hot open face roast beef sandwiches with taters

How To Make hot open face roast beef sandwiches with taters

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  1

  PREP/PREPARE
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  2

  THE BEEF
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  3

  Gather your ingredients.
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  4

  Dust the chuck roast with salt and pepper.
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  5

  Add the grapeseed oil to a large heavy-bottomed pot, over medium heat.
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  6

  When the oil begins to shimmer, add the roast, and sear on all sides.
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  7

  Remove roast from the pot, and reserve.
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  8

  THE SAUCE
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  9

  Place a rack in the lower position, and preheat the oven to 330f (165c).
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  10

  Whisk the flour into the beef stock, and reserve.
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  11

  Add the onions carrots, celery, and garlic to the pot, over medium low heat.
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  12

  Cook them until they begin to soften and release some of their liquids, about 5 to 7 minutes.
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  13

  Add the tomato paste, Dijon mustard, and tamari sauce, and stir until incorporated.
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  14

  Add the beef stock/flour mixture, and stir to combine.
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  15

  Bring up to a simmer, and allow the mixture to thicken, about 4 to 6 minutes.
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  16

  Return the roast to the pot; along with the rosemary, and thyme sprigs.
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  17

  Cover the pot and place in the preheated oven for 3 hours.
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  18

  After 3 hours, remove the roast from the pot, and strain out, and discard the veggies from the sauce.
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  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.
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  20

  THE SANDWICH
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  21

  Place the toasted bread on a plate, and add the provolone cheese, and tomato.
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  22

  Cut some thick slices of the beef, and place on top of the bread.
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  23

  Add the mash potatoes to the side.
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  24

  Drizzle with the yummy beef sauce. Enjoy
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  25

  Chef's Note: I have served this dish without the bread... just the beef, potatoes, and that yummy gravy.
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  26

  Keep the faith, and keep cooking.
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  27

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