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