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Cookin’ with Kaye

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Hot Beef Sandwich Casserole 

1 (4-5 lb.) beef Rump Roast

1 (32 oz.) box of beef broth or stock

1 pkg. Italian dressing mix

2 pkgs. beef gravy mix

2 lbs. russet potatoes, peeled and mashed

1 loaf French baguette bread

1/3 cup grated Parmesan cheese

2 tablespoons Cornstarch

2 tablespoons cold water 

To a large slow cooker, mix the beef broth or stock, the gravy mix, and Italian dressing mix and whisk to combine.  Add roast to slow cooker.  Cover and cook on low 8-9 hours or on high 5-6 hours, or until meat is tender.  Remove roast from slow cooker and let cool slightly.  Shred beef, set aside and reserve gravy.  To a large pot, add the reserved gravy.  Mix together the cornstarch and water in a small bowl until smooth and stir into the gravy.  Heat over medium-high heat until gravy begins to thicken.  Reduce heat and keep warm.  

Slice the baguette into ½” slices, lightly toast them on a baking sheet in the oven at 350-degrees for 8 minutes.  Remove. 

Assemble the casserole by spraying a 9 x 13-inch baking dish with cooking spray.  Place the baguette slices in an even layer on the bottom of the baking dish.  Add the shredded beef, then the mashed potatoes.  Add 2 cups of the reserved gravy to the top.  Bake, uncovered at 350-degrees for 15-25 minutes.  Remove from oven and sprinkle with Parmesan cheese.  Return to oven and bake another 10 minutes.  Remove and serve with extra gravy. 

   

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