Real Recipes From Real Home Cooks ®

hot open face roast beef sandwiches with taters

Recipe by
Andy Anderson !
Wichita, KS

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.

yield serving(s)
prep time 20 Min
cook time 4 Hr
method Bake

Ingredients For hot open face roast beef sandwiches with taters

  • 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 md
    yellow onion, diced
  • 2 md
    carrots, diced
  • 2 stalk
    celery, diced
  • 3 clove
    garlic, smashed
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    dijon mustard, i prefer grey poupon
  • 1 Tbsp
    tamari sauce
  • 1 sprig
    fresh rosemary
  • 1 sprig
    fresh thyme
  • 1
    thick slice of bread, toasted
  • 1 slice
  • 2 slice
  • mash potatoes

How To Make hot open face roast beef sandwiches with taters

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

Categories & Tags for Hot Open Face Roast Beef Sandwiches with Taters: