Donuts and Deli creates an open faced roast beef sandwich
LITTLE ROCK, Ark. (KATV) —
Chris Busick, Partner and Chef of Donuts and Deli, shows how to make an open faced roast beef sandwich with mashed potatoes.
1 4-5 lbs Angus Beef top round
1 stalk of celery
1 white onion
1 can of Lost Forty Love Honey
3 table spoons salt and black pepper
4 table spoons garlic powder and onion powder
Put all of that in a roasting pan and cover with foil and the put it in the oven at 350 for about 4-5 hours or until inside reaches 163 and is tender.
I take all of the liquid that is left in the roasting pan and strain it in to a sauce pot.
Add 1 carton of all natural beef stock and bring to a simmer then add 4 tablespoons of corn starch that is mixed with 3/4 cups of cold water.
This is called a slurry and will thicken your gravy.
Take 4-5 nice potatoes and wash them off and cube them into large chunks
Add to a pot and fill with water, put on stove on high, and bring to a boil.
Cook for about 15-20 mins until you can smash it with a fork. Pull off stove and strain out the water.
Add potatoes back to the pot and add 1/2 stick of butter, 1/2 cup heavy cream, and take a potato masher or whisk and begin to mix.
Once you have nice fluffy mashed potatoes, add salt and pepper to taste and then its ready. You can also add other seasonings, cheese, or green onions if you would like.
1.Once every thing is ready, you plate as following, one slice of thick toasted bread of your choice. Add a nice portion of your roast beef on top of your toast.
2.Add a nice scoop of your mashed potatoes on top of your roast beef.
3.Smother every thing with your gravy.
4. For a garnish, you can use fresh chopped green onions or parsley to the top then its ready to serve.