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.
prep time
20 Min
cook time
4 Hr
method
Bake
yield
Lots
Ingredients
- PLAN/PURCHASE
- THE BEEF
- 4 pounds beef bottom round, boneless
- 2 tablespoons grapeseed oil
- - salt, kosher variety, to taste
- - black pepper, freshly ground, to taste
- THE SAUCE
- 4 cups beef stock, not broth
- 4 tablespoons flour, all-purpose variety
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard, i prefer grey poupon
- 1 tablespoon tamari sauce
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- THE SANDWICH
- 1 - thick slice of bread, toasted
- 1 slice provolone
- 2 slices tomato
- - mash potatoes
How To Make hot open face roast beef sandwiches with taters
-
Step 1PREP/PREPARE -
Step 2THE BEEF
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Step 3Gather your ingredients.
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Step 4Dust the chuck roast with salt and pepper.
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Step 5Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
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Step 6When the oil begins to shimmer, add the roast, and sear on all sides.
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Step 7Remove roast from the pot, and reserve.
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Step 8THE SAUCE
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Step 9Place a rack in the lower position, and preheat the oven to 330f (165c).
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Step 10Whisk the flour into the beef stock, and reserve.
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Step 11Add the onions carrots, celery, and garlic to the pot, over medium low heat.
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Step 12Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
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Step 13Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
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Step 14Add the beef stock/flour mixture, and stir to combine.
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Step 15Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
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Step 16Return the roast to the pot; along with the rosemary, and thyme sprigs.
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Step 17Cover the pot and place in the preheated oven for 3 hours.
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Step 18After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
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Step 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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Step 20THE SANDWICH
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Step 21Place the toasted bread on a plate, and add the provolone cheese, and tomato.
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Step 22Cut some thick slices of the beef, and place on top of the bread.
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Step 23Add the mash potatoes to the side.
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Step 24Drizzle with the yummy beef sauce. Enjoy
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Step 25Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
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Step 26Keep the faith, and keep cooking.
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Step 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
- 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!
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