I'm NEVER Buying Deli Roast Beef Again (The Second Ingredient Isn't Beef)

Sliced roast beef at the deli counter runs about twelve and a half to fourteen dollars a pound this year. A top round roast in the meat case, the same kind of lean beef deli roast beef is usually made from, has been around five eighty nine. For twelve years I ate a roast beef sandwich from the deli of the store I worked in, thirty feet from my own meat case. Then one day on my lunch break I turned the package over and read the ingredients. The first word was beef. The second word was water. I am Earl. Thirty one years behind the meat counter. How to make deli roast beef at home, in five steps. Which roast to buy, eye of round or top round. Salt the night before. The low and slow oven and the number on the thermometer that makes it pink from edge to edge instead of grey with a pink dot in the middle. How to slice it paper thin without a slicer. And a whole week of work lunches from one roast: rye with horseradish, a French dip, roast beef and cheddar, and a roast beef hash on Friday. And what else was in that deli meat, after the water, and what Denny said when I showed him the label. About a dollar less a sandwich, and you know exactly what went into it. If you have not seen the game day video, watch it next: ten people fed for under forty dollars of beef, and the cheap cut that made a stranger ask if I did catering. Nobody paid me for this. There is nothing here to buy. I do not work for any store or any brand. Your homework: next time you are in the store, turn over a package of deli roast beef and read the ingredients. Then tell me in the comments what the second word was on yours. --- About this channel: this is a fully owned and operated media property. All scripts are written and researched by our team, all voiceover and visuals are produced in house, and every video is edited by hand. We are not an aggregator and we do not republish other people's work.