Can I freeze sliced roast beef?

Yes‚ you can freeze sliced roast beef in small amounts for later use․ Some tips from the recipe include vacuum-packing slices or wrapping them securely in wax paper and heavy-duty foil․ Do not freeze a large amount of sliced roast beef all together because you won't be able to pull individual slices from the freezer when needed․ Freeze individually measured amounts of sliced roast beef for use at a later time‚ such as sandwiches‚ snack trays‚ or plates of sliders․

How should I store and portion roast beef?

Wrap slices of cold roast beef tightly in aluminum foil and pack them in a plastic bag․ Alternatives include containers with lids sold for packing luncheon meats․ Consider portioning roast beef slices into smaller packages if some of the slices will be eaten as part of lunches throughout the week․ It is easier to handle cold roast beef than hot roast beef․ Labeled packages of roast beef in the refrigerator can be used to plan sandwiches․

Can I reheat deli style roast beef?

Yes‚ you can warm roast beef slices for use in a sandwich․ Warming chilled roast beef slices can make them easier to use in sandwiches․ Do not warm the roast beef slices too much or they may overcook beyond medium rare․ Chilling and slicing the roast before serving can help you slice the roast more thinly and evenly for easier warming of slices at serving time․

Can I double this roast beef recipe?

Yes‚ you can cook more than one roast simultaneously if you have enough roasting pans and oven space․ You'll need to keep track of separate roasts because the position of the roasts in the pan affects cooking time․ Cooking time for two roasts probably won't be double the time it takes to cook one roast․ Leave space between roasting pans for air circulation and use the side of each roast to insert a meat thermometer and check the temperature․

What roast can I use instead?

Eye of round is suggested‚ but other cuts suggested by the recipe include top round‚ bottom round‚ top sirloin‚ and sirloin tip․ Other cuts may differ in other qualities from those suggested by the recipe․ Cooking time for other roasts may differ from the time given in the recipe․ Choose a roast with a fat cap when possible and position the roast fat side up․

Deli Style Roast Beef with a Savory Herb Spice Crust

By Liam CarterSep 29, 2026

Prep

5 min

Cook

65 min

Total

160 min

Servings

Level

Easy

Jump to recipe

Prepare a roast to last for a week for lunch sandwiches: roast and refrigerate the roast‚ then slice it for sandwiches during the week․ Deli Style Roast Beef includes eye of round and other ingredients in a dry rub to keep the roast moist and pink-centered when served in sandwiches․

Deli Style Roast Beef with a Savory Herb Spice Crust

The eye of round is a lean cut of meat․ Olive oil is added to the kosher salt‚ rosemary‚ thyme‚ pepper‚ granulated garlic‚ onion powder‚ and paprika to help them adhere to the meat․ Bake the meat at a high temperature until browned‚ then at a lower temperature to finish cooking․ To ensure even browning of the seasoned meat‚ lay the meat on a rack in a roasting pan with the fat side up․

Expect a nicely browned crust and medium-rare center if the probe of an inserted thermometer enters through the side of the roast and reads 130 to 135 degrees F or less․ Begin checking for doneness after 35 minutes at the low end of this range‚ as the temperature of the roast rises quickly toward the end of cooking․ Let the roast rest before wrapping or slicing․ Cooking the roast to more than 135 degrees F is more likely to result in toughness than extended cooking time․

Serve cold roast beef on bread‚ sandwich rolls‚ and charcuterie boards․ Other options include cream cheese and asparagus pinwheels․ Package sliced roast beef with aluminum foil and other lunch containers or bags to provide a complete lunch meal․ Sliced cold roast beef can also be used to make Italian roast beef slider sandwiches․

Why you'll love this recipe

A roast makes ten servings․ Making several lunches at once saves money compared with buying individual packages from the deli counter․
Chilling the cooked roast allows you to cut it thinly and evenly with a sharp knife or slicer so the pieces can be packed and stored for future sandwich use․
Cutting meat into smaller pieces before freezing allows you to use more meat over time by thawing and eating smaller portions for things like sandwiches․
The dry rub contains ingredients typically available in most homes․ Using a dry rub recipe can be helpful when packing lunches that include protein sources․
Eye of round is an inexpensive cut of meat․ Cooked roast beef can save money on prepared meals and offer thin slices of flavorful meat․
Cold leftovers cooked the night before can save cooking time and offer other advantages‚ such as a firmer texture for use in foods like sandwiches and rolls․

Instructions

Remove the roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.

