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Cut open the bread, spread on some butter and toast.
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2
Build your debris with desired amount of mayo, mustard, red onion, lettuce and tomato.
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3
Don't forget to salt and pepper your tomato.
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4
Place the warm Roast Beef on top and top with Gravy.
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Enjoy!
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6
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Preheat the oven to 225 degrees F. Place the beef in large pan or roaster, fat-side up.
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Salt and pepper liberally.
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Put 1-inch water in the bottom of the pan and cover tightly with foil.
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Bake for 12 hours.
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Remove the beef from the pan and place on a large cutting board.
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13
Try to use one with a drip well.
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14
Allow the beef to rest at least 30 minutes so that the juices will redistribute.
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15
Set aside the juices to cool and reserve for the gravy.
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The roast will be super tender and all will become debris.
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17
Be sure to remove all fat, veins and tendons.
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All leftovers can be frozen for later use.
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Separate the beef fat from the juices.
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Place about half of the fat in a heavy-bottomed saucepot and melt with a low heat.
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Freeze the remainder for later use.
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22
Use just enough flour to soak up the fat.
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You are now making a roux.
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Allow the flour to cook, stirring continually, to brown slightly.
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Add salt and pepper.
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Careful, you can always add salt.
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Add about half of the juice from the beef and stir.
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This will thicken.
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29
Adjust as needed.
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Taste and adjust seasoning as desired.
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31
Again, freeze the remainder for later use.
