A couple days ago I went to the grocery store and they had beef (bottom round) on sale. These were all packed in pretty large roast sizes (2lbs was the smallest) so I picked one up. I had made a delicious pot roast for Christmas and had a lot of the gravy/vegetables left over which I put in the freezer. Because this roast was so large, I decided to make roast beef which could be used with the pot roast gravy as well as for sandwiches and other things. Growing up, my mom would always make most of our lunch meats at home because there was limited access to "halal" meat stores and Hebrew National hadn't really expanded beyond hot dogs. One of my favorites was the roast beef she made, it was juicy and flavorful. Delicious sandwiches!
You wont believe how easy it is and you can make a large amount then keep half in the fridge and freeze the rest. It keeps well in the freezer for up to 3 months in an airtight container. Here is how you make it:
3lbs roasting beef
2 to 3 bay leaves
5 whole black peppercorns
2 pieces garlic, peeled and cut in half
1/3 cup vinegar
2 tbsp salt
3 to 4 cups water
In a deep stock pot, place the roast- fat side down and turn the stove on medium high. Let the fat melt/brown for about 5 to 7 minutes. I do this so that no additional oil needs to be added later when browning. Add all of the ingredients and cover. Once the water starts to boil, turn the stove down to medium low or low. Let the roast cook for 2.5 to 3 hours and turn the meat about every 30 minutes or so. Once the water starts to dry up, watch the meat and turn to lightly brown on all sides evenly. You should leave some water/stock/fat in the pot as you will need this to store the beef later. Let the meat cool completely then slice in to thin slices. To store, you can place slices in a plastic Tupperware container and pour the remaining liquid over it. This will keep the meat moist, otherwise it tends to get too dry very quickly. If you are going to freeze any of the meat, slice and freeze immediately, with or without the liquid.
I made this yesterday and today I cooked some of the slices in the pot roast vegetables/gravy and served it with garlic/basil mashed potatoes.