Home-Style Roast Beef Sandwich With Gravy
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
50
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
For the roast: Preheat the oven to 350 degrees F
2
Place the carrots, celery, and onion in the bottom of a roasting pan
3
(Nadine uses the vegetables instead of a rack
4
) Add enough water to just cover the vegetables
5
Cut four X's in the sides or top of the meat and push in the garlic pieces
6
Rub the entire roast with olive oil and then dredge it in steak seasoning
7
Heat a large skillet over medium-high heat and sear all sides of the meat
8
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
9
Transfer the roast to a cutting board and let it rest for 30 minutes
10
To make the gravy : Strain the roasting-pan juices; discard the vegetables
11
Melt the butter in a skillet over medium-high heat
12
Whisk in the flour
13
Stir in the roasting pan juices and the demiglace, and simmer until thickened
14
Slice the roast beef very thin
15
Put the slices in the gravy
16
(Nadine likes to smother the beef in the gravy
17
) Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top
18
Serve with mashed red potatoes