Homemade Cured Roast Beef (Deli Style)
Make your own deli-style roast beef at home using a sirloin tip roast and Morton’s Tender Quick. This method creates sliceable sandwich meat with simple ingredients and no fillers.
Ingredients
- 1 sirloin tip roast 2–4 pounds, fully thawed
- 1 Tablespoon Morton’s Tender Quick per pound of roast
Optional seasonings (for flavor only):
- Garlic powder I used 1.5 tsp per pound
- Black pepper I used 1tsp per pound
- Onion powder
- Crushed bay leaf
- Sugar optional — use 1 teaspoon per pound to balance saltiness
Instructions
Step 1: Cure the Roast
- Mix Tender Quick with any optional seasonings.
- Rub evenly over the entire roast.
- Place in a zip-top bag or covered container.
- Refrigerate for 5–7 days, turning once daily. Liquid will form — this is normal.
Step 2: Rinse and Rest
- Remove roast from cure.
- Rinse thoroughly under cold water. Pat dry
- Place uncovered in refrigerator for 1–2 hours.
Step 3: Roast
- Preheat oven to 325°F.
- Place roast on a rack in a roasting pan.
- Roast until internal temperature reaches: 135°F for medium-rare (best for deli-style slicing) 140–145°F for more done
- Remove and tent loosely with foil.
- Rest for 15–20 minutes.
Step 4: Chill and Slice
- Refrigerate roast overnight. Cold meat slices best.
- Slice thin across the grain.
- Try not to eat too much in one sitting ;)
Notes
- Roast must be fully thawed before curing.
- Do not substitute for Tender Quick.
- Avoid slow cookers — lean cuts dry out.
- Thin slicing improves tenderness.
Storage
- Refrigerate: 5–7 days (airtight)
- Freeze: up to 3 months
Best Cuts to Use
This method also works with:- Eye of round
- Bottom round
- Top round