- 2 lb (900 g) beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 lbs (900 g) potatoes (Russet or Yukon Gold), peeled and cubed
- 1/2 cup milk (or more, as needed)
- 4 tablespoons unsalted butter
- Salt and pepper, to taste
- 4-6 sandwich rolls or slices of crusty bread
- Fresh parsley, chopped (optional, for garnish)
- Season the beef chuck roast generously with salt and pepper.
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Sear the beef on all sides until browned, about 4-5 minutes per side. Transfer the beef to a plate.
- In the same skillet, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another 1 minute.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to form a roux.
- Slowly whisk in the beef broth and water, making sure to scrape up any browned bits from the bottom of the skillet.
- Add the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Stir to combine.
- Return the seared beef to the skillet with the gravy.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3-4 hours, or until the beef is tender and can be easily shredded with a fork.
- Once the beef is tender, remove it from the skillet and shred it with two forks. Return the shredded beef to the gravy and stir to combine.
- While the beef is cooking, place the cubed potatoes in a large pot and cover with water.
- Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Add the milk and butter, and mash the potatoes until smooth. Season with salt and pepper to taste.
- Slice the sandwich rolls or bread and toast them if desired.
- Place a generous portion of shredded beef and gravy onto the bottom half of each roll.
- Top with a spoonful of mashed potatoes.
- Place the top half of the roll on top and serve. Garnish with fresh parsley if desired.
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Ingredients:
For the Beef and Gravy:
For the Mashed Potatoes:
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For Assembly:
Instructions:
1. Prepare the Beef:
2. Make the Gravy:
3. Cook the Beef:
4. Prepare the Mashed Potatoes:
5. Assemble the Sandwiches:
6. Serve:
This meal is sure to satisfy and warm you up! Enjoy your comforting Hot Beef Sandwiches with Gravy and Mashed Potatoes.
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