forgot to add - this will be a dry heat oven roast, not a pot roast or braise

Do it all the time. Whenever we make a roast, it's always with the idea of having some cold meat in the future. It's what people did before there were packaged "lunch meats".

I buy rump roasts just for that. If possible, get Choice grade, it's a lot better and not much more.

I do the same. Roast beast as we call it for sandwiches on rye, French dips or Chicago Italian beef. We will eat about half a roast, and freeze the rest for nights I don't want to cook.

Don't forget to make some au jus to freeze with leftovers.

For some reason I pictured using the slicer for lunchmeat, but didn't think about using it for dinner! I guess even a tough eye of round roast might be a meal first if cut thin enough.

I'm married to a carnivore. He likes to eat veggies also, but they're not "food" to him. ;) When I made "planned-over" meat years ago I had to learn not to put an entire roast on the table, because he would eat it! Fortunately these days, he's not going to eat 2 or 3 pounds of meat at one sitting.

I always take small meat portions to the table for the same reason. My husband has started to appreciate it knowing he would over-eat if right in front of him.
I just started using the vintage meat slicer my FIL gave us years ago. (he picked it up at a thrift store) and it has been on my garage donation shelf forever. Works like a charm!
I've been grilling 'london broil' this spring and really needs very thin slices for left-over sandwiches. (though last nights was a disaster...dry shoe leather, even thin it was not so great...and thought i cooked it the same but probably not a hot enough fire to start)

I should try a roast beast now that i have, or now using, a slicer...and will definitely use the meat thermometer probe!

Like Peppi, I cook larger roasts and freeze extras for times when I am busy. I've done rolled rum roasts, round, sirloin. Roast it rare and run it through the slicer and it's all good, either rewarmed in simmering stock or eaten cold on homemade bread.

The only problem is that Makayla loves it, so she's learned to look in the freezer for packages of sliced beef. I need to take the slicer to her house and let her Mom roast 3 or 4 pieces of meat, then slice them all, as they do not have a meat slicer.

Annie

If the meat turns out to be tougher than what you'd like for slicing, you can use a meat grinder (or food processor) and grind the cooked beef and use it for making Roast Beef Spread (aka Roast Beef Salad, like Ham Salad) for sandwiches.

I always try to grind part of a roast and freeze it in portions enough for 2-4 sandwiches (snack-size zip-lock bags work well for small portions). I also shred a portion and package it in snack-size bags for the freezer because shredded beef has many uses.

-Grainlady