Deli Roast Beef Ninja Style & French Dip Sammie

Diane Hopson Smith


Why pay big bucks for deli-style meats when you can make your own! That's what I did using my newest kitchen gadget; the Ninja 3 in 1 cooking system. I got my angus beef, grain fed roast for $3.09 lb. I know I saved a few bucks making my own deli meat!

This roast was steam roasted in 45 minutes, how great is that!

We had our first slice with a hot meal. The rest was sliced and packaged for deli meat. A few packages will go in the freezer for future use.

The drippings from this roast made a perfect dipping sauce for French Dip Sammies!

Hope you enjoy!

pinch tips: How to Freeze Fish, Meat & Poultry



45 Min




3 lb
beef eye round roast
3 c
burgundy wine
1 tsp
1 tsp
oregano, dried
1 tsp
thyme, dried
1/2 tsp
all purpose seasoning (i used everglades)
1/2 tsp
black pepper
olive oil, extra virgin
rub (recipe below)
(32-oz) box of beef broth
1 large
clove of garlic, minced


1/2 tsp
1 Tbsp
kosher salt
1 tsp
applewood smoked salt
1 tsp
coarse pepper
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 tsp
all purpose seasoning (i used everglades)


sliced deli roast beef
dipping sauce
french rolls, split
coarse ground pepper
provolone cheese, sliced

Directions Step-By-Step

Combine burgandy wine, sugar, oregano, thyme, seasoning and black pepper in a container large enough to marinate roast; add roast. Marinate over night, turning a few time.

NOTE: Use spices and marinate to your liking.
RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
Pour 1 1/2 tablespoons of olive oil into pot of Ninja. Set to STOVETOP HIGH and heat oil; add roast to pot and cook uncovered for 15 minutes turning and browning all sides. Remove roast from pot.
Pour 3 cups of broth into pot and place roasting rack into pot; place roast on rack. Set OVEN to 375 degrees for 45 minutes. Cover and cook for 45 minutes for medium rare. Remove roast and rack from pot; reserving drippings. Place roast on platter and cover with foil to cool.
I was going for a medium rare finish on this roast. As a quick reference, here are the standard temperature/doneness levels for roasts:

120°F to 125°F, (49°C to 52°C) = Rare
130°F to 140°F (55°C to 60°C) = Medium Rare
145°F to 150°F (63°C to 66°C) = Medium
Add remaining broth to pot and 1 to 2 cups of water and any juices that may have collected on platter from roast. Heat and bring to a simmer. Use sauce to spoon over slices of roast or as a dipping sauce for french dip sammies.
Heat dipping sauce in a sauce pan.

In another skillet; heat enough dipping sauce to cover deli meat that will be used in sandwiches; heat until meat is no longer pink; drain any sauce back into sauce pan with dipping sauce. NOTE: I refuse to lose one drop of this sauce.

NOTE: I did not add any additional seasoning to sauce.
Slather a little mayo on split roll; sprinkle with pepper; pile slices of deli beef on one side of roll; top with cheese. Place the pieces with meat and cheese under broiler until cheese melts. Remove from oven and top with other half of roll; serve with a little bowl of dipping sauce.

About this Recipe

Course/Dish: Beef, Roasts
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy