Hot Roast Beef Sandwich

 Hot Roast Beef Sandwich

When I was little, sometimes we would go out for a Sunday dinner at the local diner. I loved going there. You could get just about anything you wanted and the portions were humongous!  My Mom would always order the pork chops, I would get the Hamburger steak and my Dad would always order the same thing…the Hot Roast Beef Platter. I can still hear him place his order:  “I’ll take the scrumptious open face hot roast beef sandwich with extra roast beef, extra mashed potatoes and gravy….lots of gravy all over it.”   He loves this meal….so once a month, I make it and take it over and we have a diner day!i

Hot Roast Beef Sandwich   

 2-3 lb. chuck roast
1/2 teaspoon garlic powder
salt and pepper to taste
1 (14.5 oz.) can beef broth
2 tablespoons cornstarch
1/4 cup cold water
white bread 

Place roast in a crock pot. Sprinkle with garlic powder, salt, and pepper. Pour the beef broth around the roast. Cover and cook on low for 6-8 hours or until beef is tender and shreds easily with a fork. Remove roast from the crock pot and shred beef.

Pour the broth from the crock pot into a medium saucepan. Cook over medium-high heat until just boiling.  In a separate cup or bowl, make a slush out of the cornstarch and water, whisking until smooth. 

Add to the broth in saucepan and simmer over medium heat whisking constantly.  Bring gravy to a fast boil for 1-2 minutes or until the gravy thickens. Season with additional salt and pepper if desired.

Place bread slice on a plate. Top with shredded beef. Spoon gravy over the top. Serve with mashed potatoes.  YUM! 

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