Hot Roast Beef Sandwiches Gravy Food

HOT ROAST BEEF SANDWICHES & GRAVY

Steps:

• Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
• Whisk flour and water together for gravy until smooth and set aside.
• When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
• Add 2 beef bouillon cubes and Gravymaster to boiling broth.
• Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
• Cut up beef roast and arrange pieces between two slices of bread.
• Smother sandwich (and french fries) with gravy and ENJOY!

HOT ROAST BEEF SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.
• To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.
• Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

HOT OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
• Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

HOT ROAST BEEF SANDWICHES

Steps:

• Cook beef until tender.
• Pull apart into shreds, saving beef juice.
• Use no salt as this contains boullion.
• Mix all ingredients into beef mixture and reheat.
• Perfect in a crockput.
• Serve on fresh rolls.

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH

Steps:

• Slice the roast into thin or thick slices as desired.
• Warm the slices of roast in microwave or oven.
• Heat the gravy in the microwave or on the stove top.
• Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
• Lightly toast or leave untoasted the sliced bread.
• Lay two slices of the sliced bread side-by-side on each plate.
• Lay one slice of warmed meat on each slice of bread.
• Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
• Serve at once or reheat each plate in the microwave.

HOT BEEF SANDWICH

Steps:

• On plate put mashed potatoes.
• Put slices of bread beside the potato.
• Put slices of pot roast on bread.
• Pour gravy on top of everything
• Cook in microwave 3 minutes or until hot.

PDQ HOT BEEF SANDWICHES

Steps:

• Heat vegetable oil in a large Dutch oven over medium-high heat. Place the roast in the pan, and brown on all sides.
• Reduce heat to medium-low, and pour in the chili sauce, water, and vinegar. Season with chili powder, salt, pepper, garlic powder and white sugar. Simmer over medium-low heat for 3 hours, or until meat is fork tender. Remove beef, and refrigerate overnight. Reserve sauce, and refrigerate.
• Slice or shred beef, and place in a large pot on the stove with the sauce. Heat through, and serve alone, or on your favorite sandwich buns.

HOME-STYLE ROAST BEEF SANDWICH WITH GRAVY

Steps:

• 1. For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan. (Nadine uses the vegetables instead of a rack.) Add enough water to just cover the vegetables.
• 2. Cut four X's in the sides or top of the meat and push in the garlic pieces. Rub the entire roast with olive oil and then dredge it in steak seasoning.
• 3. Heat a large skillet over medium-high heat and sear all sides of the meat. Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours. Transfer the roast to a cutting board and let it rest for 30 minutes.
• 4. To make the gravy : Strain the roasting-pan juices; discard the vegetables. Melt the butter in a skillet over medium-high heat. Whisk in the flour. Stir in the roasting pan juices and the demiglace, and simmer until thickened.
• 5. Slice the roast beef very thin. Put the slices in the gravy. (Nadine likes to smother the beef in the gravy.) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top. Serve with mashed red potatoes.

HOT ROAST BEEF SANDWICHES

Steps:

• In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls; cover and simmer until the roast is tender, about 3-1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth. , Remove meat from broth and reserve broth. Let the meat stand 20 minutes. Trim any fat and thinly slice meat. When ready to serve, reheat sliced beef in broth. Serve on rolls.

ROAST BEEF SANDWICHES WITH MUSHROOM & ONION GRAVY

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.