There are a few things you can count on from me when it comes to my recipes and food blogs…
- My food will not be super fancy.
- I do not do step-by-step photos. The exception to this rule is if something I’m trying to convey could benefit from a visual.
- I make food that works for my family, is (mostly) easy, and always delicious.
This recipe is no exception. These open faced leftover hot roast beef sandwiches are not fancy, like at all. As you can see, there are no step-by-step photos, heck – I didn’t even explain how to re-heat the roast or make the mashed potatoes. Sorry, friend – you’re on your own there.
BUT…
These are so easy and so delicious and you should totes use up that leftover roast beef and try them. 😉
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter – instead thaw in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Ground beef must reach a safe and savory 160 degrees, while steak is safe at 145 degrees.
Open Faced Leftover Hot Roast Beef Sandwiches
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
Description
Simple yet delish way to use up leftover pot roast.
Ingredients
3 cups beef broth, or leftover cooking liquid from the roast
6 tablespoons flour
4 slices bread
Mashed potatoes, warm and ready to serve
1 pound leftover pot roast, cubed or shredded and reheated
Instructions
Add 2 cups of the beef broth (or cooking liquid) to a small sauce pan. Heat over medium-high heat until the broth begins to simmer. Reduce the heat to medium and continue to simmer.
In a measuring cup, whisk together the remaining cup of beef broth* (or cooking liquid) and the flour until the mixture is smooth and (mostly) free from lumps. Slowly pour the mixture, which I recently learned is technically called a slurry, into the simmering broth, gently stirring as you pour. Continue to simmer and stir until the broth thickens into gravy. Remove from heat.
To assemble the sandwiches, lay a slice of bread on the plate. Place a spoonful of mashed potatoes on the bread, followed by the desired amount of leftover roast, and topped with the delish brown gravy you just made. Enjoy!
Notes
When you make your slurry, be sure to use cool broth or cooking liquid, so the flour doesn’t thicken up on you right away and leave you with lots of lumps.
Hello! I’m Terryn – the wife, mother, food safety enthusiast, Stormy Kromer fanatic who has slightly (okay, a lot) random tendencies, dabbles in photography, and shares (maybe a little too much) here at FFB.
