How to Make Deli Roast Beef


It’s been a bit hard finding deli meats sourced from humane farms. So, because of that, I figured that I could try to see if I could make my own. Not only could I EASILY make my own, but Patrick actually likes the taste better than deli meat we get at the store. Definitely a score. Actually when I slice it now, he just kind of hangs around me trying to snag a piece every time I lift my knife up. I almost cut his finger off by accident the other day. Apparently he’s a man who likes to live on the edge.


I bought a 4.22 lb rump roast from Local Harvest at Fresh It cost me $33.69, which is actually cheaper than buying it 4.22 lbs of it from the deli counter. Normally roast beef coasts us between $10.99-11.99/lb.

I didn’t want to make all of it at one time, so I cut it in half, froze one part and cooked the other.


2 LB rump roast



Olive Oil

Now What?

Rub olive oil all over the rump roast on all sides. Sprinkle generously with salt and pepper.

Pop into an oven at 450 degrees for 20 minutes. 500 degrees if you want it to be extra crispy. My smoke detector goes off when my oven is at 400 degrees for a few minutes so 500 degrees is not an option for me.

After the first 20 minutes, lower the oven to 350 degrees and cook for another 20 minutes.


This will produce a very, very rare roast beef.  Prefer your meat a little less red? Keep your roast beef in the oven at 350 for another 30 minutes.

What to do with all this meat?



I’ve been eating them in sandwiches, salads, as an entrée with cooked veggies on the side. And what’s great is that because it is so versatile, there are so many different ways to eat it that you won’t get tired of it.

Joyce Huang

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