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      Open Face Roast Beef

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      24348056_BG1.jpg









      • 14 lb. bottom flat or beef roast of your choice

      • granulated garlic

      • black pepper

      • salt

      • paprika

      • Italian seasoning

      • basil leaves

      • ground ginger

      • lager beer (1-2 bottles)

      • 1 cup red wine

      • 1 cup water

      • 1/4 cup Worcestershire

      • 1- 6oz. can tomato paste

      • 1/2 tsp. thyme

      • 1 quart of water

      • 1/4 cup red wine

      • butter

      • garlic powder

      • French bread


      14 pound bottom flat or beef roast of your choice rubbed down with granulated garlic, black pepper, salt, paprika, Italian seasoning, basil leaves, and ground ginger. Place roast in deep roasting pan. Pour in good lager beer 1-2 bottles depending on size of roast, 1 cup red wine, 1 cup water, and 1/4 cup Worcestershire.


      Place in pre-heated oven at 300 degrees for 20 minutes. Reduce heat to 175 for 1 hour or until meat is fork tender. Drain drippings into pot and add 1- 6oz. can tomato paste, 1/2 tsp thyme, 1 quart water, 1/4 cup red wine. Reduce by half.


      Toast French bread sliced in half horizontally (sandwich style) add butter, garlic powder and toast face down in sautee pan.


      Place toasted side up on plate top each half with mashed potatoes (hot) then top with roast beef and gravy.

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