Directions: |
Directions:Preheat oven to 300º F.
Roast:
Combine flour, salt, garlic powder and pepper together. Generously pat the seasoned flour into both sides of the roast, flipping the roast a couple of times and repeating the process.
In a Dutch Oven, heat the vegetable oil over medium high heat. When the oil is hot, put the roast in and cover the pan. Let the meat sear until nicely browned on the bottom, then flip the roast over. Let it sear for a minute or two on the second side.
Add Beef Stock and cover the roasting pan, place in the oven and roast for 4-5 hours, until the meat is "fork tender" and falls apart easily. Check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated, if necessary; add more stock to the pan.
Remove the finished roast from the pan and place it on a plate; cover the meat with foil to keep warm.
About an hour before the roast is done, prepare the mashed potatoes.
Mashed Potatoes:
Peel the potatoes; cut into fourths, and place them in a large saucepan-rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender, about 30 minutes. Drain potatoes well, reserving 1 C. of the water for the gravy. To the hot potatoes, add butter, sour cream, milk, salt, garlic salt and pepper. Mash the potatoes into a creamy, yet firm texture. Add more milk if potatoes are too stiff. Place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy.
Gravy:
Melt butter in a saucepan and stir in flour to make a roux, cook over low heat for a few minutes.
Stir in 1/2 C. Beef Stock to thin the roux enough to pour. Set aside.
Place the roasting pan the roast cooked in; over a medium heat and bring the liquid to a gentle boil, there should be 1 1/2 to 2 C. liquid in the pan when the roast is done, if you have less, add more Beef Stock to increase the liquid.
With a whisk, gradually whisk in the reserved roux mixture. Whisk in beef base, the reserved potato water and 1 C. beef stock. Salt and pepper to taste, if needed. Keep the gravy warm until you are ready for it.
Uncover the meat and use 2 forks to pull the meat apart into small to medium chunks.
To assemble the sandwich, place a piece of white bread on a large plate. Layer beef on the bread. Place a scoop of hot mashed potatoes on the plate, next to the sandwich. Ladle hot gravy over the sandwich and the bread. Serve immediately. |
Personal
Notes: |
Personal
Notes: In the 1984 novel Lake Wobegon Days, by Garrison Keillor, he alludes in particular to this as the noon-hour specialty of the Chatterbox Cafe. In other parts of the country, this is simply referred to as a Hot Beef Sandwich. In Minnesota it's a Hot Roast Beef Commercial! You Betcha!
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