OLD FASHIONED ROAST BEEF RECIPES

Name: Old-Fashioned Hot Open-Faced Roast Beef Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 -4 cups leftover roast beef; 2 -4 cups leftover gravy; salt and pepper; fresh herb, of your choice (optional); 1 cup finely minced onion, sauteed lightly (optional); 8 slices bread, of your choice

OLD-FASHIONED HOT OPEN-FACED ROAST BEEF SANDWICH RECIPE ...

Old-Fashioned Hot Open-Faced Roast Beef Sandwich Recipe ... image

Make and share this Old-Fashioned Hot Open-Faced Roast Beef Sandwich recipe from Food.com.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 -4 cups leftover roast beef
2 -4 cups leftover gravy
salt and pepper
fresh herb, of your choice (optional)
1 cup finely minced onion, sauteed lightly (optional)
8 slices bread, of your choice

Steps:

Slice the roast into thin or thick slices as desired.
Warm the slices of roast in microwave or oven.
Heat the gravy in the microwave or on the stove top.
Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
Lightly toast or leave untoasted the sliced bread.
Lay two slices of the sliced bread side-by-side on each plate.
Lay one slice of warmed meat on each slice of bread.
Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
Serve at once or reheat each plate in the microwave.

Nutrition Facts : Calories 309.2, FatContent 6.3, SaturatedFatContent 1.9, CholesterolContent 1.4, SodiumContent 2580.1, CarbohydrateContent 53.8, FiberContent 2.2, SugarContent 2.1, ProteinContent 9

OLD-FASHIONED POT ROAST RECIPE: HOW TO MAKE IT

Old-Fashioned Pot Roast Recipe: How to Make It image

I got this recipe from my mom, a great cook. My sister, dad and I loved it when she made her pot roast. Later, I served this dish in our restaurant for many years. It's a recipe that just says "home cooking."

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 15 minutes

Prep Time 15 minutes

Cook Time 02 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Steps:

Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown the roast on all sides in half of the butter. Add the water, bouillon, onion, celery, salt and pepper; bring to a boil. Reduce heat, cover and simmer for 1 hour. , Add carrots; cover and simmer 45-60 minutes longer or until meat is tender. Remove meat and carrots to a serving platter and keep warm. Strain cooking juices; set aside. , In the same Dutch oven, melt remaining butter. Stir in remaining flour; cook and stir until bubbly. Add 2 cups of the cooking juices and blend until smooth. Cook and stir until thickened; add additional cooking juices until gravy has desired consistency.

Nutrition Facts : Calories 407 calories, FatContent 25g fat (12g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 664mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 35g protein.

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