There’s absolutely nothing to making home made roast beef sandwich meat. It’s only slightly harder than boiling water. Or making ice. Take a nice hunk of top sirloin. Roast it in a 275F oven until it reaches an internal temperature of 125F. Have some for dinner. Refrigerate the rest. Slice against the grain. Pile on bread. Eat.
At full price top sirloin costs about the same per pound as commercial roast beef sandwich “meat”. When it goes on sale though – that’s when it’s a smoking deal. Less expensive. Super easy to make. Better tasting. No additives. Pure beef flavour. It’s an absolute no brainer.
