Friday, April 9, 2010

Sliced Roast Beef on Homemade Buttermilk Buns

I've found yet another great sandwich for my Buttermilk Buns!
I made a batch and a half for enough sandwiches to feed my crew and have a couple extra.
With some of the roasts that I bought, I sliced them up when I brought them home. I tossed them in a food saver bag with a marinade of Worcestershire Sauce, a dash of cooking wine, and a sprinkle of marjoram. I tossed them in the freezer and thaw them the night before.
To bake, I simply dump the meat in a baking dish ( I spread about 2 tablespoons of rendered beef fat in my dish, opt.) and cover. Place in the oven at 300 for 1 1/2 hours.

I removed the meat from the oven to heat up at higher temp to bake the buns and then tossed it back in to re-heat. You could keep it warm on low on the stove top.

You can see I didn't take much care in shaping the buns in simple sub rolls.
I spread this "special sauce" on the bottom bun. Its simply mayo, mustard, and a little horseradish.
I topped with sliced mozzarella cheese, while meat and buns were hot so as to melt slightly.
Dh said these "must" become a regular on the "rotation"! ;-)
The kids really liked them too.
I made these last month and when I went shopping this month, I bought extra roasts and sliced up in marinades for the freezer, just to make these.


Joy said...

Sounds great will have to try these for sure!!!

Donna said...

They are dh's new fave!
And cooked low and long like this, it keeps them tender...but for the little kiddies, I went ahead and cut their pieces up and covered with the cheese so it would stay put! ;-)