hot open face roast beef sandwiches with taters
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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yield
serving(s)
prep time
20 Min
cook time
4 Hr
method
Bake
Ingredients For hot open face roast beef sandwiches with taters
- PLAN/PURCHASE
- THE BEEF
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4 lbbeef bottom round, boneless
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2 Tbspgrapeseed oil
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salt, kosher variety, to taste
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black pepper, freshly ground, to taste
- THE SAUCE
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4 cbeef stock, not broth
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4 Tbspflour, all-purpose variety
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1 mdyellow onion, diced
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2 mdcarrots, diced
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2 stalkcelery, diced
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3 clovegarlic, smashed
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1 Tbsptomato paste
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1 Tbspdijon mustard, i prefer grey poupon
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1 Tbsptamari sauce
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1 sprigfresh rosemary
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1 sprigfresh thyme
- THE SANDWICH
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1thick slice of bread, toasted
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1 sliceprovolone
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2 slicetomato
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mash potatoes
How To Make hot open face roast beef sandwiches with taters
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1PREP/PREPARE
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2THE BEEF
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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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8THE SAUCE
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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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20THE SANDWICH
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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: https://www.justapinch.com/my/favorites/add/id/747894
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