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Open Faced Roast Beef Sandwich with gravy on Sourdough Bread
This recipe is one that you will need to plan ahead for. The longer it cooks, the better!!
You will need : 1 boneless chuck roast, 1/4 cup vegetable oil 1 thinly sliced onion 3 crushed beef bouillon cubes 3 bay leaves 2 crushed garlic cloves One can of cream of mushroom soup One loaf of sourdough bread
Rub: 1 cup of salt 1/2 cup of pepper 1/2 cup of garlic powder
Directions: Preheat oven to 300 degrees. Mix ingredients for rub and add to both sides of roast. Pour vegetable oil into skillet and heat. Brown roast on both sides. Remove roast from skillet and put into deep roasting pan.
Add the remaining ingredients above to the roasting pan. Add cream of mushroom soup. add enough water to cover the roast. Bake at 300 degrees for 4 1/2 hours or until desired tenderness.
This can also be cooked in a slow cooker. Follow all directions but omit steps for the oven. Place browned roast into a slow cooker on low heat to cook for 8 hours or high heat to cook for 4 hours.
Pull roast apart. Cut sourdough bread into slices and place two on a plate. Lay roast on top of sourdough bread and spoon gravy from the bottom of the roasting pan on top of roast and bread.
Serve with a side of homemade mashed potatoes, or fresh veggies... or let it stand alone.
*If gravy is not to desired thickness, it may be thickened up by putting in a saucepan. Heating up and whisking in a thickening agent or flour. If too thick, add a little water to desired thickness.