Open Faced Roast Beef. Make Cooking With Your Slow Cooker Even Easier With McCormick® Slow Cooker Sauces. Enjoy The Whole New Range Of Slow Cooker Recipes. Moreover, changing food patterns also take a severe toll on our life.

Cook meat in the rich gravy, pile onto bread with provolone cheese and enjoy! Open Faced Roast Beef This is a quick, easy and relatively cheap, filling meal. It was a favorite of mine when I was on the road (Thanks Petro!) and I always ordered extra gravy on the side. You can cook Open Faced Roast Beef using 15 ingredients and 11 steps. Here is how you cook that.

Ingredients of Open Faced Roast Beef

You need 2 lb of Rare Deli Roast Beef (cheap is fine!).
Prepare 1 of Onion, chopped.
It's 1 packages of Mushrooms (whatever's on sale but they should be sliced and this is not a required ingredient).
It's 4 envelope of Low-sodium beef gravy mix.
You need 1 cup of Beef broth, divided.
Prepare 1 tbsp of Corn starch.
It's 1 tsp of Cumin.
You need 1 tbsp of Garlic.
It's 1 of as needed Potatoes (I make my own but instant is fine if you prefer).
It's 1 tsp of Worchestershire sauce.
Prepare of potatoes.
Prepare 5 lb of Potatoes.
Prepare 1/2 cup of Real butter (seriously, have you SEEN the ingredients in that supposed "healthy" crap?).
You need 1 of as needed Half-and-half, heavy cream or, I guess, milk.
You need 10 slice of Bread, toasted.

Now it's among my kids' favorites. Warm the slices of roast in microwave or oven. Heat the gravy in the microwave or on the stove top. Add minced, sauteed onions and seasonings to the warmed gravy, if desired.

Open Faced Roast Beef step by step

Peel the potatoes as needed. If they're red potatoes you only need to remove the eyes..
Cut into equal sized pieces and put in water to boil for mashed potatoes. As a general rule, for medium-sized chunks, it takes about 15 to 20 min for potatoes to be ready to mash..
Add a little bit of beef broth (maybe a half cup or so) to the bottom of a large pot or Dutch oven. Maybe about a half-inch to cover the bottom..
To the broth add your mushrooms and your onions..
On top of this add your roast beef which is rare. Turn on low..
As this warms up mixed together Beef broth, cornstarch, cumin, and Worcestershire sauce. Stir well. Put aside for later..
Once the beef mushrooms and onions begin to get warm in the skillet or Dutch oven, turn up to a high heat, add the beef broth mixture and stir. This will thicken it..
While this is heating up mix together the four envelopes of gravy mix. I use low-sodium because I don't like salt but if you like salt choose one that's just a regular one. I don't make my own gravy because I don't like all the fat content in it. (Tip: I use a small amount of water to create a paste, first, which eliminates lumps. Then I add the rest of the water as indicated on instructions).
Let this mixture come to a boil and reduce down to low because everything is already cooked. Now all you're waiting for is the delicious potatoes to get done see you can mash them..
The meat, mushrooms, and onions are already done as I said, so just keep them on low so they will stay warm. Make sure you don't let them stick to the bottom! Meanwhile prepare your mashed potatoes that you can serve with the mushroom gravy or brown gravy or whatever you've chosen to put in with your roast beef..
Toast two pieces of bread per serving. Make sure to put the roast beef mushrooms and onions on top of the toasted bread. Seriously saturate that toady with gravy. Really..

Lightly toast or leave untoasted the sliced bread. Lay two slices of the sliced bread side-by-side on each plate. One of my family's favorite meals is a hot roast beef with gravy, mash potatoes, and a favorite vegetable on the side. Today I am whipping this up in my Power Electric Pressure Cooker for my husband's birthday dinner. To create this dish you will need the following ingredients.