Roast Beef Sandwich Casserole

Wow! a Roast Beef Sandwich in a casserole. What an amazingly delicious dish. So easy and simple to make. Use your instant pot if you don't have the time to spare cooking this in the oven. But you can cook the roast in the oven, on the stove top, or in your slow cooker is you prefer. Delicious ingredients. Recipe below!

Enjoy!
Karen Stephanie, & Paul

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Ingredients:
3-4 lb chuck roast
salt & pepper to taste
garlic powder, to taste
onion powder, to taste
flour, to dredge roast and make gravy
oil for browning roast
1 - 32 oz box beef stock
3-4 carrots, cut up
1 med onion, sliced
3/4 cup bell peppers, chopped
1/4 cup pepperoncini's, sliced
1 Tbsp beef bouillon granules
3 Tbsp brown gravy mix
1/4 tsp balsamic vinegar
mashed potatoes, recipe below
garlic texas toast, toasted
parmesan cheese

Directions:
Heat oil in Instant Pot. Salt, pepper roast to taste. Sprinkle roast with garlic and onion powder to taste. Dredge with flour. When oil is hot, add roast to the Instant Pot. Brown on both sides. Remove from pot to a plate and set aside. Add onions, carrots, and peppers to pot, adding more oil if needed. Saute vegetables just until tender. Remove from pot. Add equal parts flour and oil to the pot and cook for 1-2 minutes to remove raw flour taste. Stir in beef bouillon granules. Add 1 cup beef stock, stirring well. Add brown gravy mix and stir together. Add remaining beef stock. Place roast and vegetables back into the pot with gravy. Add pepperoncini peppers. Cover, be sure vent is closed on pot and pressure cook for 1 hour or until tender. Remove from pot and let cool enough to handle.
Preheat oven to 350 degrees.
Shred meat into sizeable chunks. Toast garlic toast and place in bottom of a 9X9 casserole dish. Spread meat over bread, along with the vegetables. Drop mashed potatoes over meat smoothing out. Using the back of your spoon, make small craters in the mashed potatoes. Spoon gravy over potatoes. Sprinkle with parmesan cheese. Bake 15 - 20 minutes or until completely heated through. Pour remaining gravy in a dish for extra gravy if wanted.

Mashed Potatoes:
4 russet potatoes
Salt to taste
6 Tbsp butter
Sour cream
1 cup milk
Salt to taste

Peel, wash, and cut potatoes into 1 inch cubes. Add to a large pot. Cover with cold water. Salt to taste. Boil until fork tender, 12-15 minutes. Drain, return to the hot pot. This will evaporate any extra water. Blend well with an electric mixer until smooth and creamy. Add butter and sour cream, mixing well. Add milk mixing again.