Who doesn’t love a good sandwich? Even better, who doesn’t love a hot, juicy roast beef sandwich with homemade brown gravy? The key to making this brown gravy recipe is to use the drippings from the roast beef to form the base for this recipe.
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Preheat oven to 400*
Mix honey and instant yeast in warm water and stir. Let sit for 5 minutes. Add eggs and stir. Add Ketonia bread mix and butter. Mix in a stand mixer with a paddle attachment on medium speed for 2-3 minutes. You can also knead by hand for 10-15 minutes or until smooth. Shape into a smooth ball and let sit, covered, for 30 minutes. Shape dough into a loaf and place in a loaf pan for another 30 minutes, covered. Bake in preheated oven for 30 minutes or until internal temperature reaches 200*. Let cool for 1 hour. Slice loaf into 12 slices.
Preheat oven to 450*
Mix together the pepper, salt, garlic powder, and onion powder. Sprinkle the seasonings all over the beef round and rub it in. Place meat in a medium sized baking pan. Slice onion into quarters and place around the chunk of meat along with the bay leaf. Cook in preheated oven for 1hr- 1hr 15 minutes or until the internal temperature reaches 120*-125* for medium rare. Remove from oven and let sit for 10 minutes before cutting. Cut the roast beef into thin slices.
Bring the fat drippings to a boil in a small saucepan or in the pan that was used to cook your meat. Once boiling, add in your ketonia bread mix. Whisk the roux for about 2 minutes over medium heat. While whisking, add in your water. Bring the heat back up to high and continue to whisk until the gravy boils and thickens. At this point you can taste it and see if you'd like to add the Better than Bouillan. If you do, just whisk it in. Remove from heat.
To prepare this sandwich place two slices of bread on a plate. Top both slices of bread with chopped roast beef and drizzle with gravy. This is an opened face sandwich that is best eaten with a fork and knife. Serve hot!