Hot Open Face Roast Beef Sandwiches with Taters

Andy Anderson !

By
@ThePretentiousWichitaChef

The main part of the recipe is in the making of a beef roast specifically for use in beef sandwiches. That’s not to say, if you have a regular beef roast that you can’t use it.

You allow the beef to slowly cook in the oven, and then assemble the sandwich with a pile of yummy mash taters. The smells that fill the house are amazing.

I have also served this many times without the bread... Just the yummy beef, potatoes, and gravy.

So, you ready… Let’s get into the kitchen.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Lots
Prep:
20 Min
Cook:
4 Hr
Method:
Bake

Ingredients

PLAN/PURCHASE

THE BEEF

4 lb
beef bottom round, boneless
2 Tbsp
grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste

THE SAUCE

4 c
beef stock, not broth
4 Tbsp
flour, all-purpose variety
1 medium
yellow onion, diced
2 medium
carrots, diced
2 stalk(s)
celery, diced
3 clove
garlic, smashed
1 Tbsp
tomato paste
1 Tbsp
dijon mustard, i prefer grey poupon
1 Tbsp
tamari sauce
1 sprig(s)
fresh rosemary
1 sprig(s)
fresh thyme

THE SANDWICH

1
thick slice of bread, toasted
1 slice
provolone
2 slice
tomato
mash potatoes

Step-By-Step

1PREP/PREPARE
2THE BEEF
3Gather your ingredients.
4Dust the chuck roast with salt and pepper.
5Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
6When the oil begins to shimmer, add the roast, and sear on all sides.
7Remove roast from the pot, and reserve.
8THE SAUCE
9Place a rack in the lower position, and preheat the oven to 330f (165c).
10Whisk the flour into the beef stock, and reserve.
11Add the onions carrots, celery, and garlic to the pot, over medium low heat.
12Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
13Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
14Add the beef stock/flour mixture, and stir to combine.
15Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
16Return the roast to the pot; along with the rosemary, and thyme sprigs.
17Cover the pot and place in the preheated oven for 3 hours.
18After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
19Return the sauce, and the roast to the pan, cover and place back into the oven, until the beef is fork tender, about another hour.
20THE SANDWICH
21Place the toasted bread on a plate, and add the provolone cheese, and tomato.
22Cut some thick slices of the beef, and place on top of the bread.
23Add the mash potatoes to the side.
24Drizzle with the yummy beef sauce. Enjoy
25Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
26Keep the faith, and keep cooking.
27If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:

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About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Beef
Regional Style: American