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HOT BEEF SANDWICH CASSEROLE
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Source: The Farm Stand
| BEEF: | |
| 1 - 5 pound | beef roast, ( I always use chuck) |
| 1- 32 ounce box | Beef Broth |
| 1 pkg.( 0.7 ounce) | Good Seasons Italian Dressing Mix |
| 2 pkg ( 1 ounce) | Au Jus Gravy Mix |
| Water | |
| POTATOES: | |
| 2 pounds | mashed potatoes |
| BREAD: | |
| 1 loaf | baguette, sliced and lightly toasted in the oven at 375 degrees for 5 minutes. (enough to cover the bottom of your 9x13 pan.) |
| CHEESE: | |
| 1/3 cup | grated Parmesan Cheese, optional |
GARNISH: Fresh snipped parsley ( 2 Tablespoons)
DIRECTIONS:
Add the beef roast to a roaster pan. Sprinkle with the Italian dressing mix and Au Jus gravy mix. Add the beef broth and enough water to cover the roast. Cover. Bake at 350 for 90 minutes, then reduce the heat to 300 and continue baking till the roast is fork tender. ( close to another 60 minutes). Check periodically to see if it’s fork tender. Once the roast is done, remove from oven, let cool for 30 minutes then shred it. Reserve all the gravy in the pan.
In a 9x13 pan, add the lightly toasted baguette bread slices. Add the shredded beef. Top with mashed potatoes. Add 1 1/2 cups of gravy. (Reserve the rest of the gravy for serving). Sprinkle with cheese and parsley. Bake for 10 minutes at 350. Remove. Serve the casserole with the extra gravy! Enjoy!
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