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Shredded Beef and Gravy Rolls

Posted on January 31, 2015 by Ashley Thompson | 3 comments

Back in 2010 while living in Australia, Wozz and I used to set up at the Newcastle Farmers Market everyday Saturday to sell our products.  And by the way...the farmers markets in Australia are phenomenal.  Across from our booth every week was a lamb farmer who would make these amazing out of this world hot shaved lamb rolls with lamb gravy.  He would put the soft roll into tin foil and make a small slit at the top and fill the roll with hot lamb drenched with gravy.  The tin foil kept them warm and soft.  Folks would line up every Saturday...oh they were sooo good.  So today I thought, why not try these rolls with the American favorite, beef, of course, and why not throw our award winner Triple Ale Onion Spread into the mix.  I am pretty happy with the end result ...they came out delicious.  I can't say they are better than the lamb rolls though...I think they go undefeated. 

Shredded Beef Gravy Rolls | Wozz! Kitchen Creations

Yes they are even better than they look.

Shredded Beef Gravy Sandwiches | Wozz! Kitchen Creations

Gravy....more gravy....and just a little more gravy.

Ingredients:

2.5 lb Beef Tip Roast (Oven Pot Roast)
Chili powder
Salt & Pepper
Garlic Powder
Oil
3 Cup Beef Broth
2 Tbs Dijon Mustard
3 Tbs Worcestershire Sauce
3 Tbs Balsamic Vinegar
1 Jar Triple Ale Onion Savory Spread
10 peppercorns
Pinch of Chili flakes (optional)
cornstarch
Soft bread rolls

Method:

Stir together Beef broth, Dijon mustard, Worcestershire Sauce and Balsamic Vinegar.  Add peppercorns and chili flakes to liquid.

Season beef generously with salt, pepper, garlic powder and chili powder on all sides.

In a large heavy bottom pot, bring oil to medium high heat and sear all sides of beef until nice and browned (for a lesson on searing click here). 

Once meat is nice and browned on both sides, add your liquid marinade mix and 1 jar of Wozz! Triple Ale Onion Spread to pot.  Bring to boil and then reduce down to a low simmer.  Put lid on roast and simmer for approx 4 hours.  (You can basically leave it alone to cook, just make sure your simmer is low.  I basted mine as I went along and turned the meat over on occasion.  If the liquid begins to reduce down too much near the end of cooking, just add a bit of water.)

Once the beef is tender and easily falls apart with a fork, remove from gravy liquid, place on cutting board and using two forks to shred the beef.

 

 

Before you add your beef back to the pot of gravy, thicken up your gravy with a little cornstarch to just a little thicker consistency.  You don't want it too runny...but you don't want it thick and goopy either.  But hey...you can make it whatever consistency you want.  I just used a little cornstarch (dissolve in warm water before you add to pot) and I brought it to a quick boil, stirred a bit and then turned off the heat. 

Add your shredded beef back to pot, mix together and there you have it.  All ready to serve into your soft rolls. 

yum. scrum.

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Shop our award winning Triple Ale Onion Spread here.  A sweet sticky onion spread with a hoppy kick!  Spread onto burgers, steaks, pot roast or serve with cheese and crackers. The perfect addition to any gourmet gift basket.

 

 

 

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Comments

  • Topasio

    Omg I love this recipe! Made it for my family for dinner and they absolutely loved it. Making it again for our family Easter potluck.

  • Wozz!

    Hi Rachael,

    This made enough for eight small rolls. Two on their own are quite filling, but I managed to squeeze in a third. I would say enough for 4 people. It is quite a sweet recipe similar to a Carbonnade, a Belgian beer & beef stew

  • Rachael

    How many people would you say this recipe feed So? Thank you x

 

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