Roadside Beef on a Bun
Slow-roasted beef, thinly sliced and piled into a soft bun with hot gravy.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 430 kcal
Equipment
- •Roasting pan
- •Sharp carving knife
Nutrition
Per serving, approximate
- Calories
- 430 kcal
- fat
- 16 g
- carbs
- 34 g
- protein
- 34 g
- calories
- 430
Instructions
- 1
Season the roast heavily and set it on the onions in a roasting pan.
- 2
Sear at 230C for 20 minutes, then drop to 150C, add half the stock and cover.
- 3
Roast for 2.5 hours until a fork twists easily in the meat.
- 4
Rest the beef 30 minutes, then slice it as thinly as you can across the grain.
- 5
Whisk the flour into a little cold water, stir into the pan juices with the rest of the stock and simmer to a gravy.
- 6
Return the sliced beef to the gravy to keep hot, and pile it into split buns to order.
Chef's tips
Keeping the sliced beef sitting in gravy is what makes this work for a crowd — it stays hot and never dries out.
Ingredient substitutions
- inside round → sirloin tip or a blade roast
Storage
Beef in gravy keeps 3 days refrigerated and freezes for 3 months.
Common mistakes to avoid
- •Slicing thick
- •Carving before the roast has rested
Serving suggestions
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