hot beef (open faced) sandwiches

Name: Hot Beef (open faced) Sandwiches
Ingredients: 3 pound(s) sirloin or round tip roast, sliced thin (less than 1/4 inch); 1 package(s) au jus gravy mix; 1 quart(s) water; 3 tablespoon(s) cornstarch mixed with 1/2 c cold water; 1 - loaf of bread

(1 RATING)

35 Pinches

Laura Hogue

Huntsville, AL

Updated on Sep 17, 2010

My mother made this recipe for years and years. She always paired this meal with slaw and mashed potatoes.

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

3 pounds sirloin or round tip roast, sliced thin (less than 1/4 inch)
1 package au jus gravy mix
1 quart water
3 tablespoons cornstarch mixed with 1/2 c cold water
1 - loaf of bread

How To Make hot beef (open faced) sandwiches

Step 1

*If you don't want to slice your own roast, have the butcher slice it for you at the store. Most offer this service free of charge.

Step 2

Combine roast, gravy mix and quart of water in a large pot. Water should cover the roast.
Step 3

Bring to a boil. Cover and simmer until roast is fork tender.
Step 4

Add cornstarch/water mixture to thicken.
Step 5

Serve restaurant style on bread as open face sandwhich.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes