TentHunter
Moderator
Open Face Roast Beef Sandwiches
with
Homemade Brown Gravy
with
Homemade Brown Gravy
All this talk of briskets lately had me craving a good roast beef sammy. The Mrs. loves sliced roast beef & the butcher had some really nice looking roasts so I figured some hot roast beef sammies were in order.
A 5 lb. Roast seasoned with Little Louie's & Rosemary placed on a roasting rack over top a pan with onion, carrot, celery & beef stock for some Au jus.
On the MAK at 275° for two hours then bumped to 325°. Pulled at an internal temp of 145° then allowed to rest uncovered & coast up to a nice medium doneness.
Meanwhile, I made a dark roux for some homemade brown gravy. A little butter/oil in a pan over medium heat. Add flour then stir, stir, stir until the roux turns dark...
When the roux is almost the color of chocolate...
slowly add the au jus and/or beef stock. Stir, stir, stir! Add a little salt & pepper to taste, and more beef broth as needed. Stir some more until smooth then simmer to finish.
Slice the roast...
Assemble the open face sandwich on some fresh baked bread...
Top with the homemade brown gravy...
What goes better with Hot Roast Beef than Mashed Potatoes & Buttered Carrots?
Craving satisfied!
Thanks
