Hot Beef Sandwich
When the weather's cold and you're in need of a comforting meal, the Hot Beef Sandwich is just the thing- tender beef on bread and mashed potatoes smothered in gravy.
Ingredients
For the beef and gravy
- 1 tb oil
- 2 lb beef chuck roast
- 1 tbsp kosher salt plus more to taste
- 1 tbsp black pepper plus more to taste
- 2 carrot sticks cut into big chunks
- 2 celery sticks cut into big chunks
- 1 white onion cut into big chunks
- 4 garlic cloves smashed
- ⅓ cup red wine
- 2 cups beef broth
- 2 tbsp cornstarch
- 8 slices thick bread Texas toast or a hearty white
Mashed Potatoes
- 3 - 4 large potatoes peeled, cut into small chunks
- ½ stick of butter
- ½ - ¾ cup milk
- salt and pepper to taste
Recipe Instructions
- Generously coat all sides of the beef roast with salt and pepper. Heat oil in a Dutch oven over medium high heat. Once hot, add beef.
- Cook until seared, about 1 - 2 minutes. Flip and repeat until all sides are seared. Remove from the pot and set aside.
- Add your carrot, onion, and celery and add more oil if needed. Season with a little salt and pepper and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add red wine, scrapping off any bit on the bottom. Let boil for 1 - 2 minutes. Next, add the broth and place the beef back in. Bring to a boil an reduce the heat to medium low so it simmers. Allow to simmer for 2½ - 3½ hours, or until tender.
- Once beef is tender, remove from the pot and set in a container to shred. Strain your broth to remove the solids. Taste and season with salt if needed. Scoop out roughly ¼ cup of the broth and mix with the cornstarch. Dump back in the broth and mix. Bring to boil and then reduce heat to low to thicken while you make your mashed potatoes.
For the potatoes
- Bring a medium pot of water to a boil. Add salt and then add the potatoes. Boil until a fork can easily pierce the potatoes. Drain and return to the pot, off heat.
- Add half of the milk and half of the butter. Mash with a potato masher until broken up. Add more milk and butter. Mash until smooth. Season with salt and pepper. Taste to adjust seasoning.
Assembly
- Lightly toast the bread if desired (this will help it hold up better). Place shredded beef on top of toast. Place a scoop of mashed potatoes next to it. Ladle gravy all over beef and potatoes. Enjoy hot.
Nutrition
Calories: 259kcalCarbohydrates: 5gProtein: 23gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 1195mgPotassium: 483mgFiber: 0.5gSugar: 1gVitamin A: 49IUVitamin C: 2mgCalcium: 53mgIron: 3mg
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