Open-Faced Roast Beef Sandwich with Brown Gravy

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Open-Faced Roast Beef Sandwich

1. Pat the 2-pound beef top round roast dry with paper towels, then tie with kitchen twine if uneven. 3 min
2. Mix 1½ teaspoons kosher salt, 1 teaspoon coarsely ground black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika, then rub the mixture all over the roast. 3 min
3. Preheat the oven to 425°F. 15 min
4. Timing-sensitive step. Heat 1 tablespoon neutral oil in an oven-safe skillet over medium-high until shimmering, then sear the roast 3 minutes per side on all four sides until a deep brown crust forms. 12 min
5. Transfer the skillet to the oven and roast until an instant-read thermometer reads 130°F for medium-rare, about 25–30 minutes. 28 min
6. Transfer the roast to a cutting board, tent loosely with foil, and rest for 15 minutes before slicing. 15 min
7. Toast 8 slices of thick-cut white sandwich bread, then spread each slice with softened unsalted butter. 4 min
8. Slice the roast thinly against the grain and pile the slices over 2 buttered toast slices per plate; spoon the brown gravy generously over the top and garnish with 2 tablespoons chopped flat-leaf parsley if desired. 4 min

Savory Brown Gravysauce

1. Finely dice the yellow onion and mince 2 cloves of garlic. 5 min
2. Timing-sensitive step. Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat, add the diced onion, and cook, stirring frequently, for 6 minutes until softened and lightly golden. 6 min
3. Timing-sensitive step. Add the minced garlic and cook 1 minute until fragrant, then sprinkle in 3 tablespoons all-purpose flour and stir constantly for 2 minutes to cook out the raw flour taste. 3 min
4. Timing-sensitive step. Gradually whisk in 2 cups low-sodium beef stock, then add 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, 3 sprigs fresh thyme, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt. 3 min
5. Simmer the gravy over medium-low heat, stirring occasionally, for 10 minutes until thickened and glossy, then remove the thyme sprigs and adjust salt to taste. 10 min
6. Keep the gravy on the lowest heat setting, stirring occasionally, until ready to serve over the sandwiches. 5 min

Creamy Mashed Potatoesbase

1. Peel and cut 2 pounds of russet potatoes into 1-inch chunks. 7 min
2. Place the potato chunks in a large pot, cover with cold salted water by 1 inch, bring to a boil over high heat, then reduce to a vigorous simmer and cook for 18–20 minutes until a fork slides in with no resistance. 25 min
3. Drain the potatoes thoroughly, return them to the hot pot, and let them steam-dry for 2 minutes over low heat. 3 min
4. Warm ½ cup whole milk in a small saucepan or microwave until steaming but not boiling. 2 min
5. Mash the potatoes (or stir into the prepared instant potatoes) with 4 tablespoons cubed unsalted butter, the warmed milk, and ¼ cup sour cream until smooth and creamy. 4 min
6. Season with 1 teaspoon kosher salt and ¼ teaspoon white pepper, stir to combine, and taste for seasoning before serving. 2 min