Hot Beef Sandwiches Deluxe

Not your ordinary diner entrée, this hearty make-ahead-and-reheat sandwich boasts bakery French bread, convenient flavored mashed red potatoes and rich gravy made with beef juices, wine and Dijon. It’ll drive tailgating neighbors crazy.

30 min.
2.5 hrs.



  1. Preheat oven to 350°F. Using a sharp knife, make 6 1-inch-deep slits in roast about 3 inches apart; insert garlic clove halves. Rub roast with olive oil and coat with seasoning.
  2. In a large skillet over medium-high, sear roast on all sides. Place carrots, celery and onion in the bottom of a roasting pan. Place roast over vegetables. Add enough water to pan to cover the vegetables. Cover and roast about 2½ hours or until internal temperature of meat reaches 145°F. Transfer to a cutting board and let rest for 30 minutes.
  3. Meanwhile, remove vegetables from roasting pan; discard. Strain pan juices, reserving 6 cups liquid. In a large skillet, melt butter; whisk in flour to make a roux. Whisk in wine, beef base, mustard and Worcestershire sauce. Whisk in reserved pan juices. Cook until thickened and bubbly. Let cool.
  4. Slice the roast into ¼-inch slices and let cool; place in the unheated removable insert of a slow cooker*. Pour cooled gravy over beef to cover the sliced beef. Cover insert with aluminum foil and refrigerate until one to 2 hours before serving.
  5. When ready to reheat, place insert into slow cooker and heat on low setting until gravy and meat are hot, one to two hours.
  6. In a large bowl, combine boiling water and instant mashed potatoes; stir with a fork to moisten. Serve sliced beef on French bread topped with mashed potatoes and drizzled with gravy. Garnish with French fried onions.

*Note: If slow cooker does not have removable insert, chill sliced beef and gravy in a covered bowl and transfer to slow cooker when ready to heat.

© 2016 Marsh Supermarkets, Inc.