I recently purchased a meat slicer to begin making my own deli. I have a small eye of round roast thawing right now. I would normally not cook such a lean cut of beef, but think for sandwich meat it will be quite good. Does anyone have any suggestions as how to best prepare and cook meat for the sole purpose of slicing? Thanks and happy Thanksgiving to all my friends in the US celebrating this weekend.
LBGE + others I hope - Sudbury, Ontario