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This roast beef recipe is seriously easy, and seriously delicious! Only 4 ingredients and about 90 minutes will have you supplied with enough food for multiple lunches, dinners and snacks. The beauty of this recipe, aside from the fact that it’s so delicious is that it takes very little time to prep and put together.Eye of Round is my preferred cut for this as it’s usually cut pretty clean coming from the butcher or the grocery store, and it’s a fairly lean cut. Normally we are looking for lots of marbling and fat running through the meat if we’re cooking a steak, or a large cut like a brisket for low and slow cooking. The beauty of this being lean is that when you slice and eat it, you’re not having large pieces of cold fat in your mouth as you bite into the sandwich. This is really something special.Pro Tip – there are many ways to season this – however I choose . It’s easy and has HUGE flavor that carries through from the smoker to the fridge to the sandwich and your mouth.

Let’s Prep:

Name: Homemade Deli Roast Beef
Prep time: 10 min
Cook time: 90 min
Ingredients: 1 Eye of Round Roast; 2 tbsp Avocado oil (light coat for binder); Al Frugoni Asado All Purpose Rub

Since this recipe is so easy to cook that also means there’s not a lot of prep time either. The main thing we’re looking for here is that the meat has a good trim on it, meaning there are no big or hard pieces of fat that come from the store or butcher. Trim that off along with any thick silver skin that’s on the meat. Though if you leave a little, that’s ok too.Simply tie up your roast with 3 or 4 pieces of butcher twine, then slather with a light layer of oil to act as a binder. Liberally cover with seasoning. This is an important part, don’t skimp on this. The meat is very thick, and when you slice it, it’ll be thin so you want as much flavor packed in as you can!

Let’s Cook:

I like to use a thermometer to track my cooks. It makes cooking way easier and not only tells me the temperature inside the meat, but also how long until my food will be ready. This helps with tracking of side dishes and letting the family know when to be ready for dinner. Simply insert the thermometer, put the meat on the grill and close the lid. That’s it. Just open it up again when the app on your phone tells you that the meat is ready.

Let’s Eat:

When the meat is done on the smoker – remove it and let it rest enough to cool down to the touch. After that, wrap tightly in aluminum foil and put in the fridge for a few hours to overnight. This is an essential part into turning this into deli meat. It will harden on the inside and slice easily. If you have an electric meat slicer, this is the perfect time to get it out. Otherwise a sharp knife will do the trick for you.I like to keep this simple. Mayo, a layer of fresh lettuce, and the roast beef on a toasted bun will hit the spot every time!

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Sliced pastrami with a tasty peppercorn crust rests on a wooden cutting board. The meat boasts a pink interior and perfectly seasoned outer layer.

Homemade Deli Roast Beef

Better & Cheaper than the Deli Counter!

Print Pin Rate

Prep Time: 10

Cook Time: 1 30

Servings:

Calories: 151kcal

Ingredients

1 Eye of Round Roast
2 tbsp Avocado oil light coat for binder
Al Frugoni Asado All Purpose Rub

Instructions

Preheat smoker to 250F
Trim your eye of round roast of any hard or tough fat left on by the butcher
Rub a thin layer of oil all over the roast to allow seasoning to adhere
Rub liberally with the rub cover the entire piece of meat without any gaps
Tie roast with 3 or 4 pieces of butcher twine to keep it's shape
Leave meat on the counter until smoker comes up to temp
Place meat on the smoker until hits internal temp of 105
Increase temperature to 450 and cook until the meat hits 120 internal
Remove roast from smoker and allow to rest on a cutting board for 15-20 minutes until it's no longer hot on the outside
Wrap in foil and refrigerate for 4 hours to overnight to firm up
Slice and make your favorite sandwiches