Hot Open Face Roast Beef Sandwiches with Taters

Andy Anderson !


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.

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20 Min
4 Hr




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


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


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


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3Gather your ingredients.

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4Dust the chuck roast with salt and pepper.

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5Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.

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6When the oil begins to shimmer, add the roast, and sear on all sides.

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7Remove roast from the pot, and reserve.

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9Place a rack in the lower position, and preheat the oven to 330f (165c).

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10Whisk the flour into the beef stock, and reserve.

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11Add the onions carrots, celery, and garlic to the pot, over medium low heat.

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12Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.

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13Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.

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14Add the beef stock/flour mixture, and stir to combine.

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15Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.

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16Return the roast to the pot; along with the rosemary, and thyme sprigs.

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17Cover the pot and place in the preheated oven for 3 hours.

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18After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.

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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.

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21Place the toasted bread on a plate, and add the provolone cheese, and tomato.

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22Cut some thick slices of the beef, and place on top of the bread.

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23Add the mash potatoes to the side.

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24Drizzle with the yummy beef sauce. Enjoy

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25Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.

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26Keep the faith, and keep cooking.

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27If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:

About this Recipe

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