Home-style Roast Beef Sandwich with Gravy
- 5 carrots, cut into large chunks
- Ribs from 1 bunch of celery, leaves removed
- 1 onion, peeled, ends trimmed, halved root to stem
- 6 pounds beef top round, trimmed
- 2 garlic cloves, halved
- 2/3 cup olive oil
- 1/2 cup steak seasoning mix (such as McCormick's Montreal Steak Seasoning)
- 4 ounces (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 tablespoon veal demi-glace (found in your local grocery store)
- 20 slices white bread, for serving
- Mashed red potatoes, for serving
- 1.
- For the roast: Preheat the oven to 350 degrees F. Place the carrots, celery, and onion in the bottom of a roasting pan.
- (Nadine uses the vegetables instead of a rack.)
- Add enough water to just cover the vegetables.
- 2.
- Cut four X's in the sides or top of the meat and push in the garlic pieces.
- Rub the entire roast with olive oil and then dredge it in steak seasoning.
- 3.
- Heat a large skillet over medium-high heat and sear all sides of the meat.
- Set the meat on top of the vegetables, cover the pan with foil, and roast until a meat thermometer inserted in the meat registers 130 degrees F for medium-rare, about 2 hours.
- Transfer the roast to a cutting board and let it rest for 30 minutes.
- 4.
- To make the gravy : Strain the roasting-pan juices; discard the vegetables.
- Melt the butter in a skillet over medium-high heat.
- Whisk in the flour.
- Stir in the roasting pan juices and the demiglace, and simmer until thickened.
- 5.
- Slice the roast beef very thin.
- Put the slices in the gravy.
- (Nadine likes to smother the beef in the gravy.)
- Plate up the sandwiches with the meat between two slices of white bread and ladle more of the gravy on top.
- Serve with mashed red potatoes.
carrots, celery, onion, beef top round, garlic, olive oil, steak seasoning mix, butter, allpurpose, veal demiglace, white bread, mashed red potatoes
Taken from www.foodnetwork.com/recipes/home-style-roast-beef-sandwich-with-gravy-recipe.html (may not work)