HOT OPEN FACE ROAST BEEF SANDWICHES WITH TATERS

Hot Open Face Roast Beef Sandwiches with Taters image

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...

Provided by Andy Anderson !

Time 4h20m

Number Of Ingredients 23

Ingredients

PLAN/PURCHASE
THE BEEF
4 lb beef bottom round, boneless
2 Tbsp grapeseed oil
salt, kosher variety, to taste
black pepper, freshly ground, to taste
THE SAUCE
4 c beef stock, not broth
4 Tbsp flour, all-purpose variety
1 medium yellow onion, diced
2 medium carrots, diced
2 stalk(s) celery, diced
3 clove garlic, smashed
1 Tbsp tomato paste
1 Tbsp dijon mustard, i prefer grey poupon
1 Tbsp tamari sauce
1 sprig(s) fresh rosemary
1 sprig(s) fresh thyme
THE SANDWICH
1 thick slice of bread, toasted
1 slice provolone
2 slice tomato
mash potatoes

Steps:

1. PREP/PREPARE
2. THE BEEF
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. THE SAUCE
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. THE SANDWICH
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.
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