Description
These Open Faced Roast Beef Sandwiches feature shredded beef simmered in rich gravy and served over bread for an easy comfort food dinner.
Ingredients
Scale
- My Dutch Oven Pot Roast Recipe
- Cornstarch slurry, if needed
- 4–8 slices bread, toasting is a matter of preference (Try this Simple No Knead Bread Recipe)
- Butter, optional
- Fresh parsley, for garnish
Instructions
- Prepare your roast using my Dutch oven pot roast recipe.
- Once fully cooked, shred the beef.
- Strain the pan juices into a saucepan and simmer until thickened.
- Use a cornstarch slurry if needed to create a rich, silky gravy.
- Add the shredded beef into the gravy and stir to coat well.
- Toast the bread, if preferred, and spread with butter (optional)
- Place one or two slices of bread on a plate.
- Spoon the shredded beef and gravy generously over the bread.
- Garnish with fresh parsley and serve with mashed potatoes and a vegetable.
- ENJOY!
Notes
- Toasting the bread helps support the gravy.
- If the gravy thickens too much, whisk in a little beef broth.
- Great way to use leftover roast beef.
- Can be assembled open-faced or as a traditional sandwich.
- Prep Time: 10 minutes
- For the Pot Roast: 3 hours
- Category: Dinner
- Method: Easy
- Cuisine: American