Beef with Mushroom Gravy Sandwich Recipe

Beef with Mushroom Gravy Sandwich Recipe
Wandering through our local discount store, I found a Select chuck roast. In spite of the Select label, the roast had gorgeous marbling. It was just perfect to cook in the oven with moist heat. As soon as I pulled the roast out of the oven, I knew that we had a winner. It made superb hot sandwiches with luscious brown mushroom gravy. May your quest to find that fantastic roast be as successful as mine was!

Roast Beef Recipe


1 tablespoon oil
2 ½ - 3 pound chuck roast
Worcestershire sauce
2 cups hot water


Heat the oven to 350 degrees F.

Rinse the roast and pat it dry. In a heavy Dutch oven, add the oil and heat it. Place the roast in the oil and cook over medium high heat until it is browned and pulls up easily. This usually takes between 5 and 10 minutes. Turn the roast over and brown the second side. Sprinkle the top side with Worcestershire sauce and pepper, to taste. Add 2 cups of water to the pan, being careful not to splatter oil onto your arms. Cover the pan immediately, and place the roast into the oven. Cook until the meat is fork tender, about 2 to 3 hours. Make sure that there is liquid in the pan. If the liquid gets too low, add a little more hot water.

After the roast is fully cooked, remove it from the oven. Place the roast into the refrigerator until it is thoroughly chilled. Remove the congealed fat and put it into a baggie. You will use some of the fat for the gravy. Freeze the rest of the fat, or throw it outside for the birds. The broth in the pan can be substituted for some of the water in the gravy. It might also be used to make vegetable soup.

Thinly slice the meat against the grain for maximum tenderness. Place the roast slices into the gravy to heat during the last 5 minutes that the gravy is cooking.

Brown Mushroom Gravy Recipe


1 tablespoon butter
½ pound mushrooms sliced
3 tablespoons beef fat
3 tablespoons flour
¼ teaspoon pepper
½ teaspoon salt
Four cups of hot water


In a heavy skillet, add the butter and melt it. Pour the sliced mushrooms into the butter. Saute` the mushrooms over medium heat until they are cooked through. Remove the mushrooms and any liquid to a bowl. Rinse the pan and dry it.

Over medium heat, add the beef fat to the pan and melt it. Pour the flour into the melted fat slowly, stirring constantly with the end of a pancake turner until all of the lumps are dissolved. Add the pepper and salt. Fry flour, pepper, and salt until flour is deep golden brown-about the color of brown sugar. Add two cups of water, stirring constantly with the flat of the pancake turner. Add another cup of water, stirring constantly. Pour the mushrooms into the gravy and stir. Cook the gravy, stirring frequently to prevent it from sticking until it reaches your desired thickness. If the gravy is too thick, add some of the remaining water.

Heat the roast beef slices for 5 minutes in the mushroom gravy as it finishes cooking. This will guarantee juicy hot beef for your tasty sandwiches.

Assembling the Sandwiches:

On individual plates, add your favorite bread or split bun. Layer the meat on top of the bread or bun. Ladle mushroom gravy on top of the meat. Serve the sandwich with a light salad for a great meal. These salads pair well with the Beef with Mushroom Gravy Open Face Sandwich:
Chopped Salad
Marinated Vegetable Salad
Italian Cucumber Salad

After this article, there are related article links to the recipes for the salads. Take a peak at them. Any of these salads would be tasty with this sandwich.

I cooked the roast beef the day before I wanted to serve it. This is an easy way to have a fantastic meal that is quickly made. Whatever you serve with your Beef with Mushroom Gravy Sandwiches, it will be a wonderful meal. Let us know in the BellaOnline Forum what you decided to serve with your sandwiches. Feel free to explore the Sandwiches Site to get ideas for great sandwich meals.

You Should Also Read:
Chopped Salad Recipe
Marinated Vegetable Salad Recipe
Italian Cucumber Salad Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.