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.