Easy Deli-Style Roast Beef: How to Cure a Sirloin Tip Roast with Morton’s Tender Quick

My entire family loves this Easy Deli-Style Roast Beef. I hope you’ll give it a try. I know you’ll be so proud of yourself after you make it. Can you make homemade deli meat? YES, and this is the best place to start.

Roast beef sandwiches are my favorite, but the ingredient lists on store-bought deli meats made me want a homemade option. I wanted a way to make it at home using real ingredients I felt good about, and this method does exactly that.

Using a sirloin tip roast and Morton’s Tender Quick, you can make your own deli-style roast beef at home with simple ingredients and very little hands-on work.

I already keep Morton’s Tender Quick on hand because I use it in my Beef Salami recipe and Venison Salami recipe, which made this an easy extension of what I’m already making in my kitchen. It slices beautifully, stores well, and is perfect for sandwiches, wraps, or quick lunches.

This method is reliable, beginner-friendly, and doesn’t require special equipment. Perfect!

Can You Cure a Sirloin Tip Roast?

Yes, and it works very well.

Sirloin tip is a lean, affordable cut that cures evenly and roasts up firm enough for thin slicing—exactly what you want for homemade sandwich meat. When cured properly, it has that familiar deli flavor without additives or fillers.

Does the Roast Need to Be Thawed First?

Yes. The roast must be completely thawed before curing.

Morton’s Tender Quick cannot penetrate frozen meat evenly. If the roast is partially frozen, the outside will cure too quickly while the center remains under-cured. Always thaw fully in the refrigerator before starting.

Ingredients

• Sirloin tip roast (2–4 pounds), fully thawed
• Morton’s Tender Quick

Optional seasonings (for flavor, not preservation):

• Garlic powder
• Black pepper
• Onion powder
• Crushed bay leaf
• Sugar (optional, helps balance saltiness)

How Much Morton’s Tender Quick to Use

This ratio is important.

Use 1 tablespoon Morton’s Tender Quick per pound of meat.
Do not reduce or substitute.

Example:
A 3-pound roast = 3 tablespoons Tender Quick

Step-by-Step: How to Cure a Sirloin Tip Roast

Step 1: Cure the Roast

1. Mix the Tender Quick with any optional seasonings.
2. Rub the mixture evenly over the entire roast.
3. Place the roast in a zip-top bag or covered container.
4. Refrigerate for 5–7 days, turning the roast once per day.

Liquid will form in the bag as the meat cures—this is normal.

Step 2: Rinse and Rest

1. Remove the roast from the cure.
2. Rinse thoroughly under cold water to remove excess surface salt.
3. Pat dry.
4. Place the roast uncovered in the refrigerator for 1–2 hours.

This short rest helps even out the salt and improves texture.

Step 3: Roast the Meat

1. Preheat oven to 325°F.
2. Place the roast on a rack in a roasting pan.
3. Roast until internal temperature reaches:
   • 135°F for medium-rare – about 20 minutes per pound. My almost 4-pound roast took 90 minutes. (best for deli-style slicing)
   • 140–145°F if you prefer it more done
4. Remove from the oven, tent loosely with foil, and rest for 15–20 minutes.

Avoid slow cookers for cured roasts—they tend to dry out lean cuts like sirloin tip.

Step 4: Chill and Slice

For best results, chill the roast completely before slicing.

• Refrigerate overnight
• Slice very thin, across the grain
• Store refrigerated for 5–7 days or freeze for longer storage

A chilled roast slices much more cleanly and gives that classic deli texture.

Tips for the Best Homemade Deli Roast Beef

• Thin slicing is key for tenderness.
• A small amount of sugar (about 1 teaspoon per pound) can help balance saltiness.
• This roast is excellent for sandwiches, French dips, wraps, and quick protein prep.

Why Make Your Own Deli Meat?

Making cured roast beef at home lets you:

• Control ingredients
• Avoid preservatives and fillers
• Save money
• Use a single roast for multiple meals

Once you try it, it’s hard to go back to store-bought.

Frequently Asked Questions

What Other Cuts of Beef Can I Use Instead of Sirloin Tip?

If you don’t have a sirloin tip roast, this curing method works well with other lean cuts of beef. Eye of round, top round, and bottom round are all excellent options because they cure evenly and slice cleanly for deli-style meat. The key is choosing a lean, solid muscle cut without heavy marbling or connective tissue. These cuts produce the firm texture needed for thin slicing and sandwich use. Avoid fatty or heavily marbled roasts like chuck, as they tend to cure unevenly and won’t give you the classic deli-style result.

Can I use a frozen roast with Morton’s Tender Quick?

No. The roast must be completely thawed before curing. Morton’s Tender Quick cannot penetrate frozen meat evenly, which can result in an overly salty exterior and an under-cured center. Always thaw the roast fully in the refrigerator before curing.

Can I cure a sirloin tip roast for longer than 7 days?

Most sirloin tip roasts cure best in 5–7 days. Thicker roasts can go the full 7 days, but curing longer than that may make the meat too salty. If your roast is thinner, stay closer to 5 days.

Do I need to soak the roast after curing?

No. Soaking is not necessary. Rinsing the roast under cold water and allowing it to rest in the refrigerator for 1–2 hours is sufficient. Soaking can remove too much salt and weaken the cured flavor.

Is Morton’s Tender Quick the same as pink curing salt?

No. Morton’s Tender Quick is not the same as pink curing salt (Prague Powder). They are not interchangeable. Tender Quick is a complete curing mix and must be used at the full recommended rate.

Can I smoke a sirloin tip roast after curing?

Yes. After curing, rinsing, and resting, the roast can be smoked at 225–250°F until it reaches an internal temperature of 135–140°F. Chill the roast completely before slicing for best texture.

Why does liquid form while the roast is curing?

Liquid forms because the salt in the curing mix draws moisture out of the meat, creating a natural brine. This is normal and part of the curing process. Turn the roast daily so it cures evenly.

How long does homemade cured roast beef last?

Homemade cured roast beef lasts 5–7 days in the refrigerator when stored airtight. It can be frozen for up to 3 months. For best quality, freeze in small portions and thaw in the refrigerator.

What is the best way to slice cured roast beef thin?

For thin slices, chill the roast completely, preferably overnight. Slice across the grain using a sharp knife. Cold meat holds its shape better and produces cleaner slices.

Can I use Morton’s Tender Quick on other cuts of beef?

Yes. This curing method works well with lean cuts such as eye of round, bottom round, and top round. Lean cuts produce the best deli-style texture. Use it in my Beef Salami recipe and Venison Salami recipe!