A challenge becomes much more fun when the process is simple and the ingredients are few.

Deli roast beef is one of those great indulgences. So beautifully sliced, subtle crust flavors, and the tenderness of each bite. Why poke around for the how? Let me tell ya!

This is a simple recipe, easy to follow and best of all… a handful of ingredients. No complications!

Best of all, cooking times can be controlled depending on how you like your meat. We love medium rare so I stopped the roasting before the max internal temperature. The result? Medium rare, deli style roast beef. Pass the bread!

Tying the round with cotton twine allows the shape to hold while roasting. Just a few loops around will do the trick.

This dry rub is very simple, no seasonings, no herbs. Just sugar and salt. The cane sugar and salt play definite parts in extracting humidity from the meat and creating a beautiful final crunchy exterior. We like simple!

Roast on high temperature first! This will seal and create a good browning and crust. Lowering the temperature afterwards will help with the interior tenderness.

All that is left now is the slicing (and eating!). Knife of electric meat slicer… thick or thin…however you choose to slice, this is one recipe to keep! Try other mixtures for the dry rub! Let me know what you like!

You can store in resealable bags in the fridge or freezer. Enjoy your sandwiches!!!!