Open Faced Roast Beef Sandwiches
with
Homemade Brown gravy
Lately I've been craving a good hot 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 Seasoned Garlic Salt W/Black Pepper" & Rosemary, placed on a roasting rack over top a pan to catch any juices with onion, carrot, celery & beef stock for some Au jus.
On the MAK, using Wine-soaked Oak pellets, 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 an equal amount of 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 and stir, stir, stir! Add a little salt & pepper to taste, and more beef broth as needed. Stir some more until smooth then simmer on low to finish.
Slice the roast...
Assemble the open face sandwich on some fresh baked bread...
Top with some of the hot brown gravy...
What goes better with Hot Roast Beef than Mashed Potatoes & Buttered Carrots?
Craving satisfied!
Thanks
