Hot roast beef sandwiches with mashed potatoes

Hows everyone make thier roast beef and mashed potatoes.

I brown my beef very well to the crisp point to make a good broth. Then add onions and salt and pepper to taste so that cooks into the broth. I cover the pan and cook in water until the beef is tender to the point where you can pull it apart with two forks.

I use red potatoes and cook just until done so thier still a little firm. While mashing I add butter and heavy cream. Put the mashed potatoes between two pieces of bread right on top of the beef, or just put the mashed potatoes on the side and smother in gravy.

For the gravy I let the water cook down until its rich enough to make good flavored gravy. I use both flour and corn starch and milk and premix that in a bowl then add that to the broth. I use enough as to not make it too thick, adding a little of both at a time, I let it cook under low heat so the flavor evens up all the way through the ingredients.

Is there another recepie and ingredients I don’t know about but should?

So many ways to cook some beef I think your spot on with your route, simple. As far as the taters go I think Yukon gold are the go to with anything gravy. Now I’m starving!!

Yukon golds are very good potatoes, no doubt about that.

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So many ways to cook some beef I think your spot on with your route, simple. As far as the taters go I think Yukon gold are the go to with anything gravy. Now I’m starving!!

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I agree with the Yukons

But I got hungary just reading your post

Do you have room for company

Didn’t want to type on the phone earlier but my method is where you are at plus some. Before browning stick a few cloves of garlic into the roast itself, brown with just a tad bit of oil so the brown resy stuff when done is a little more than just caked on the pan, take out roast and add at least 3 big yellow onions chopped with some garlic to pan with more EVOO salt and pepper and let those carmelize. When the carmelization has been achieved add half bottle of white wine, chicken or beef stock, tsp so of cayenne pepper just for a little heat to the tongue, but not to necessarily make it spicy, and let all that simmer to tender. Take out beef once again and reduce the big pot of juice to whatever intensity of flavor floats your boat, and I like straight cornstarch in my gravy. Bam!! Serves really well just over some fresh bakery bread too, sop up all the goodness with a French roll of some sort ohhhh sooo tasty. Or get the yukons mashed up, don’t add anything but milk to get the consistency, and I am a sucker for sweet corn. Big bowl, taters, beef, corn, gravy over it all, with a dallop of butter to melt down the sides.

We already ate but got plenty of leftovers if you want to make the drive, it should be even better tomorrow at noon!

Ya Nick, I put in a big yellow onion and let it cook in the reduced juices from browning the beef. I like garlic but the old lady doesn’t, so oh well on that one. Theres nothing wrong with straight milk and cornstarch to make a gravy, I use just plain cornstarch alot of times on thickening things. Ya theres a platefull here if you wanna make the drive. I was already hungry and It turned out so good that I couldn’t finish it all, had to leave just a little, but didn’t throw it and I’ll eat the rest befor I hit the hay at bedtime. I forgot something that I do and after the beefs ben browned I just cover the bottom of the pan with about 1/2 too 3/4rs of an inch of water istead of submerging it all the way, but both ways are good to make the beef tender, you have to cook it with a lid on the pan.

So we are similar in very few times there are leftovers in the house, they usually get eaten before morning. You got me thinking of taking a venison roast out now for sunday dinner. Good eats man!

Mossy your post made me hungry for some so I dragged myself to the store for some. Thank you, now I’m gonna eat and watch A River Runs Through It .
(this cold weather is gonna make me fat fat fat )

Ya Mox I didn’t see your post until now. Putting on weight while eating hot roast beef sandwiches? who cares, it will all come off this summer anyway.

The other night we fired up the grill and cut a whole chicken in half lengthwise. I cook the chicken over charcoal about 3″ above it. I cook the two halves rib cage side down until just about done and cooked completely through, this way it cooks evenly and never burns from flareups. Then for about 1/2 hr I cook the skin side until its nice and crisp and brown. I like lawreys seasoning salt, lemon pepper and garlic powder on mine and I rub it in so it sticks to the meat and alot of it. Man I’ll tell you what, cooking it in halves and the juice just runs out when you take the leg and thigh off the breast and the breast isn’t to shab eigther. This is the best way I know of, too cook chicken without wrapping it in foil. It was so good everybody was licking thier fingers and wishing they had more. I ate the grissle off the ends of the legs and everything, bare to the bones and I even thought about those for awhile. I mopped up the plate with 3 pieces of bread and real butter, man was it good.

I like to take a lean boneless roast, put it in the crock pot with some water, red wine vinegar and a package of onion soup mix. Let it cook for about 6 to 8 hours and it just melts in your mouth. You can strain the broth if you don’t like the onions in your gravy. And I use cornstartch and water to make my gravy. A much healthier way of eating.
Red or yellow yukon potatoes are good for whipping.

Ya Mary onion dry soup mix is good for alot of diffrent recepies. One of my favorites is mix it with hamburger for just regular old cheeseburgers over charcoal, noodles and all. Onion soup mix is good for all kinds of roasts and slow cooking on low heat has its benefits forsure. Slow cook a whole chcken in a crock pot with onions soup, make a gravy with the juice left in the bottom of the crockpot and have that over potatoes, good eating forsure.