Few recipes say “diner” quite like that comfort food classic, the hot roast beef sandwich. Melt-in-your-mouth tender roast beef with savory beef gravy and a double-dose of carbs with a thick slice of (horror!) white bread and creamy mashed potatoes.
Not something you’ll have on your menu regularly, but a this homemade version is a real treat.
JULES’ HOT ROAST BEEF SANDWICHES
3-4 lb chuck roast, well-marbled with fat trimmed. I highly recommend Aldi.
1 yellow onion, sliced
6 cups beef broth (I prefer Swanson©)
1 dash cayenne pepper
2 cloves garlic, minced
1 bay leaf
1/4 tsp dried basil
1 tbsp dried parsley
1 stick of butter
1/2 to 1 cup flour
Thickly sliced “Texas Toast style” white bread
• Preheat oven to 325º -or- prepare a large slow-cooker.
• Pat the roast dry with paper towels and season both sides well with house seasoning.
• Heat a large cast iron Dutch oven (5-7 qt) over medium heat and add 2 tbsp olive oil.
• Sear the roast on both sides for 5-6 minutes and remove from pan.
• Add another tablespoon of olive oil to the pan along with the sliced onions. Sauté until just tender and slightly caramelized.
• Add the beef broth, cayenne pepper, garlic, bay leaf, basil and parsley to the pan and stir to combine.
• Return the seared roast to the pan, cover and place in the preheated oven for 4-5 hours -or- transfer to the slow-cooker and cook on low for 6-8 hours.
• When the roast is very tender, remove it from the pan and shred. Remove the bay leaf and discard.
Tip: For quick and easy shredding of beef, chicken or pork, place it into the bowl of a stand mixer with the paddle attachment. Beat on medium speed for 20-30 seconds.
• For the gravy: Place the Dutch oven with the liquids over medium heat. If using a slow-cooker, pour the liquid into a large pot. If the liquid has reduced add enough beef broth to make 6-8 cups of liquid. Bring it to a very low boil.
• Slice the butter into pats and melt it in a large microwave-safe mug. Sprinkle in enough flour to make a very thick roux, approximately 1/2 cup or more. Stir well. The roux will be stiff.
• Add the roux to the gently boiling stock and stir vigorously with a whisk or a submersion blender, until the gravy thickens.
• Return shredded beef to the gravy and combine beef and gravy. Taste for seasoning. Add salt and pepper if needed.
• To serve, diner-style: Place a slice of white bread on a plate and spoon about 1/2 cup of the beef and gravy mixture over top. Place a large spoonful of mashed potatoes on top and top with more beef and gravy.