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Open-Faced Roast Beef Sandwiches

Ingredients:

* 5 lbs. beef roast such as chuck, or rump

* 2 packages au jus seasoning mix 2 ounces each

* 2 packages dry Italian salad dressing mix 2 ounces each

* 32 ounces beef broth homemade or packaged

* 4-6 slices bread thick and crusty, such as Texas Toast

* mashed potatoes

* 1/2 cup gruyere cheese shredded

Instructions:

Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.

Pour Beef Broth over the roast.

Cook on high for 6-8 hours or until tender.

When cooked, strain the broth into a bowl and reserve.

Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.

Prepare the mashed potatoes.

Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.

Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.

Serve with a knife and fork. Enjoy!

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