Hot Roast Beef Sandwhiches

By JacqueDavison

Ingredients

• 3 1/2 to 4 lb chuck roast
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp garlic salt
• 1/4 tsp seasoned salt
• 1/4 tsp pepper
• 1 TBSP oil
• 1 Cup Beef Stock

Preparation

Step 1

Rince roast in cold water. Lay it on cutting board and coat it with seasoned flour flipping the roast a couple times and repeating the process.

In a dugch oven large enough to hold the roast, heat 1 TBSP oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. When the oil is just about to the smoking point, put the roast in and cover the pan. Let the meat sear until nicely browned on the bottom, then flip the roast. Let it sear a minute or two on the second side, then add 1 cup beef stock.

Cover the roasting pay and place it in a preheated 350 degree oven. Roast for 4 - 5 hours until meat is fork tender and falls apart easily. Check the roast often to make sure the stock hasn't evaporated. Add more stock if necessary.

About an hour before roast is done prepare mashed potatoes.

To assenble the sandwich, place a piece of bread on a large plate.
Layer the bread with some meat
Place another slice of bread on top of the meat.

Slice the sandwich in half and separate the 2 halves to make room for the potatoes.

Smother bread and potatoes completely in gravy.

Serve immediately.