Roast Beef Deli Meat

Fresh sliced Roast Beef Deli Meat served on a slightly toasted hoagie with a nice layer of mayonnaise covered with market fresh tomatoes, lettuce & onions is a hearty sandwich bursting with delicious flavors. This meat keeps great when refrigerated and slices almost effortlessly to give you the type of sandwich that goes above and beyond what most walk-in delis are able to provide on a consistent basis. Step up the flavor profile and add a little salt, black pepper, dried oregano & red wine vinegar to enjoy this homemade delicatessen-styled delight.

Watch the video and follow the simple instructions below to have this meat lovers dream sandwich for your next eatfoodlicious adventure. Like and share this or any of the video you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all my latest publications for meals that are worth every bite. Leave a comment and let us know any suggestions you may have for this or any other meal inspiration you would like to see me to develop. Thanks for visiting the site and come back again soon!

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Ingredients

In a small bowl: combine salt, black pepper, onion, garlic, rosemary and mix.

Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast.

Then coat the roast with the seasoning mixture. Place the roast on a baking rack on a baking sheet. Bake in the oven for 1 ½ hours for medium-rare (internal temp.130°-135°F) (highly recommended) or 2 hours for medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.

Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes.

Transfer the roast to a dish. Cover and refrigerate for at least 4 hours.

Or overnight (preferred).

Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating.

Slice the hoagie bread or sandwich bun in half. Spread mayonnaise on the bread. Add roast, tomatoes, lettuce & onions.

Highly recommend seasoning with salt, black pepper, dried oregano & red wine vinegar.

Enjoy!

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Roast Beef Deli Meat

Delicious juice filled thin slices of well seasoned meat for the perfect sandwich.
No ratings yet
Prep Time 5 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 35 mins
Course Main Course, Sandwich
Cuisine American
Servings 12
Calories

Ingredients
  

  • 4 lbs round eye roast
  • 3 tbsp extra virgin olive oil
  • 3 tsp salt
  • 2 tsp black pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp dried rosemary

Sandwich

  • Hoagie buns, sandwich buns or French bread
  • chopped lettuce
  • sliced tomatoes
  • sliced sweet onions
  • mayonnaise
  • salt, pepper & dried oregano
  • red wine vinegar

Instructions
 

  • Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking.
  • Preheat the oven to 275°F.
  • In a small bowl: combine salt, black pepper, onion, garlic, rosemary and mix.
  • Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture. Place the roast on a baking rack on a baking sheet.
  • Bake in the oven for 1 ½ hours for medium-rare (internal temp.130°-135°F) (highly recommended) or 2 hours for medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
  • Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate for at least 4 hours or overnight (preferred).
  • Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating. Slice the hoagie bread or sandwich bun in half. Spread mayonnaise on the bread. Add roast, tomatoes, lettuce & onions. Highly recommend seasoning with salt, black pepper, dried oregano & red wine vinegar.

Enjoy!

    Video

    Keyword best roast beef deli meat recipe, easy roast beef deli meat recipe, roast beef deli meat, roast beef deli sub recipe, roast beef sandwich
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