ROAST BEEF SANDWICH

Roast Beef Sandwich image

Number Of Ingredients 12

Ingredients

5 pounds Chuck Roast
1/2 tablespoon Garlic powder
1/2 tablespoon Onion poder
2 tablespoon Vegetable oil
1 can Beef stock
1 can Cream of Mushroom
2 tablespoon Kitchen Bouquet
3 stalk Carrot, chopped in 3 pieces
1 piece Onion, chopped in chunks
3 stalk Celery, chopped in 3 pieces
2 pieces Bay leaves
1 teaspoon Thyme

Steps:

Pre-heat oven to 325 degrees and a deep sided pan on the cook top.
Lavishly sprinkle the roast with garlic powder, onion powder, salt and pepper, and rub it into both sides. Heat oil in your heaviest pot with a lid, such as a Magnalite or cast iron pan. Add the roast. Over high heat, sear it on both sides until well browned, turning once with tongs and a heavy spatula.
Mix in a medium bowl the beef stock, cream of mushroom soup and Kitchen Bouquet, whisking if necessary to break up lumps. Put the vegetables beside and under the roast. Pour the beef stock mixture over all and make sure everything is covered by the liquid.
Put the lid on the pot and put it in the oven. After two hours, check to see if the meat needs to be rearranged in the liquid to be completely covered. Put the lid back on and return to the oven. After another hour, remove and use a fork to check the consistency of the roast. If it doesn't shred easily, return to the oven for another hour. Total cooking time should be three or four hours.
Remove from the oven when fork-tender. Remove the meat to a refrigerator container, leaving the liquid in the pot. Cover and refrigerate the meat.
Remove bay leaves. Set a sieve over a large bowl, and ladle the liquid through the sieve. Add the vegetables to the sieve, and use the back of a ladle or large spoon to press the tender carrots through the sieve into the sauce. Press as much of the vegetables through the sieve as possible. Taste and season with salt and pepper if necessary. Put the sauce into another refrigerator container; cover and refrigerate.
The next day, remove the meat to a cutting board. Use a very sharp knife to slice the roast as thinly as possible, about 1/8-inch. Remove fat from the top of the sauce and discard. Pour the sauce into a large saucepan, and add the slices to the sauce. Reheat over medium heat.