How to Make Deli Style Roast Beef in the Oven?
Roast beef might sound super complicated to make; however, when you have a good piece of meat and add herbs you can make flavorful and juicy deli style roast beef at home. If you haven’t made roast beef in the oven, this recipe just takes a few minutes to prep using Beef London Broil! This roast beef seasoning mix uses dried herbs that you probably already have in your pantry to create a flavorful crust as it cooks in the oven.
The trick to cooking this Beef London Broil is to have the oven on high and then simply turn off the oven; the meat then slowly cooks in the oven giving you tender roast beef! Now this recipe does take some patience, as you must keep that oven door shut, but it’s worth it. The best part, this recipe is a great base to create French dip sandwiches, roast beef sliders or add some slices to your charcuterie board.
Deli Style Roast Beef in the Oven
For Roast Beef:
1 - (2 to 3 pounds) Beef London Broil or (Beef Eye of Round)
2 tbsp avocado oil or enough to coat all sides
2 tsp dried crushed rosemary
1 tsp dried thyme
1 tsp kosher salt
½ tsp fresh ground black pepper
1 tsp granulated garlic
1 tsp onion powder
½ tsp paprika
For Au Jus: (Optional ingredients and steps in recipe)
8 garlic cloves, unpeeled
2 cups beef or chicken bone broth
- Preheat the oven to 500F.
- Place the London Broil in the roasting pan. Add avocado oil to the beef, being sure to rub the oil all over the roast until completely coated. Season with dried rosemary, dried thyme, salt, pepper, granulated garlic, onion powder and paprika.
- Remove the beef from the roasting pan and set aside. Spread the unpeeled garlic cloves in the bottom of the pan and pour 1 cup of beef bone broth into the pan. Place the roasting rack on top and place the beef on the rack.
- Turn the oven temperature down to 475 F. Roast the beef for 10 to 15 minutes depending on size. To figure out the roast time, calculate 5 minutes per pound for medium rare and about 6 minutes for medium.
- Now, turn off the oven and let the beef sit in the oven. Do not open the door, as the heat will escape. Let the meat slowly cook for 2 to 3 hours (1 hour per pound of beef).
- Remove from the oven and let the meat rest on a cutting board for about 20 minutes before slicing and serving. Alternatively, if you prefer cold roast beef after the resting time, cover and refrigerate it for several hours or overnight. It will be much easier when chilled to thinly slice roast beef.
- Make the Au Jus: Don’t forget to use all those wonderful flavors from the drippings to make an au jus! In a saucepan, heat the remaining 1 cup of beef bone broth on low. Remove the rack from the pan. Add the heated bone broth into the pan and scrape all the caramelized pieces from the bottom. Then transfer the liquid back into the saucepan on low heat. Bring to a simmer and reduce down for about 5 minutes.
- Slice just enough roast beef for serving and pour drippings over the sliced meat when ready to serve.
- Store the roast beef in an airtight container in the fridge for up to a week or slice and freeze. We recommend keeping the leftover roast beef whole if storing leftovers in the fridge to keep it juicy. Save the drippings in a separate container to reheat.