We wanted to see if we could make a good roast beef sandwich....and make the meat deli-like. I scoured the internet and , of course, found what I was looking for right here on EG .
So, the rest of the top round was cut into two smallish roasts and brined in salt water. Then I pulled them out, dried them off and put tons of black pepper on. I mean tons lol. I put them in at 139F for about 6 1/2 hours (I pulled one roast and tested it at 5 hours and wasn't happy with it.) I was lazy and should have gotten my meat slicer out so that I could make the meat super thin but I used a knife instead and tried to cut as thinly as possible with losing a finger. I don't think I could make this cut of meat any more tender by doing it longer. I just doesn't have enough fat or whatever in there. Also, it was more like a pastrami. GOOD, but not roast beefy. Would like to try again and leave the brining part out.
Anyway, this really hit the spot. I would do this again for sure. Debating on trying a venison roast.
