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Hot Open Face Roast Beef Sandwiches with Taters
photos of Hot Open Face Roast Beef Sandwiches With Taters Recipe
beef bottom round, boneless
salt, kosher variety, to taste
black pepper, freshly ground, to taste
beef stock, not broth
flour, all-purpose variety
yellow onion, diced
dijon mustard, i prefer grey poupon
thick slice of bread, toasted
How to Make Hot Open Face Roast Beef Sandwiches with Taters
3Gather your ingredients.
4Dust the chuck roast with salt and pepper.
5Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
6When the oil begins to shimmer, add the roast, and sear on all sides.
7Remove roast from the pot, and reserve.
9Place a rack in the lower position, and preheat the oven to 330f (165c).
10Whisk the flour into the beef stock, and reserve.
11Add the onions carrots, celery, and garlic to the pot, over medium low heat.
12Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
13Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
14Add the beef stock/flour mixture, and stir to combine.
15Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
16Return the roast to the pot; along with the rosemary, and thyme sprigs.
17Cover the pot and place in the preheated oven for 3 hours.
18After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
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.
21Place the toasted bread on a plate, and add the provolone cheese, and tomato.
22Cut some thick slices of the beef, and place on top of the bread.
23Add the mash potatoes to the side.
24Drizzle with the yummy beef sauce. Enjoy
25Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
26Keep the faith, and keep cooking.
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About Hot Open Face Roast Beef Sandwiches with Taters
Posted: Sun, Aug 21, 2016