As was discussed in the Boars head thread, there are alternatives to the $9-$12 lb lunch meat in the stores. I discussed the Pastrami, Roast Beef and cheaper Turkey Breast that can be had with the first 2 you have to cook. The key is a slicer. Here is the 2nd half of the 8-9lb top round that lasted a week in the fridge sealed. We ate the first 4 lbs last week. Simply season the raw round and throw in the oven, or my case the big green egg @ 300 degrees until internal temp hit 120 or so. Let cool and slice when cold. Have some au jus on the side so you can dip some cold sliced roast beef before putting it on the sandwich. The sandwhich below I call my Beef on Wet.... (copied some tv show). But french dips and even cold roast beef sandwhich can be had @ $2.99 lb. Here to inspire during these tough economic times. Let me know if you have any questions.