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Roast Beef sliced thin on cutting board from above

Homemade Roast Beef Deli Style Meat {& how to use it for lunches}

Roast Beef Deli meat, made at home, is a weekday lunch packer’s dream!
Why yes, beef isn’t just for dinners.
Here is how to make your own roast beef deli meat, and what to do with it for weekday lunches for kids and adults!

Course Meal Prep Lunch
Cuisine American
Keyword Deli Roast Beef, Homemade deli meat
Prep Time 10 minutes
Cook Time 50 minutes
Servings 6 lunches
Calories 127kcal
Author Steph


  • 2 lb eye round roast beef you can use any size roast, you will just need to adjust cook time.
  • 2 tbsp Dijon mustard
  • 2 tsp salt
  • 2 tsp fresh ground pepper
  • 2 tsp dried oregano


  • Pre heat oven to 425°F
  • Spread a thin layer of Dijon mustard all over the roast. This is what will bind your seasonings.
  • In a small bowl, combine the salt, pepper and oregano.
  • Season the roast with the spice mixture.
  • Place a rack (like a baking cooling rack) on top of a cookie sheet and place the roast on the rack.
  • Roast at 435°F for 20 minutes, then drop the oven temperature to 300°F for 30 minutes.
  • Use a meat thermometer to determine doneness.
    120 F = rare
    126 F = medium-rare
    134 F = medium
    150 F = medium-well

  • When at desired doneness, remove from oven, cover and allow to rest and cool.
  • Do not try and slice your roast while hot or warm. You won't get that deli meat slice.
  • Cool your roast in the fridge for a few hours before slicing.
  • Slice against the grain when making your slices.
  • Add your homemade roast beef deli meat to lunches for your family for the week!
  • Use within 4 days, and freeze leftovers for up to 3 months.


Calories: 127kcal | Carbohydrates: 1g | Protein: 21g | Fat: 5g