deli roast beef ninja style & french dip sammie
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!
prep time
cook time
45 Min
method
Steam
yield
Ingredients
- 3 pounds beef eye round roast
- 3 cups burgundy wine
- 1 teaspoon sugar
- 1 teaspoon oregano, dried
- 1 teaspoon thyme, dried
- 1/2 teaspoon all purpose seasoning (i used everglades)
- 1/2 teaspoon black pepper
- - olive oil, extra virgin
- - rub (recipe below)
- 1 - (32-oz) box of beef broth
- 1 large clove of garlic, minced
- RUB
- 1/2 teaspoon thyme
- 1 tablespoon kosher salt
- 1 teaspoon applewood smoked salt
- 1 teaspoon coarse pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon all purpose seasoning (i used everglades)
- FRENCH DIP SAMMIE
- - sliced deli roast beef
- - dipping sauce
- - french rolls, split
- - mayonnaise
- - coarse ground pepper
- - provolone cheese, sliced
How To Make deli roast beef ninja style & french dip sammie
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Step 1Combine 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.
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Step 2RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
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Step 3Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
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Step 4Pour 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.
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Step 5Pour 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.
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Step 6I 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
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Step 7DIPPING SAUCE: 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.
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Step 8FRENCH DIP SAMMIE: 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.
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Step 9Slather 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. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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