Deli Roast Beef Ninja Style & French Dip Sammie

Diane Atherton


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!


★★★★★ 1 vote

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)
  • 1
    (32-oz) box of beef broth
  • 1 large
    clove of garlic, minced
  • RUB

  • 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

How to Make Deli Roast Beef Ninja Style & French Dip Sammie


  1. 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.
  2. RUB: Combine all ingredients and store in ziploc bag or container until ready to use.
  3. Next day remove roast from marinate and pat dry and rub with olive oil; generously coat roast with rub.
  4. 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.
  5. 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.
  6. 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.
  9. 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.

Printable Recipe Card

About Deli Roast Beef Ninja Style & French Dip Sammie

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

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