trim the Beef Roast
- Remove any silver skin or excess fat. Pat the roast completely dry with paper towels
Season the Roast Beef
- Coat the entire surface with Worcestershire sauce. Apply a generous amount of my Angry BBQ salt, pepper, and garlic rub.
- Let the seasonings rest on the meat at room temperature for 30-45 minutes. Insert the meat thermometer probe into the center of the roast.
Smoking The Roast Beef Deli Meat
- Preheat the smoker or pellet grill to 250°F. Place roast directly on grates. Smoke until internal temperature reaches 125°F. Do not flip or rotate during cooking. Typically takes around 2 hours, depending on size.
- Let The Roast Beef Rest. Wrap tightly in foil.
- Let it rest for 1 hour if you will be serving it hot, and let it rest for 3 hours in the refrigerator if you will be serving it cold.
Slice The Deli-Style Roast Beef
- For true deli-style results, you want paper-thin slices that practically melt in your mouth. This is why a quality meat slicer is worth the investment if you plan to make this regularly. Always slice against the grain. If you do not have a meat slicer, you can use a sharp knife, but try to slice the roast beef as thin as possible.
- The deli-style roast beef should have a nice bright pink color throughout.
Nutrition
Calories: 55kcal | Carbohydrates: 2g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 41mg | Potassium: 156mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 66IU | Vitamin C: 0.5mg | Calcium: 34mg | Iron: 2mg
Recipe Variations
- Traditional Roast Beef. Skip the smoker and roast in the oven at 250°F. Use rosemary and thyme in the rub.
- Peppered Roast Beef. Add extra black pepper to the rub. Add crushed red pepper flakes for heat.
- Herb-Crusted Roast Beef Version. Add fresh basil, thyme, and rosemary to the SPG rub. Use olive oil instead of Worcestershire.
What to Make With Deli-Style Roast Beef
- Classic French Dip Sandwich with Au Jus
- Roast Beef and Cheddar Sandwich
Frequently Asked Questions
Why wasn’t my roast beef pink? The key is pulling the meat at exactly 125°F internal temperature. Going higher will result in more done, grayer meat.
Can I use a different cut of beef? Yes! You can also use top sirloin, bottom round, top or strip loin. Eye of round is my preference for its uniform shape and lean meat, perfect for even cooking.
How long will this keep in the refrigerator? When properly stored in an airtight container, homemade roast beef will keep for 5-7 days. For best results, slice only what you plan to use in the next day or two.
Storing and Reheating
- Store the unsliced portion wrapped tightly in plastic wrap.
- Keep sliced meat in an airtight container.
- Best served cold for sandwiches.
- For hot sandwiches, briefly warm slices in a frying pan with beef broth if it dries out.
Serving Size
This recipe yields approximately 12 servings if you allow one-quarter pound for each sandwich.
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