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  • Recipe of the Week - Hot Roast Beef Sandwich

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    Recipe of the Week - Hot Roast Beef Sandwich
    Cook: 3 hours Servings: 6
    by Dennis Kraus
    187 recipes
    >
    (From the Beef Entrée Collection at emealsforyou.com) Pot Roast when the weather outside is in the 80's? Sure, why not. I originally posted about pot roast in November of 2008. (Recipe of the Week - Pot Roast ) I know, a winter month, but why do we relegate some of our favorite foods to certain times of the year. Pot roast falls under that comfort food category in my mind. Should we only seek out comfort foods when the weather is cold? Doesn't it taste just as good in May as it does in November? I made pot roast Saturday, just because I felt like it. One of the benefits of making a pot roast is having leftovers to make another meal of a few days later. I was working hard on a "home project", temperature 86, humidity 86 when I found myself faced at 6 PM with a decision on dinner. Then I remembered the leftover pot roast. Bingo! Simple, deluxe diner food. I added some fries and a fresh salad from our garden. A meal Guy Fieri would be happy with. The only thing lacking from a great diner meal was the rice pudding. Ummm, maybe tomorrow.

    Ingredients

    • Pot Roast
    • Recipe Summary Complexity: Easy
    • Serves: 6
    • Category: Beef Entrée
    • Meal: Weekly 3 (Quick Meals Planner)
    • 3.5 lb beef, roast
    • 1 tsp salt and pepper to taste
    • 2 Tb oil, olive
    • 6 cloves garlic, chopped
    • 3 medium bay leaves, whole dried
    • 3 medium onion, yellow ,quartered
    • 1 12 oz can beer
    • 1 10.5 oz can beef consommé
    • 1 Tb Worcestershire sauce
    • 4 Tb water
    • 2 Tb cornstarch

    Directions

    1. Spread salt and pepper over entire roast. Heat oil in a large, oven-roof pot. Brown roast on all sides. Add onion and onion browning slightly; add garlic and immediately add beer, Worcestershire sauce, bay leaves and consommé. Cover and cook on low on stove top or place in a 300 degree oven for at least 3 hours, until meat is fork tender. When done remove meat to a platter and cover. Mix water and cornstarch to make a slurry. Add to pan juices, bring to a boil, stirring constantly until thickened. Reduce heat, Cut meat cross grain and pour gravy over. Serve extra gravy on side.
    2. Shown here with oven-roasted veggies.

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