Beef Breakfast & Brunch Game Day Gluten-Free Grill Main Dish Paleo Small Plate

Classmate Envy Lunchmeat Using Beef Eye Round Roast

By Chris Capell

Chris has been making lunchmeat for his twin girls (in college now) for years. Their classmates are always asking for a bite of their sandwich, as this stuff blows away deli meats. It’s not only better, but a lot cheaper in the end. This recipe is for beef eye round, but other beef roasts can work, as will pork loin. You really just need a piece of meat that will work well on your meat slicer. If you don’t have a slicer, a good slicing knife and some patience will get the job done.



Print Recipe
  • Beef Eye Round Roast
  • Dizzy Pig® Cow Lick™ or Raising the Steaks seasoning is also excellent for this recipe.
  • Salt (coarse kosher if possible)



  1. Prepare your cooker/grill for a direct fire and medium heat (300-350°F). Remember, charcoal grills make better tasting food.
  2. Remove and trim silver skin and thick areas of exterior fat from roast.
  3. Apply a light even layer of salt (optional).
  4. Apply a generous shaking of Dizzy Pig® Cow Lick seasoning to cover your roast, and let sit until rub adheres. Roll over and coat other side with Cow Lick. This will create a wonderful flavor crust that will have a big impact on your sandwich, and is the key to this recipe!
  5. Place roast on grate, if possible at least 12 inches above your direct fire.
  6. After 15-20 minutes, check color on bottom of roast. If it’s browned, roll it over.
  7. Continue cooking and flipping until entire roast is browned well on all sides.
  8. If your cooking temperature is not too hot, by the time the roast is browned it should be nearly done. Check internal temperature. We remove from cooker when meat reaches 125°F in the center. If it is not yet at desired temperature, but well browned, move so that it is not directly over your fire, and cook until done.
  9. Loosely tent meat, and rest. During this time your internal temp will rise, but you should still end up with a nice pink interior once sliced.
  10. Once meat has rested for 20-30 minutes, wrap tightly and refrigerate overnight. Slicing is much easier with cold meat. Or you could just serve the meat for dinner, with a green veggie and a plate of mashed potatoes, and slice the rest for sandwiches!
  11. Slice thin and your lunchmeat is ready!