Open Face Roast Beef Sandwich with Mashed Potatoes and Gravy

Portion Size: 3 oz. beef with 2 tablespoons gravy

Ingredients: Yields: 8 servings

Ingredients Notes: 
3 1/2 to 4 Pounds rib roast, rolled rib roast, sirloin rib roast, eye of round or rolled rib roast (boneless)Trim all visible fat
Seasonings of choice: salt, pepper, garlic powder, seasoning salt, etc. 
1/4 cup drippings
3 tablespoons flour
Salt and pepper to taste 
2 cups low sodium beef stock or water 
8 slices of bread
4 cups prepared Mashed Potatoes See recipe in starchy side dishes.
For gluten free (GF): Use GF beef stock, GF flour and GF bread. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point / Quality Assurance
1Preheat oven to 550 degrees.
2Place roast in a roasting pan and season well.
3Do not cover and do not add liquid.
4Immediately reduce heat to 350 degrees.
5Roast 18 to 20 minutes to the pound for medium rare. Thermometer reading should be between 140 degrees (rare) and 170 degrees(well done.)
6A rolled roast requires 5 to 10 minutes longer to the pound. Thermometer reading should be between 140 degrees (rare) and 170 degrees(well done.)
7Serve sliced thinly across the grain.
1Remove the meat from the pan. 
2Place it where it will remain hot.
3Pour off all but 1/4 cup of drippings.
4Blend flour into drippings.
5Stir with a wire whisk until the flour has thickened and until the mixture is well combined and smooth.
6Continue to cook slowly stir constantly while adding stock.
7Cook until desired consistency. 
8Season with salt and pepper. 
9To serve: place bread on serving dish, top with 3 oz. roast beef, ½ cup mashed and ¼ cup gravy

Jacqueline Larson M.S., R.D.N. and Associates