For Sandwiches

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Cold cuts are getting very expensive at the deli. Especially roast beef or turkey breast. And if you get the premium brands the roast beef can cost you over $12 per pound. I found an easy way to enjoy roast beef sandwiches at half the cost. This method avoids all the preservatives they add to processed meats. Get yourself an eye round roast from the butcher. A 2 pound eye round is enough for me. This method of preparing and cooking the roast is fool proof and comes out perfect every time.

• 2 – 3 pound eye round roast
• Worcestershire Sauce
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of smoked paprika

Take out the roast from the refrigerator a half hour before you cook it so it gets to room temperature. Take all the spice ingredients and place in a small bowl. Mix well. Place the roast on a plate and sprinkle the Worcestershire sauce all over the meat and rub it in with your hands. Next spread the spice mix all over the meat, rubbing it in. If any gets on the plate just roll the meat in the excess to pick it all up.

Prepare a sheet pan or cookie sheet with aluminum foil on top. This helps with the clean up. Place a rack on top of the pan. Place your eye round on the center of the rack.

Preheat the oven to 500 degrees F. You want to cook the roast at 500 degrees for 10 minutes per pound. So if your roast is 2.3 pounds you want to cook it for 23 minutes. If it’s 3.5 pounds it should cook for 35 minutes. After the allotted time turn off the oven and do not open the oven door at all. Let the roast sit in the turned off oven for 2 hours. Do not disturb. Oh, and it will make your kitchen smell amazing!

At the end of the two hours remove the roast and place in a zip lock bag and put it in the refrigerator overnight. The next day you can slice the roast for roast beef sandwiches. If you have a slicer, all the better. I get a pretty good thin slice using my sharp carving knife. The Roast should keep for about a week. This will be one of the best roast beef sandwiches you ever had. Dress the sandwich with whatever you want. I like mayonnaise and tomato with a sprinkle of salt and pepper on the tomato on my sandwich. Occasionally I’ll add a few slices of cheddar with tomato and mustard. Sometimes I heat up some beef gravy in a small frying pan and place the sliced beef over the gravy. Once it’s warmed I place it over a couple slices of toast for a delicious open faced roast beef sandwich. You will get plenty of meals out of this.