Delicious chuck roast is cooked low and slow and layered on bread drenched in beef gravy and served with mashed potatoes making these Roast Beef Commercials a comfort classic!
Ok in all honestly I think the term Roast Beef Commercial may be a regional Minnesota thing. I think elsewhere around the country they are considered Hot Beef Sandwiches, or something similar. Here in small town USA, I have grown up knowing of them being called a “commercial”. Which I’m not exactly sure what it refers to but I’m thinking it is the grade of beef.
All I can be certain about is that this is comfort food at it’s best. Being from a region where you have meat and potatoes galore, this is what we call a typical Sunday night dinner. I know that I used to hate these as a kid. I thought when my mom cooked roasts it was just bland and boring, but I was a legit kid then and didn’t know what was good for me.
We live in a large farming community. I mean we are surrounded all sides by crops and dairy/beef cow farms. My husband used to drive milk truck for one of the local companies around here so we would always get our meat and dairy products fresh from the farmers, so it’s been really convenient. Even now that he has switched jobs we still keep in close contact and are able to get amazing things for great prices.
These Roast Beef Commercials are a pretty straight forward simple meal that can have a variation of serving ways! I myself like to take a piece of bread, layer it with your shredded beef, top with another piece of bread and then pour beef gravy over the top and serve with a side of potatoes.
On the other hand my husband likes to have a piece of bread, layer with beef, top with potatoes and drench in beef gravy. We all have our methods, but I still think my way is best, but I’m partial because that was the way my mom always served it to me growing up!
I was actually quite surprised when I asked a few of my blogging friends about these delectable sandwiches and they had never heard of them! So I’m seriously so happy to be sharing something that has been near and dear to my heart and stomach for literally decades!
Like I stated before, this is a pretty straight forward recipe. You cook your beef low in the oven with some water at 300, for about 3 hours which then turns out into the most tender beef that just shreds apart so easily. Then using the drippings from the beef you create your gravy! Then whip yourself up some potatoes and you have yourself a meal that can last for days depending on the size of your roast.
So trust me when I say, you’ll want to give this recipe a go! It’s a great meal to have the whole family sit down to. It’s even amazing the next day reheated, because we are all about leftovers in this house! I can’t let any of this delicious stuff go to waste! But that’s usually not a problem, because we eat this so quickly that it doesn’t usually last us more than a day!
Roast Beef Commercial
- 3 lb Boneless Chuck Roast
- Salt and Pepper
- Drippings from pan
- Beef bouillon
- 6 Tbs flour
- 3 Tbs water
- Mashed Potatoes
- Preheat oven to 300.
- Remove chuck roast from packaging and salt and pepper each side and place in pan and sear until browned.
- Remove and place in a roast pan big enough to fit your chuck.
- Add about 1/2 in water to bottom of pan and cover with tinfoil and bake for about 3 hours.
- After the 3 hour mark, check to see the roast is done and shreds when touched.
- Remove from oven and remove meat from pan to a cutting board to let rest.
- Meanwhile, dump your drippings from pan into a 2 cup measuring cup. If you are shy of 2 cups add enough water to compensate.
- Taste your drippings, if they do not have enough beef flavor add a little bit of the powdered beef bouillon until desired flavor is reached.
- Add the drippings to a sauce pan and bring to a boil.
- Mix together your flour in water in little container until blended, pour into your beef drippings
- Reduce heat to a simmer and stir until thickened.
- Add salt and pepper to your liking.
- Once ready to assemble, shred your beef with a knife and fork.
- Place 1 piece of bread on plate and top with desired amount of beef, top with another piece of bread.
- Cut into diagonal slices and drizzle beef gravy over top of sandwich.
- Serve with a side of mashed potatoes if desired.
It just went against everything I know to add water to the bake, so I added boullion to the pan drippings and it was excellent. I also added garlic slices by cutting them into the chuck
before baking, so I got that Mayslack’s garlicky thing.
Sounds like a good swap!