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Deli-Style Roast Beef (Thin-Sliced)

Deli-Style Roast Beef (Thin-Sliced)

Time

  • Prep: 15 min
  • Cook: 1 hr 45 min
  • Total: 10 hr 15 min (8 hr inactive)

Servings: 8
Serving: about 4 thin slices (120 g / ~4 oz)

Ingredients

Roast Beef

  • Top round beef roast: ~1.25 kg (~2¾ lb) — or top sirloin, eye of round
  • Kosher salt: 10 g (≈2 tsp) — for dry brine
  • Black pepper: 1 tsp
  • Garlic powder: 1 tsp — optional
  • Onion powder: 1 tsp — optional
  • Neutral oil: 1 Tbsp — for searing

Instructions

  • Pat ~1.25 kg (~2¾ lb) top round beef roast dry. Mix 10 g (≈2 tsp) kosher salt, 1 tsp black pepper, and optional 1 tsp garlic powder / 1 tsp onion powder; season all over.
  • Refrigerate uncovered on a rack 8–24 hours. If skipping, season at least 30 minutes before cooking.

2. Preheat and sear

  • Heat oven to 275°F / 135°C.
  • Heat 1 Tbsp neutral oil in an oven-safe skillet over medium-high. Sear roast on all sides until browned, 6–8 minutes total.

3. Roast to temperature

  • Insert a probe or check with an instant-read thermometer. Roast at 275°F until:
  • 125–130°F / 52–54°C (medium-rare)
  • 135–140°F / 57–60°C (medium)
  • Typical time for a 2½–3 lb roast: 1½–2 hours. Go by temperature, not minutes.

4. Rest

  • Transfer to a board and rest 20 minutes to redistribute juices.
  • If making French Dip + Au Jus next, you may leave the roast whole and proceed to deglaze the pan in that recipe.

5. Slice thin

  • For deli-thin slices, chill the rested roast 30–60 minutes (optional), then slice very thinly against the grain (1–2 mm).

6. Serve or hold

  • Use immediately or keep slices covered and refrigerated. For hot applications, briefly swish slices in hot jus/stock or steam 10–20 seconds.

Notes / Make-ahead / Variations

  • Cuts: top sirloin is most tender; top round/eye of round are leaner and slice well.
  • Searing vessel: if you roasted on a rack over a sheet pan, deglaze the sheet pan later for au jus; if you seared/roasted in a skillet or roasting pan, deglaze that same pan.
  • Doneness: pull 5°F / 3°C below target; carryover will finish the cook.
  • USDA safe-minimum guidance for beef roasts is 145°F / 63°C with a 3-minute rest; use higher endpoint temperatures for risk-sensitive guests.
  • Seasoning: thyme or rosemary can be added to the rub; keep surface fairly dry for better browning.

Storage & reheating

  • Whole roast: up to 4 days refrigerated, tightly wrapped. Slice to order for best texture.
  • Sliced: up to 3 days refrigerated. Reheat gently by dipping in hot jus/stock; avoid prolonged microwaving.

Nutrition

Nutrient Full Recipe Per Serving (about 4 thin slices or 120 g / ~4 oz)
Calories 2528 316
Protein 352 g 44 g
Fat 112.8 g 14.1 g
Carbs 5.6 g 0.7 g
Fiber 1.6 g 0.2 g
Sugars 0 g 0 g
Sodium 4608 mg 576 mg
See nutrition details