Meanwhile, preheat the oven to 500 degrees F.

Combine all Roast Beef Seasoning Mix ingredients in a small bowl.

Pat the roast dry with paper towels, drizzle with olive oil, and rub the oil over all sides.

Sprinkle all sides, including the ends, with the seasoning mix. Place the roast on a rack in a roasting pan with the fat cap facing up.

Roast for 15 minutes, until nicely browned.

Reduce the oven temperature to 300 degrees F and roast for another 40 to 50 minutes, until the internal temperature reads 130 to no more than 135 degrees F.

Begin checking the temperature after 35 minutes by inserting an instant-read thermometer through the center of the roast from the side. Watch closely because the temperature can rise quickly near the end.

Remove from the oven and rest for 20 to 30 minutes before slicing. Alternatively, after resting, wrap the roast in foil and refrigerate for several hours or overnight before slicing.

Use a meat slicer or sharp knife to slice the roast against the grain as thinly as possible.

FAQ

Yes‚ the roast can be roasted‚ cooled‚‌ sliced‚ and chilled for hours or overnight․ Chilling allows thin slicing‌ comparable to deli-sliced meats․ Whole roasts are easier to‌ slice․ You may want to chill the roast at the same time as preparing lunch instead of immediately slicing‌ it after roasting․

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Lunch Dinner Beef American

Deli Style Roast Beef with a Savory Herb Spice Crust

Name: Deli Style Roast Beef with a Savory Herb Spice Crust
Prep time: 5 min
Cook time: 65 min
Total time: 160 min
Yield: 10 servings
Ingredients: 2 1/2 lb eye of round roast (2½ to 3½ pounds; top or bottom round, top sirloin, or sirloin tip also work well); 2 tbsp olive oil (or enough to generously coat all sides); 1 tsp kosher salt; 1 tsp dried crushed rosemary; 1 tsp dried thyme; 3/4 tsp freshly ground black pepper; 3/4 tsp granulated garlic (or garlic powder); 3/4 tsp onion powder; 1/2 tsp paprika

By Liam CarterSep 29, 2026

Prep

5 min

Cook

65 min

Total

160 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

A roast makes ten servings․ Making several lunches at once saves money compared with buying individual packages from the deli counter․
Chilling the cooked roast allows you to cut it thinly and evenly with a sharp knife or slicer so the pieces can be packed and stored for future sandwich use․
Cutting meat into smaller pieces before freezing allows you to use more meat over time by thawing and eating smaller portions for things like sandwiches․
The dry rub contains ingredients typically available in most homes․ Using a dry rub recipe can be helpful when packing lunches that include protein sources․
Eye of round is an inexpensive cut of meat․ Cooked roast beef can save money on prepared meals and offer thin slices of flavorful meat․
Cold leftovers cooked the night before can save cooking time and offer other advantages‚ such as a firmer texture for use in foods like sandwiches and rolls․

Ingredients

Servings10

•2 ½ lb eye of round roast (2½ to 3½ pounds; top or bottom round, top sirloin, or sirloin tip also work well)
•2 tbsp olive oil (or enough to generously coat all sides)
•1 tsp kosher salt
•1 tsp dried crushed rosemary
•1 tsp dried thyme
•¾ tsp freshly ground black pepper
•¾ tsp granulated garlic (or garlic powder)
•¾ tsp onion powder
•½ tsp paprika

Instructions

1
Remove the roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
2
Meanwhile, preheat the oven to 500 degrees F.
3
Combine all Roast Beef Seasoning Mix ingredients in a small bowl.
4
Pat the roast dry with paper towels, drizzle with olive oil, and rub the oil over all sides.
5
Sprinkle all sides, including the ends, with the seasoning mix. Place the roast on a rack in a roasting pan with the fat cap facing up.
6
Roast for 15 minutes, until nicely browned.
7
Reduce the oven temperature to 300 degrees F and roast for another 40 to 50 minutes, until the internal temperature reads 130 to no more than 135 degrees F.
8
Begin checking the temperature after 35 minutes by inserting an instant-read thermometer through the center of the roast from the side. Watch closely because the temperature can rise quickly near the end.
9
Remove from the oven and rest for 20 to 30 minutes before slicing. Alternatively, after resting, wrap the roast in foil and refrigerate for several hours or overnight before slicing.
10
Use a meat slicer or sharp knife to slice the roast against the grain as thinly as possible.