Even though my kids will eat anything, they still have preferences. Which, occasionally, conflict with mine...and roast beef sandwiches are one of those conflictions! So we compromise when we have them, make everyone happy, and give the participants the opportunity to change sides with each meal!
Roast Beef Sandwiches
1 3-4 pound chuck roast
1 envelope onion soup mix
1 can cream of mushroom soup
1 soup can coffee
2 cups sliced onions
1 jar Cheese Whiz
Optional: 1 batch homemade sandwich buns
Pour a couple of tablespoons of olive oil in a dutch oven/heavy covered roasting pan. Let it get hot, then brown the roast on both sides. Sprinkle with the onion soup mix, then spread the cream of mushroom soup over that. Pour in one soup can of coffee. Bake in a 325 degree oven for about four hours until fork tender, adding additional water if needed.
For the adults: When the roast is done, remove it to a plate and tent with foil. Melt four tablespoons butter in a heavy saucepan, add the onions and saute over medium-low heat, stirring occasionally. Stir one tablespoon cornstarch into 1/2 cup COLD water, then stir that into the leftover juice from the chuck roast in the roasting dish. Heat to boiling, to thicken. To serve, spread buns with mayonnaise, top with shredded beef and then sauteed onions. Use roasting juice for dipping.
For the kids: Pile roast beef on bottom half of bun. Spread the top half with a liberal tablespoon of Cheese Whiz (these are mini-buns, regular ones take a little more), top sandwich and wrap in a paper towel. Microwave for 20-30 seconds, so that the Cheese Whiz oozes down into the roast beef.
We got all about some homemade sandwich/hamburger buns this spring, and make them about once a week. That recipe is in a previous post.