I spent the morning slicing and vacuum sealing a ham, a beef roast, and a corned beef. I kept out enough of the sliced roast beef to make a couple of these. They are the next thing to an Italian beef, lacking only the particular seasonings. I’m calling it a roast beef although it was slow cooked in a big crockpot. I added beef broth, red wine, lots of garlic, sliced onions, and bay leaves. If I had added basil and oregano, and maybe rosemary I would consider it full on Italian beef. It was cooked to 150 internal temperature, not quite well done but pretty close. It spent a day in the fridge before slicing.