Roast Beef Cafeteria Style

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Roast Beef Cafeteria Style Style
Had made some roast beef sammies the other day and this is part of its leftovers. I guess since it’s Easter weekend my meat merchant has a lot of roasts on sale. I don’t know what cut this was, probably a roast. I just look for thin fat marbling almost like a road map. A lot of them will have large spots of fat but you can easily knock it off when the meat is cooked. Takes some time to make but will last a while and make great leftovers. Didn’t include the grilled corn, it’s just olive oiled, salted, and grilled. The interweb told me corn has no nutritional value, it doesn’t show up here much.
Ingredients
Roast Parts
  • 5 pound beef roast
  • 3 tbsp Dawgs Bark
Gravy Parts
  • Sprinkles of corn starch
  • Dash of salt
  • 3 tbs butter
  • 5 pound roast drippings
  • ½ cup water
  • Black pepper (optional)
Mashed Potatoes (for one)
  • 1 baker
  • 3 tbsp butter
  • Dash of salt
  • Shot of milk
Instructions
Roast Build
  1. Optional - Cover roast in Dawgs Bark, cover, and refrigerate overnight.
  2. Cover roast in Dawgs Bark, cover, and set on counter for 45 minutes away from thieving dogs…
  3. Preheat oven to 245

  4. Place roast on Pyrex or roasting pan thing. I used a Pyrex.
  5. Cook at 245 for 6 hours.
  6. Check for dark damn near black bark outer coating. The meat is hot but see if when you poke your finger into it, does your finger want to push through?
  7. A smart person would cut a carrot in half and if a finger sized blunt end pushes to the center easily it’s ready.
  8. When done pull from oven and set roast aside to rest. Keep drippings.
  9. Let's make some gravy.
Gravy Build
  1. Good time to prep potato. If the potato was squared jab ¼ inch deep holes longways 3 times on all 4 sides with a fork. Place on microwave safe plate and cook on high for 10 minutes. Whatcha self!*
  2. In a medium heat pan add drippings, butter, and dash of salt.
  3. Stir until butter melted.
  4. Add water, stir, and taste for salty-ness. Too salty add water. Not salty enough add salt.
  5. Strain the gravy to remove bits-n-pieces. (optional)
  6. Sprinkle in cornstarch and stir (about ½ teaspoon). The gravy will start to thicken like magic. Careful here because too much will make a gravy too thick forcing you to add water and diluting the flavor.
  7. Once you get perfect consistency add some thick cracked black pepper.
Mashed Build
  1. In a bowl cut potato (when not hot) in half and scoop meat in it.
  2. Add butter, salt, and start mashing until butter is well incorporated.
  3. Add a shot of milk and keep on mashing.
  4. Too thick? Taste for good flavor and add milk or salt until it’s perfect.
  5. The more you mash the more glutinous sticky it will get. Regular ole baker Russet potatoes are more glutinous and Yukon Gold are less.
  6. That’s it! Start stacking, mash, meat, then gravy. Have fun and good night 😉
Recipe Notes

*Watcha self! = don’t poke yourself

About The Recipes:

Hay yall! Don’t be afraid to adjust ingredients to your taste. None of these recipes came from a written measured recipe. They are made and noted on the fly. If you don't have any Texas Butter I guess we'll overlook it if you use what's in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can't spell worth a crap. Will hashtag recipes that match a search here and the same hashtag in the Instagram's image comments. Hashtags will look something like #txbut001. In a nut shell these are made for:

  • Product testing
  • Requested site feature
  • Speed and cost matter
  • We eat our own dog food
  • Ideas for products
  • Shawn gots hungry
  • Couple three birds, one stone...

Thanks - Shawn