Yesterday I posted this picture (seen below) on Facebook of a 5 pound beef bottom roast that I cooked to use as lunch meat over the next few weeks. While I knew I would get a response from you, I wasn’t expecting the overwhelming response I received. Many of you asked for my recipe, so you could Save Money & Make Your Own Roast Beef Lunch Meat too!
Gluten & nitrate free lunch meat at our local grocery store is about $4.40 for an 8 ounce portion (and that’s for the cheaper brand). I purchased my 5 pound beef bottom roast for about $4.20 a pound, so I paid $21 for my roast vs. paying $44 for the same amount (5 pounds) of store bought lunch meat. Clearly, the savings is well worth it, and so is the taste. Homemade lunch meat tastes so much better than store bought, and even when you purchase gluten and nitrate free lunch meat it still will often contain “natural flavors”, added sugar, starches, and sometimes carrageenan.
This roast shown in my picture is not organic nor grass fed. I recommend buying organic and grass fed when you are able, but if your family is like ours, it’s rare when we can actually afford organic and grass fed. Meat here in Alaska can be very expensive and we are a one-income household, so I buy what we can afford.
Since I don’t have an electric meat slicer, my husband sliced the Black Pepper & Sea Salt Crusted Roast Beef Lunch Meat in thin slices. I prefer them as thin as he can possibly slice them. We portion the slices into plastic sandwich bags or these glass storage containers and freeze what we won’t consume right away. When I need more lunch meat I simply place a portion in the refrigerator to thaw overnight, or defrost it in my microwave for immediate use. It’s very convenient!
Don’t let the “lunch meat” title in this recipe fool you. This roast produces tender slices of juicy beef, that would be perfect for Christmas or Easter dinner. And if you’re looking for something even more fancy, try my bottom round roast. That gravy is killer, especially when served with Mashed Cauliflower with Roasted Garlic & Chives. I guarantee no vampires will show up for that dinner party! 😉
All my love,
Megan (with a long E)
- 5 pound beef bottom roast
- 3 tablespoons bacon grease, melted
- 1 tablespoon coarse ground black pepper
- 1 tablespoon sea salt
- Place the packaged beef bottom roast on your kitchen counter and let it sit for 30-40 minutes to warm up to room temperature.
- Preheat oven to 375 degrees (F).
- Remove the roast from its packaging and place in a 12-inch cast iron skillet (or a 9x12x2 inch baking dish) and coat all sides with the bacon grease.
- Mix together the coarse ground black pepper and sea salt, and rub it into the roast, coating all sides.
- Make sure the roast is laying fat side up in the pan and bake until the roast reaches an internal temperature of 125-127 degrees (F) for medium-rare, about 1 hour and 20 minutes. Once the roast is out of the oven and resting, it will continue to cook and rise an additional 7-10 degrees in temperature (finally landing in true medium-rare temperature of 130-135 degrees).
- Cool completely and remove the butcher's twine (if there is any) before slicing against the grain with a sharp carving knife or an electric meat slicer.
If you do not like your meat medium-rare, or pink in the middle, simply cook the roast until it reaches your desired level of doneness. The Food Network has a handy Meat & Temperature Guide that you can find HERE.
I portion the slices into plastic sandwich bags or glass storage containers and freeze what we won’t consume right away. When I need more lunch meat I simply place a portion in the refrigerator to thaw overnight, or defrost it in my microwave for immediate use.