Your pastrami looks great, Case! Gorgeous color! Sounds like a great use for round tip roasts now that pot roast season has wound down.
If you are going to make hot pastrami sandwiches, maybe give this a try to add a bit more zip to your flavor profile. Bring 1/2 cup of dark beer and 1 Tbsp whole-grain or dijon mustard to a simmer in a small saucepan, then add in slices of the pastrami. Stir it around a bit, then cover the pan and let the pastrami steam for about 3 minutes. This added in just the right amount of zip to my last tongue pastrami, which needed a little extra something in the flavor profile too.
As always, I'm envious of your culinary prowess! Have a great night!