Slow Roasted Open Faced Roast Beef
Slow roasted stew meat for open faced roast beef sandwiches.
Servings: 5 people
Calories: 289kcal
Equipment
- 12" cast iron skillet
Ingredients
- 1 lb stew meat
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ¼ cup flour
- ¼ cup butter
- 4 cloves garlic, minced
- ½ onion, diced
- 2/3 cup sliced mushrooms
- ½ cup red wine
- 1 quart beef bone broth
- 1 drop oregano vitality oil substitute for fresh herbs if available
- 1 drop thyme vitality oil substitute for fresh herbs if available
- 1 drop rosemary vitality oil substitute for fresh herbs if available
Instructions
- Season stew meat with salt & pepper, then toss in flour.
- Brown ¼ cup butter in a hot 12" cast iron skillet.
- Sear seasoned, floured meat in the hot brown butter until dark brown on each side, about 3-5 minutes.
- Remove the seared beef and set aside on a plate.
- Saute garlic, onion, and mushroom in the beef drippings until translucent, then set aside with the beef.
- Add the red wine to the hot skillet & drippings and reduce by half.
- Then add the bone broth and oils or herbs, reduce for 5 minutes.
- Add the beef, onions, garlic, and mushrooms back into the reduction and cover the skillet with a lid.
- Roast in the oven at 275°F for two hours or until the beef is fork tender.
- Serve as is or shred with forks.
Notes
This goes perfectly over my sourdough amish bread, or – if you’re not into sourdough, I have the quick amish bread version too. Either way, so good. Now, for photo sake I left it looking pretty but I’m a savage foodie and usually add a mountain of mashed potatoes and cheese on top. Sorry for party rockin.
Nutrition
Calories: 289kcal | Carbohydrates: 8g | Protein: 28g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 663mg | Potassium: 418mg | Fiber: 1g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
