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Roast Beef Open-Faced Sandwiche w/Gravy & Potatoes Recipe

   
 

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     Roast Beef Open-Faced Sandwiche w/Gravy & Potatoes

Category   Entrees - Maindishes
Sub Category   Quick Meals
Servings   5

Ingredients
2 (15 oz) cans whole potatoes, undrained
1 lb extra lean sliced roast beef
2 (12 oz) jars fat-free beef-flavored gravy
1/2 cup skim milk
2 oz fat-free cream cheese
1 tablespoon margarine
5 slices fat-free white bread
 

Instructions
Put both cans of potatoes in the bottom of slow cooker. Make a bowl out of heavy-duty (18-inch-wide) aluminum foil by pressing the foil into the slow cooker. Let the bottom of the foil bowl rest on the top of the potatoes.
Fold the remaining foil over the edge of the cooker and let the foil overhang on the outside of the slow cooker. Gently stir together the meat and gravy in the foil bowl. Cover and cook on low for 3 hours. Remove the foil bowl of meat and gravy.
Drian the water from the potatoes. In the slow cooker add to the potatoes the milk, cream cheese, and margarine. Break up the potatoes. With the mixer on medium speed beat together all the ingredients in the slow cooker to make mashed potatoes. If desired more milk can be added.
Set out five dinner plates. On each plate place 1 slice of bread. Put 1 cup of the meat and gravy on the bread and 1/2 cup of the mashed potatoes next to it. Serve immediately.
Serving Suggestions
Top of with favorite steamed green vegetables


Originally Submitted
11/9/2010





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