Slow Roasted Beef Sandwiches in Mushroom Gravy with Spiced Oven Fries

A good roast beef sandwich is something that I crave once in a while and homemade mushroom gravy is the perfect compliment.

2.3 pound beef pot roast
1 package beef onion soup mix
1/4 cup water

1 pint white mushrooms diced
4 tablespoons butter
1 tablespoon olive oil
Drippings from cooking the roast
6 tablespoon flour
Salt and pepper to taste
2 cups milk

6 potatoes peeled and cut into strips
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon cumin
1 teaspoon chili powder
1/8 teaspoon cayenne pepper

Place the beef roast, soup mix and water in a slow cooker for 8-10 hours . Once this is cooked shred it with a fork removing the fat. Set the drippings aside. Add the butter and olive oil to a heavy bottom skillet over medium heat. Let the butter melt then add the beef drippings. Add the mushrooms and cook for 5-7 minutes. Add the flour and whisk. Add the salt and pepper and let cook for about one minute. Add the milk and whisk until smooth. Let cook until thickens. Add the beef and the gravy back to the slow slow cooker on medium setting until ready to serve. Peel and cut the potatoes and in the oil and spice mixture. Place this in a 400 degree oven for 25-30 minutes. Once the potatoes are cooked turn the oven to broil until golden and crispy. Serve the beef and gravy on whole grain buns with cheddar cheese and some creamy horseradish sauce. Your family will love this easy go to meal. For more on this recipe or any others please email me at alesia.leach@gmail.com