How do I. . . .. ?

[sunshine]

Cook a roast, so that I can slice it for lunch meat?

I got a great deal on some roasts that were mismarked at the store today. (normally should have been $4.60/lb and they were marked at $1.99/lb) I grabbed 3 of them, intending to make roast beef lunch meat.

Thanks for any help you can send my way.

[SewCrafty]

Denise, I would just use some butcher's twine or whatever they call it and tie it up, so it holds it's shape, then cook however you normally do. You can roast it in the oven, do it in the crock how ever you like, it all tastes good in the end.

[PrairieRose]

It doesn't slice into perfect slices but you can shred it if you cook it like I do.
I take my roast and put in into my electric skillet, garlic salt and pepper it on both sides. I let it cook at about 350 for an hour on each side (this sort of seers the outside) with no added liquids. Then I'll add 2-3 C. of water and let it cook down a couple of times. During this time I add potatoes and onions and let them cook in the juice. You don't have to do that if you're not making a meal, just cooking for sandwiches. Then I remove the roast and taters and make roast gravy. We then have the leftovers as sandwiches if there's not enough for another whole meal. Like I said, it won't slice per say but it will shred and makes great bbq beef as well. (I hope this was slightly helpful Denise, might not be at all what you were looking for.....)

[duckduckgoose007]

I would just pot roast it.

Brown it first...add some water...add a package onion soup mix...cover & cook till tender...maybe 3 hours on top of stove...probably 5-6 hours on high in crock pot.

Makes great Rst. Beef Sandwiches.

[AmyMCGS]

If you don't mind shredded meat, here's my way~ you can slice it, but, it's not going to stay together in nice, neat slices.

FRENCH DIP SANDWICHES
1 3-4lb roast
1 envelope onion soup mix
1 bottle beer

Cook on low in the crockpot 6-8 hours. Shred and serve on hoagie rolls or buns. Can use the "juice" as a dip, au jois style. We like these with sauted peppers and onions, mozz. cheese, and jalapenos. The leftovers make great cold sandwiches, or, I turn them into beef and noodles.

[forestdale]

I think the roasting method would depend on the cut of meat. If it's a choice cut (I can't name the cuts as your names and ours are different - but something like the fillet or the rear end is a choice cut) you could do a traditional English roast. For that you place your cut of meat in a roasting dish and cover it with a little oil to moisten the outside (about 1/4 cup). Cook it in the oven on 400 until the outside is brown and, depending on the size, another 90 mins on 350 (if it's around 3-4 lbs.) Adjust that time up or down depending on the size.

It it's not a choice cut, I'd pot roast it or cook in the crock pot just like Liz said.

Enjoy those sandwiches.