Home-style Roast Beef Sandwich with Gravy Recipe

Home-style Roast Beef Sandwich with Gravy

Recipe provided by Nadine Voelker

Watch the video demonstration for this recipe.

Yield: Approximately 10 sandwiches

Nutritional Information per Serving: Serving size 1 of 26 servings; Calories 336; Total Fat 19 g; Saturated Fat 7 g; Carbohydrates 15 g; Dietary Fiber 2 g; Sugar 2 g; Protein 26 g; Cholesterol 82 mg; Sodium 188 mg

Comfort food at its finest, this recipe delivers the same satisfaction as a classic arcade adventurebold, rewarding, and utterly memorable. Succulent roast beef draped in rich, silky gravy between toasted white bread is the ultimate indulgence that will have everyone coming back for seconds.

Ingredients

• 5 carrots, chopped into large pieces
• Celery ribs from 1 bunch, leaves removed
• 1 onion, peeled and trimmed, halved root to stem
• 6 pounds beef top round, trimmed
• 2 garlic cloves, halved
• 2/3 cup olive oil
• 1/2 cup steak seasoning blend (e.g., McCormick's Montreal Steak Seasoning)
• 4 ounces (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 1 tablespoon veal demi-glace (available in many grocery stores)
• 20 slices white bread for serving
• Mashed red potatoes on the side, for serving

Instructions

1. For the roast: Preheat the oven to 350F. Arrange the carrots, celery, and onion at the bottom of a roasting pan (using vegetables as a natural rack). Add enough water to just cover the vegetables.
2. Make four small slits in the roast and insert the garlic halves into them. Rub the entire roast with olive oil and then coat it evenly with the steak seasoning.
3. Heat a large skillet over medium-high heat and sear the roast on all sides. Place the roast on top of the vegetable bed, cover the pan with foil, and roast until a meat thermometer reads 130F for medium-rare, roughly 2 hours. Remove the roast and let it rest on a cutting board for 30 minutes.
4. To prepare the gravy: Strain the pan juices, discarding the vegetables. In a skillet, melt the butter over medium-high heat, whisk in the flour, then gradually stir in the pan juices along with the demi-glace. Simmer the mixture until it thickens to a gravy consistency.
5. Slice the roast beef thinly and submerge the slices in the gravy (Nadine prefers to generously coat the meat). Build the sandwiches by placing the beef between two slices of white bread and spoon additional gravy over the top. Serve alongside mashed red potatoes.

This dish has been provided by a culinary professional and is adapted from Guy Fieri's "More Diners, Drive-Ins and Dives" cookbook, originally from Nadine S. Voelker of Nadine's Bar and Restaurant.