If you’ve ever stood in the grocery store staring at the deli counter wondering what’s actually in that meat… you’re not alone.

I’ve been on the hunt for a clean, simple deli meat that I’d feel good about feeding my family—and honestly, I hadn’t found one we truly loved.

And with our freezer full of wholesome meat cuts, I’ve always wanted to make my own… but let’s be real—who has time for that?!

Well… I finally found a recipe that checks all the boxes:

It’s simple

Uses ingredients I already had

Pairs perfectly with a cut we have plenty of: eye of round roast

And the best part? The kids loved it!

This roast is lean, packed with rich beefy flavor, easy to slice, and makes the most delicious homemade deli meat. I couldn’t wait to share it with you!

Keep reading for the recipe—and let me know if you give it a try!

Homemade Deli Roast Beef

Prep Time: 5 minutes | Cook Time: 1 hr

Ingredients:

• 2 -3lb pound eye of round roast
• 1 tablespoon sea salt
• 2 tablespoons olive oil
• 1 teaspoon dried sage or rosemary
• 1 teaspoon dried thyme
• 3/4 teaspoon ground pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon onion powder
• 1/2 teaspoon paprika

Instructions:

1. Set your roast on a plate and sprinkle all over with sea salt and place back in fridge in a ziploc for 8-24 hours.
2. Set roast out 30 minutes before cooking and preheat your oven to 500 degrees.
3. Combine all your seasonings along with oil in a small bowl.
4. Pat roast dry with paper towels and rub all over with oil/spice paste.
5. Place roast on foil lined baking sheet.
6. Cook at 500 degrees for 15 minutes and then reduce temperature to 300 degrees.
7. Cook for another 15-30 minutes and check the temperature. You want to get the middle of the roast to 130 degrees.
8. Cook another 10-20 minutes if needed to reach desired temperature.
9. Remove the roast from the oven and rest for 30 minutes. Wrap the roast in the foil with all the juices to marinate, place in a container and chill in the fridge for 4-5 hours or overnight.
10. Using a large sharp slicer knife (or meat slicer if you have it!), slice against the grain as thinly as possible.

Storage:

 

In the fridge: Use a shallow container and use within 3-4 days. Alternatively, wrap the meat in plastic wrap and then place in a container, use within 5-6 days.

To freeze, you can vacuum seal or wrap in plastic wrap and then heavy duty foil. Use within 2-3 months.

 

How to Use It All Week:

• Sandwiches
• Roll up with a slice of cheese
• Wraps
• Salad topper