On Thu, 8 Jan 2009 22:40:03 -0700, "SteveB" >
wrote:

>I had a open face roast beef sandwich today at one of my client's
>restaurant. It was so tender. I do not have as good luck with my roasts.
>Many of mine have come out tough, except a rib eye roast that was melt in
>your mouth tender. I notice that a lot of the roasts have very little
>marbling, versus that rib eye roast. What kind of cut of beef makes a good
>roast, and how is the best way to cook it? How long? Temp? Covered or
>uncovered? In standing water? Any marinating to tenderize? I have meat
>thermometer, and one that is on tines to check for temperature.

I like round roast for sandwiches because you get large slices of
nice, lean meat. Cooked in the crock pot, it becomes quite tender.
Here's the recipe for seasoned roast beef sandwiches that Chatty Cathy
was just talking about. You can make plain roast beef sandwiches by
skipping the seasonings. Could be cooked slowly in a dutch oven, too.


* Exported from MasterCook *

Italian (Chicago) Beef Sandwiches

Recipe By :Carol Peterson
Serving Size : 12 Preparation Time :0:00
Categories : Beef Crockpot
Sandwiches Signature Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
5 pounds round roast, trimmed
1 1/2 cups beef broth -- (14.5 oz. can)
7 cloves garlic -- crushed
1 tablespoon salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons red pepper flakes

Heat olive oil in skillet; brown the roast on all sides. Place roast
in large crockpot. Combine broth and remaining ingredients; stir
well. Pour over roast; cook on HIGH for 5 hours or until tender.

Remove roast from crockpot, cover, and refrigerate. Strain broth into
a storage container and refrigerate until ready to use.

Slice chilled meat very thinly and place into crockpot or large
saucepan. Pour strained broth over meat, and cook gently until heated
through.

Serve meat slices, piled high on toasted crusty rolls, with heated
broth for dipping.

Optional: Provolone cheese; giardiniera, pepperoncini, or banana
peppers.

Cuisine:
"American - Midwest"

- - - - - - - - - - - - - - - - -

NOTES : "We love the stuff- it's gotta have pepperoncini! There are
only 3 of us, so I often have leftovers...I freeze the meat in the
juice, and then whem I make a giant pot of spaghetti sauce, I add
it...it adds excellent flavor!: merryb on January 7, 2009

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