Jules Diner – Hot Roast Beef Sandwiches

24991373_1911752172486038_8943425350652506704_nFew 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.
Olive oil
1 yellow onion, sliced
House seasoning
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

ROUX
1 stick of butter
1/2 to 1 cup flour

SERVE WITH
Thickly sliced “Texas Toast style” white bread
Mashed potatoes

• 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.

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