Hot Roast Beef Sandwich Platter

Yield: 10 servings

One 3-pound chuck roast, cubed

1 large onion, cut into eighths

Salt

8 cups beef broth

2 tablespoons cornstarch 

Kosher salt

3 pounds Idaho potatoes, peeled and diced 

1/2 cup whole milk 

3 tablespoons margarine 

Freshly ground black pepper 

10 slices white bread 

Cook Roast beef as you normally would. In

a large saucepan, bring the beef broth to a boil.

In a small bowl, mix the cornstarch with 1/2 cup cold water. Whisk the cornstarch mixture into the broth, and then cook until the mixture thickens, about 2 minutes. Remove from the heat and keep warm for later use.

Add the potatoes to a large pot of salted water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the potatoes to the pot. Add the milk and margarine, and mash together until smooth. Season the mashed potatoes with salt and pepper.

In a medium saucepan, heat 4 containers of the beef until warmed through.

To serve, place a slice of bread on a plate, then a scoop of the hot beef on top, followed by a scoop of the mashed potatoes. Repeat for the remaining slices of bread, the hot beef and mashed potatoes. Ladle the gravy generously over the top, and serve.