Easy Homemade Deli Roast Beef Lunch Meat

This homemade deli-style roast beef has only two ingredients, is easy to make, is budget-friendly, and is perfect for all your sandwiches! Skip the deli and make your lunch meat at home!

The Easiest From-Scratch Deli Roast Beef

I REFUSE to spend $15-18 a pound on deli roast beef at the store. Years ago, I made it my mission to make even something as simple as lunch meat at home because:

1. I can make it for WAY less.
2. I can control the ingredients – no mystery chemicals or processed meats.

TKW Family Love

2 ingredients and that’s it? Lori you are a lifesaver! My family goes through pounds of roast beef a week as it’s our favorite and you’re right it’s so expensive! I told my husband that by all the money we could save by making this ourselves we could buy that Yoder he’s been begging me for!

Do you have another smoked deli meat recipes you can share? THANK YOU!!!

Jamey

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Let me show you how EASY it is to make this foolproof deli-style roast beef at home! Just two simple ingredients and patience are needed to make one of the best bites you’ll have!

While this recipe is made on the smoker, you can easily make it on the grill or in your home oven (details below). It has two ingredients, and yes, it’s that simple! The hardest part is that you must be patient, as it involves specific techniques to ensure you end up with THE BEST deli roast beef!

Homemade Deli Roast Beef Lunch Meat Ingredients

This recipe could not be simpler. Only two ingredients make this deli meat out of this world!

• Eye of Round: trimmed and silver skin removed
• Chupacabra Brisket Magic Seasoning

How to Dry Brine Deli Roast Beef

This is a straightforward recipe, but it does require one crucial thing—patience. This technique is tried and true and should not be skipped.

1. Trim the Eye of Round and remove all of the silver skin.
2. Pat the meat dry and liberally coat it with the Chupacabra Brisket Magic Seasoning on all sides (including the ends).
3. Wrap the meat up snug in plastic wrap and set it in the refrigerator overnight (or at least 12 hours).

Chef Lori’s Tidbit: What Cuts To Use To Make Roast Beef

The name of the game here is keeping it flavorful and inexpensive. I swear by using the eye of round. However, you can use a top round or a top sirloin. The driving force is to go for what’s economical for you. Sure, a top or strip loin works, but it’s expensive.

I prefer the eye of round roast as the tight grain of the muscle and lack of excess fat make it the best for slicing thin. It’s perfect served warm or cold.

How to Smoke Deli Roast Beef

1. Fill the Yoder Smokers YS640 hopper with pellets (I went with a competition blend) and set the temperature to 250°F.
2. While the smoker is heating up, remove the meat from the fridge, unwrap it, and put it in a MEATER wireless thermometer.
3. Once the smoker is at temperature, add the eye of round to the top rack (damper halfway open) and smoke until it reaches an internal temperature of 135°F.

What Happens if I Don’t Let The Meat Chill?

1. HONESTLY?: Nothing, as it’s perfectly edible. You’ll have an amazing Medium cut of roast beef, but it won’t be “sliceable” for deli meat.
2. RESTING IS KEY: The roast beef will be far easier to slice when cold for deli sandwiches

Resting Eye of Round

4. Remove the meat from the smoker and rest on the counter for 30-45 minutes (remove the MEATER thermometer).
5. Wrap the cooled meat snugly with plastic wrap, place it in an optional plastic bag, and refrigerate it to rest overnight*.

* This is where I said you need patience.

How to Slice Smoked Deli Roast Beef

The next day, remove the chilled eye of the round from the fridge, unwrap, and slice it to your desired sandwich meat thickness. I use a Brisket Slicer to cut mine, but you could use an inexpensive Deli Slicer. I’ve yet to find one that is not commercial that I would recommend. I’m looking, folks.

The most important thing is to slice it against the grain.

What to Serve Deli Roast Beef Lunch Meat With

You have a pretty diverse way to serve these:

• Bun: This can be made into an Arby ‘s-style sandwich or put on an onion bun with beer cheese.
• Crostini: place on a crostini with a creamy horseradish sauce, arugula, and Parmesan cheese
• Focaccia: Place the deli meat between 2 slices of warmed Focaccia, fig jam, caramelized onions, and Boursin or Feta

Other Ways to Make Deli Roast Beef

Grilled Roast Beef:

1. Follow the same steps to coat it and chill it before smoking.
2. The next day, set up your grill for indirect cooking at 250°F. Place the prepared eye of round on the indirect side and grill until the internal temperature reaches 120°F.
3. Remove from the grill and increase the direct side to 450°F (carefully remove your MEATER). Place the roast on the hot side and sear for 2-3 minutes per side.
4. Remove from the grill, allow to rest for 30-45 minutes, wrap, and chill in the fridge overnight.

Deli Roast Beef Lunch Meat in The Oven:

1. Follow the same steps to coat it and chill it before cooking.
2. Remove from the fridge and unwrap 1 hour before cooking.
3. Preheat the oven to 500°F. Insert a MEATER. Place the roast in the oven and cook for 15 minutes, then drop the heat to 300°F and cook until the internal temperature reads 135°F.
4. Remove the MEATER from the oven and rest for 30-45 minutes before wrapping and chilling.

Homemade Deli Roast Beef Lunch Meat Recipe

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This homemade deli-style roast beef has only two ingredients, is easy to make, is budget-friendly, and is perfect for all your sandwiches! Skip the deli and make your lunch meat at home!

• Author: Lori
• Prep Time: 10 minutes
• Cook Time: 1.5-2 hours
• Total Time: 2.5 hours
• Yield: ~24 servings
• Category: deli roast beef, how to make lunch meat, roast beef lunch meat, smoked roast beef
• Method: grill, oven, smoker
• Cuisine: deli roast beef, how to make lunch meat, roast beef lunch meat, smoked roast beef

Ingredients

• 3–5 pound Eye of Round, trimmed and silver skin removed
• 3 Tablespoons to 1/3 cup Chupacabra Brisket Magic Seasoning

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Instructions

1. Trim the Eye of Round and remove all of the silver skin. 
2. Pat the meat dry and liberally coat it with the Chupacabra Brisket Magic Seasoning on all sides (including the ends).  
3. Wrap the meat snugly in plastic wrap and refrigerate it overnight (or at least 12 hours). 
4. Fill the Yoder Smokers YS640 hopper with pellets (I went with a competition blend) and set the temperature to 250°F. 
5. While the smoker is heating up, remove the meat from the fridge, unwrap it, and put it in a MEATER wireless thermometer. 
6. Once the smoker is at temperature, add the eye of round to the top rack (damper halfway open) and smoke until it reaches an internal temperature of 135°F. 
7. Remove the meat from the smoker and rest on the counter for 30-45 minutes (remove the MEATER thermometer). 
8. Wrap the cooled meat snugly with plastic wrap, place it in an optional plastic bag, and refrigerate it to rest overnight. 
9. The next day, remove the chilled eye of the round from the fridge, unwrap, and slice it to your desired sandwich meat thickness. 
10. Store leftovers in the fridge for 3-5 days covered in an air-tight container.

Notes

*Time does not include the chilling time in the fridge

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