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deli roast beef ninja style & french dip sammie

(1 rating)
Recipe by
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 rating)
cook time 45 Min
method Steam

Ingredients For deli roast beef ninja style & french dip sammie

  • 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 lg
    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
  • mayonnaise
  • 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
  • 7
    DIPPING 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.
  • 8
    FRENCH 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.
  • 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.

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