Friday, December 24, 2010

Official Roast Beef Dip Sandwich recipe

 I made the beef sandwiches last night.  They turned out just as they always had, sans allergens.  Which means they turned out fantastic, with the meat falling apart easily.
 As per the usual, I did a LOT of estimating.  I had a 12 lb roast, so I had to increase many of the ingredients. Just to be fair, I am including a link back to the beef stock recipe I used:

 Beef Stock


  • 2 lbs beef roast
  • 1 (4 ounce) can tomato paste
  • 6 tablespoon oil (olive, veg, canola)
  • 1 large onions, quartered with skin 
  • 1 leek
  • 1 clove elephant garlic (I guess you could use regular garlic) 
  • 1 T celery seed or several stalks celery, long with tops cut into 1-inch pieces
  • 2 large carrots, in 1-inch pieces (used in original recipe, but obviously not in mine)
  • 1 bouquet garni (1 bay leave,1 tsp thyme,6 peppercorns, 2 cloves, 2 tsp parsley in cheeesecloth or in a cloth tea bag)
  • 3 quarts cold water (or whatever it takes to fill your roasting pan and cover the meat)
  • 2 large onions, cut in strips or thin circles
  • salt, to taste
  • black pepper, to taste
  • bread (GFCF or regular, depending on your needs)
  • daiya cheese substitute (for the GFCF folks) or pepperjack cheese
  • Change Measurements: US | Metric


  1. 1 Preheat the oven or counter top roasting pan to 375°F.
  2. 2 Add first 10 ingredients, but save the ingredients from the "additional onions" and on.
  3. Bring to a boil.
  4. Reduce heat and simmer gently uncovered for 2-3 hours (I let mine cook a little longer due to the large size of my roast).
  5. Add a few cups of water if necessary.
  6. Remove all of the vegetables from the broth.  Leave the meat.
  7. Some people chill the broth overnight in the fridge and remove the top layer of solidified fat.  I personally like to leave it in this particular recipe.
  8. Cut up and add the remaining onions.  Top off with additional water as needed.
  9. Cook until the meat falls apart.  For me, this involved turning the roaster on low and cooking it overnight. 
  10. Spoon out meat, broth, and onions into a bowl and salt/pepper according to taste.  Add Cheese to the meat/broth and microwave it long enough to melt the cheese.  
  11. Scoop out meat/melted cheese and put it on a sandwich. 
  12. Serve with the broth and use it for dipping the sandwich.

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