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Freezing sliced meat


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Last weekend I cooked up another beef roast (eye of round) and this week I kept slicing some off for sandwiches which I really enjoyed. That got me wondering.....if I slice a bunch and freeze it in vacuum bags, will it be ok down the road after thawing? Or will it dry up too much once sliced?

I figured people here must have tried it



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I use a vacuum sealer, freeze, and reheat in hot water, as Tenkiller Lakerat says above. Works great. I personally think it retains a little more moisture if you seal it unsliced, but obviously slicing it first saves you some time later. (And I might just be imagining the difference, anyway.)

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