Homemade Deli Roast Beef Lunch Meat Recipe

Ingredients

• 1.36–2.27 kg (3–5 lb)eye of round, trimmed and with the silver skin removed
• 45–79 ml (3 tablespoons to ⅓ cup)Chupacabra Brisket Magic Seasoning

Instructions

1. 1

   Trim the beef

   Trim the eye of round, removing all the silver skin.

2. 2

   Season the meat

   Pat the beef dry, then coat it generously with the seasoning on every side, including the ends.

3. 3

   Chill overnight

   Wrap the meat snugly in cling film and refrigerate overnight, or for at least 12 hours.

4. 4

   Heat the smoker

   Fill the smoker hopper with pellets and set it to 121°C (250°F). The recipe uses a competition-blend pellet.

5. 5

   Prepare the beef

   While the smoker heats, take the meat out of the fridge and unwrap it. Insert a wireless meat thermometer.

6. 6

   Smoke the beef

   When the smoker reaches temperature, put the eye of round on the top rack with the damper halfway open. Smoke until the internal temperature reaches 57°C (135°F).

7. 7

   Rest the meat

   Take the beef out of the smoker and let it rest on the counter for 30–45 minutes. Remove the thermometer.

8. 8

   Chill a second time

   Wrap the cooled meat snugly in cling film, place it in a plastic bag if you like, and refrigerate overnight.

9. 9

   Slice the beef

   The next day, take the chilled eye of round out of the fridge, unwrap it and slice it to your preferred sandwich-meat thickness.

10. 10

    Store leftovers

    Keep leftovers covered in an airtight container in the fridge for 3–5 days.

What is deli-style roast beef?

Deli-style roast beef is cooked beef that is chilled and sliced for sandwiches, rather than served hot as a roast. It draws on the tradition of sliced cold meats sold at delicatessens, where thin, even slices make the meat easy to layer into a sandwich.

This version uses eye of round and a brisket seasoning blend, then gets its flavour from smoking. Chilling the cooked joint before slicing helps make thin, tidy slices easier to cut.

Nutrition and macros by portion

The nutrition label shows one serving as written: 87 calories, 17g protein, 0g carbs, 2g fat.

The recipe’s stated nutrition per serving is 87 kcal, with 16.7 g protein, 0 g carbohydrate and 2.2 g fat. The beef supplies most of the protein, while the seasoning contributes flavour; the portion contains no listed carbohydrate. Pair a sandwich with salad or vegetables for a more balanced plate.

Choosing and trimming the beef

Eye of round: this lean, fairly even-shaped cut works well when you want a roast that can be sliced across the grain. The recipe calls for the silver skin to be removed, since it does not soften in the same way as the meat during cooking.

Seasoning: the amount ranges from 45 ml to about 79 ml, so use the lower end for a lighter coating or more for a generous crust. Apply it to the ends as well as the sides so the whole joint is covered.

Why the overnight rests matter

Before smoking: the seasoned beef rests in the fridge for at least 12 hours. This gives the seasoning time to sit against the surface of the meat.

After smoking: the recipe calls for a 30–45-minute counter rest, followed by another night in the fridge. Keep the wrapped beef chilled after that initial rest, and slice it once cold.

Smoking to the temperature cue

Steady heat: set the smoker to 121°C and wait for it to reach temperature before adding the beef. The recipe uses the top rack and a halfway-open damper.

Doneness: use the internal temperature, rather than the clock, as the endpoint; the recipe specifies 57°C. Place the thermometer probe in the centre of the joint and follow local food-safety guidance for cooking beef.

Getting neat sandwich slices

Cold meat: chilling the joint overnight firms it up, making it easier to slice thinly without tearing. A sharp knife helps keep the slices even.

Across the grain: look for the direction of the muscle fibres and cut across them. Adjust the thickness to suit your sandwich, from very thin slices to sturdier ones.

Serving the roast beef

Sandwiches: layer the slices into bread or rolls with salad leaves, tomato, pickles or a sharp mustard. Choose additions to suit the seasoning and the kind of sandwich you want.

Beyond sandwiches: thin slices can also go into a wrap or be served cold alongside a salad and potatoes. Keep the beef refrigerated until you are ready to serve it.

Recipe notes & tips

• Trim away all the silver skin before seasoning.
• Pat the beef dry so the seasoning coats the surface evenly.
• Season the ends as well as the sides of the joint.
• Allow at least 12 hours for the first refrigerated rest.
• Use a thermometer to check the centre of the meat rather than estimating by time.
• Chill the roast overnight before slicing for more controlled cuts.

Variations

• Peppery crust: add freshly cracked black pepper to the seasoning before coating the beef.
• Herb accent: add dried thyme to the seasoning for an aromatic note.
• Smoky profile: use a different pellet blend to change the smoke character.
• Mustard sandwich: spread mustard on the bread and layer in the chilled beef.
• Wrap filling: roll thin slices with salad leaves and sliced vegetables in a wrap.

Common mistakes to avoid

• Leaving silver skin on: trim it away before seasoning so the surface is free of the tough membrane.
• Seasoning only the top: coat the sides and ends as well for even coverage.
• Skipping the first chill: refrigerate the wrapped beef for at least 12 hours as directed.
• Guessing doneness: check the internal temperature with a thermometer and follow local food-safety guidance.
• Slicing while warm: chill the roast overnight first for neater slices.
• Storing uncovered: keep leftovers in an airtight container in the fridge.

How to store

Keep sliced or unsliced leftovers covered in an airtight container in the fridge for 3–5 days. Serve cold, or reheat only the amount you plan to eat; the recipe is designed for chilled sandwich slices.

Frequently asked questions