Sometimes Messing with a Good Thing is Good

Here’s to the amazing Roast Beef Sandwich. Some trace the origins of the American-Style roast beef sandwich back to the 1870s and a dish commonly called “Beefsteak Toast”. That’s cold slices of beef, bread and gravy. Nothing else.

To me, that sounds a lot like an Open Face Roast Beef Sandwich you can get at just about any roadside diner worth a lick. In 1900 the Washington Post described Beefsteak Toast as “unattractive” and a “tired ark in the gravy flood” whatever that means. Personally, my southern country upbringing believes everything taste better when flooded with gravy. I may have been born and raised in Surfin’ USA (California), but my daddy’s an Okie from Oklahoma through and through.

People have been messing with and striving to perfect the Roast Beef Sandwich since – well I’d say since the invention of sliced bread. Take a look at the French Dip Sandwich – thin slices of roast beef on a French Roll that is dipped in Au Jus (beef juice). Yeah, it’s American. Calling it “French” makes you think it’s fancy, when in fact that’s a reference to the style of bread that is “dipped”. Somewhere along the line, probably in the south somewhere since Barbecue isn’t just a way of cooking but a social gathering to boot, slathering shredded or thin slices of roast beef with barbecue sauce was invented. It was a marriage made in heaven.

And we all need to say a little thanks to God for that. I mean, just think about food for a minute. We don’t forage and eat what we find as it is found. No, we season and simmer and combine in all sorts of imaginative ways. Now why do you suppose that is? God gave us an imagination and a need to explore. It’s one of His many gifts. I for one am grateful.

Shredded Roast Beef Barbecue Sandwiches
1 large Yellow Onion
4 tablespoons Butter
2 lb boneless Chuck Roast
1 bottle Barbecue Sauce
6 Hamburger or Hot Dog Buns

Peel onion, cut in half from root to tip, then slice into half-moon slivers. Cut the butter into cubes.

In a large skillet, scatter the butter cubes and let melt. Sauté onions in butter until tender. Transfer to a 5-qt. slow cooker. Season roast with salt and pepper, place on top of the onions.

Pour beef stock around the roast. Cook on LOW for 6 hours or HIGH for 4 hours, until the roast is falling apart tender.

Gently lift roast to a cutting board. Let rest for 10 minutes. Remove the onions with a slotted spoon and set aside. Shred the beef, mix in the onions as the beef is shredded.

Return shredded meat to the bowl of the slow cooker, pour barbecue sauce over the meat. Warm through on HIGH setting for 15 to 20 minutes; allowing the flavors to mingle and marry.

Lightly toast buns of choice. Pile the shredded barbecue beef on the bottom on the buns, serve with fries or tots for a satisfying supper.

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Love justice, you who judge the land.
Think of the Lord in goodness
and seek Him in simplicity of heart.
For He is found by those who do not test Him,
yet He reveals Himself to those
who have faith in Him.
Wisdom 1:1-2