Open Faced Pot Roast Sandwich Recipe 475

Steps:

• In a large nonstick skillet over medium heat, heat the canola oil. Add the potatoes and cook until lightly browned and crispy, about 10 minutes. Add the onions and pork, season with salt and pepper and cook until the onions and pork are heated through.
• Preheat the oven broiler.
• Spread the spicy brown mustard on one side of each slice of bread and place onto a baking sheet. Divide the sauteed pork between the 2 slices of bread. Sprinkle 2 tablespoons cheese over the top of each and broil until the cheese is melted and bubbling, about 2 minutes.
• Preheat the oven to 325 degrees F.
• In a medium bowl, whisk together the mustard, canola oil, garlic, sugar and chopped rosemary. Place the pork roast on top of a rack fitted in a roasting pan. Place the 2 rosemary sprigs underneath the pork. Sprinkle the roast well with salt and pepper. Using a brush or hands, completely coat the roast with the mustard and garlic paste.
• Place the roast in the oven and roast until the internal temperature reaches 145 degrees F, 2 1/2 to 3 hours. Remove from the oven, cover loosely with foil and allow to rest for 15 minutes before slicing.

Steps:

• Add the oil to the inner pot of a pressure cooker and activate the browning setting. One at a time, brown each piece of chuck roast and then turn the unit off. Place both pieces of browned chuck roast into the cooker. Add the wine, stock, carrots, onion, celery, garlic, rosemary, and thyme. Place the lid on the cooker and close the pressure valve. Set the cooker timer on high pressure for 50 minutes. When timer reaches zero, turn the cooker off. Open the pressure valve and release the steam. When the steam has released, remove the lid. Preheat the oven to 350°F. Remove the meat from the cooker and place it in a casserole dish, leaving the broth and vegetables in the cooker. With 2 forks, shred the meat into 1" pieces and set it aside. With a fork or potato masher, crush the carrots into the broth. Activate the browning setting and sauté for 5 minutes. Combine the cornstarch and water in a small bowl. When the broth and vegetables come up to a simmer, stir in the cornstarch mixture, salt, and pepper. Simmer until thickened. Turn the cooker off. Add the meat back into the cooker and stir until coated with the sauce. Lay out the slices of bread on a baking sheet. Divide the meat mixture over the bread and top each "sandwich" with a slice of cheese. Bake for about 5 minutes, or until the cheese is melted. Power Pressure Cooker XL Prep Tips: To brown the meat, use the "Meat/Chicken" setting and adjust the time to 20 minutes. Use "Warm/Cancel" to turn the unit off. To pressure-cook the meat, secure the lid, close the pressure valve, and hit the "Meat/Chicken" button. Adjust the time to 50 minutes. Hit "Warm/Cancel." To make the gravy, use the "Beans/Lentils" setting. When thick, hit "Warm/Cancel."

Steps:

• Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
• Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

Steps:

• Place the roast, water, onion soup mix, and celery salt in a crock pot and cook on low for 4-6 hours.
• Once the roast is done, place it on a platter, cover it and set aside.
• Place the garlic bread of your choice and bake on a baking sheet as instructed on the package.
• In a saute pan melt the butter on medium heat. Once the butter is melted add the flour and whisk to combine making sure to break up any lumps. Once the flour is completly incorporated into the butter pour the beef broth from your crock pot into the saute pan making sure to whisk it as you add the broth so that there are no lumps in the gravy. Cook the gravy on medium heat whisking it occasionaly to keep it from sticking at the bottom of the pan.
• While the gravy is cooking, start shredding your beef in about 2 inch chunks. Once the gravy has reduced by half add the chunks of beef in with the gravy and carefully stir to combine.
• The garlic toast should now be done, pull it out of the oven and set aside.
• Once the gravy and beef have come back to a simmer, place a slice of garlic toast on each serving plate and top them with about 3 tbsp of the beef and gravy and serve.
• Note: I serve these sandwiches with mashed potatoes and a vegetable medley but they are perfect served as just a sandwich. I have also added sauteed onions to the gravy while it reduces which also is wonderful.

Steps:

• Preheat oven on broiler setting.
• Cut rolls in half, and toast in a bread toaster. Place on a baking sheet. Spread each half with mayonnaise and mustard. Layer with roast beef, tomato, red onion, Provolone, salt and pepper.
• Broil 3 to 6 inches from heat source for 2 to 4 minutes (keep a constant eye on it) until cheese is bubbly and is beginning to brown.

Steps:

• Prep: Preheat oven to 450 degrees. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
• In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
• Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.

Steps:

• Slice the roast into thin or thick slices as desired.
• Warm the slices of roast in microwave or oven.
• Heat the gravy in the microwave or on the stove top.
• Add minced, sauteed onions and seasonings to the warmed gravy, if desired.
• Lightly toast or leave untoasted the sliced bread.
• Lay two slices of the sliced bread side-by-side on each plate.
• Lay one slice of warmed meat on each slice of bread.
• Pour desired amount of warmed, seasoned gravy over both slices of bread and meat.
• Serve at once or reheat each plate in the microwave.

Steps:

• Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
• Add the roast to the Instant Pot.
• In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
• Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
• Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
• When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
• Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
• Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
• To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).