Hot Roast Beef Sandwiches

This slow cooker Hot Roast Beef Sandwiches recipe is rich with flavor smothered in a homemade onion gravy. Serve it over mashed potatoes and buttery garlic Texas Toast for a homestyle feast at home. Oven instructions included!

Hot Roast Beef Sandwiches Recipe

This kind of open faced hot roast beef sandwich is comfort food that reminds me of a roadside diner. My recipe uses a carefully crafted seasoning blend that doesn't require any canned soups or packages of gravy mix to make. My preference is a chuck roast as it cooks until it's fall apart tender and shreds easily with a fork. Top round roast is terrific too, especially if you want to slice the beef. Either way, you'll be good to go.

How to Make the Best Hot Roast Beef Sandwiches Recipe

• Ingredients you'll need to make homemade Hot Roast Beef Sandwiches: Chuck roast, salt, black pepper, granulated garlic, onion powder, dried rosemary and dried thyme, beef stock, kitchen bouquet browning sauce, diced Vidalia or similar sweet onion, minced garlic cloves, butter, all purpose flour and heavy cream.
• Kitchen gadgets you'll need: A 6 quart or similar size slow cooker, a skillet, sharp knife and chopping board, small bowl, measuring cups and spoons, forks to shred the beef and a small saucepan and whisk to make the gravy.
• You can use a top round roast in place of chuck for this recipe. Top round can be thinly sliced instead of shredding, if desired.
• The seasonings used impart flavor to both the beef and the stock which in turns creates a rich gravy. When making the gravy, taste and adjust them to your personal taste, if needed.
• You may like serving this roast beef and gravy over my Buttermilk Ranch Mashed Potatoes or make ahead Cheesy Mashed Potato Casserole.
• Store the slow cooked beef for Hot Roast Beef Sandwiches chilled in the refrigerator for up to 3 days. Reheat gently in a saucepan on the stovetop over medium heat with the gravy. You may need to add additional stock to thin.

How to Make Roast Beef in the Oven

You can also make this hot roast beef in the oven! This is what you do:

• Preheat oven to 325°F. Move middle rack down one notch.
• Follow the recipe seasoning and searing the beef over medium high heat in a 6 quart Dutch oven or similar size oven safe pot. Remove roast to a platter.
• Add the onion to the pot, cooking just until it begins to soften and brown. Scrape any brown bits from the bottom of the Dutch oven.
• Add garlic to the onions, then deglaze the pan with beef stock. Add bay leaves.
• Center roast over onions with bay leaves. Drizzle with Worcestershire sauce and cover.
• Cook for 3 - 3 ½ hours (depending on the size of the roast) The beef should easily shred when done.
• Follow the recipe for shredding beef , removing it to a platter.
• Make the gravy per the recipe, removing the bay leaves.
• Add shredded beef back to gravy.
• Serve over Texas toast with mashed potatoes and enjoy.

More Easy Beef Recipes to Make

• This Oven Braised Beef Stew is comfort food perfected.
• Instant Pot Vegetable Beef Soup is a quick way to make this homestyle classic.
• Slow Cooked Beef Stroganoff has a bonus recipe included for horseradish cream that takes it over the top.
• Slow Cooked Braised Beef Short Ribs are fall apart tender cooked smothered in a sensational sauce.
• Slow Cooked Dr Pepper Barbecue Beef is packed with flavor.
• Slow Cooked Italian Beef Hoagies feature a rich and flavorful tomato sauce for drizzling on top.
• Slow Cooker Beef Brisket from Life in the Lofthouse.

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Helpful Kitchen Items:

• Slow Cooker
• Chopping Board
• Small Saucepan
• Whisks

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5 from 4 votes

Hot Roast Beef Sandwiches

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Course: Main Course

Cuisine: American

Keyword: hot-roast-beef-sandwiches, slow-cooker-roast-beef

Servings: 8 servings (may vary)

Calories: 556kcal

Ingredients

• 1 4 lb chuck roast
• 1 ½ teaspoon salt
• 1 ½ teaspoon granulated garlic
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon dry thyme
• 1 large sweet onion (or 2 medium) diced
• 2 medium bay leaves
• 3 cloves garlic minced
• 2 cups beef stock
• 2 tablespoon Worcestershire sauce
• Gravy:
• 2 tablespoon butter
• ¼ cup all purpose flour
• 3 cups reserved jus from cooking roast (additional as needed to thin)
• ¼ cup heavy cream
• 1-2 teaspoon browning sauce
• Texas toast and mashed potatoes for serving
• 2 tablespoon chopped Italian parsley

Instructions

• To make Roast Beef: Pat dry chuck roast. In a small bowl, mix together salt, granulated garlic, black pepper, onion powder, rosemary and thyme. Rub on all sides of roast, reserving 1 teaspoon for the beef stock.
• Heat a couple of drizzles of olive oil in a large skillet. Sear the seasoned roast over medium-high heat on all sides for 2-3 minutes per side. Pour beef stock into the pan just to deglaze scraping brown bits from bottom, add reserved seasoning.
• Spray the crock of a 6 quart slow cooker with cooking spray. Arrange chopped onion, minced garlic and bay leaves on bottom. Center roast on top. Pour seasoned beef stock and Worcestershire sauce over roast. Cover and cook for 8-10 hours on low or 3-4 hours on high.
• Once done, Remove bay leaves and pour liquid with onions (strain if you don't want the onion) from slow cooker reserving about one cup in the slow cooker. Use 2 forks to shred beef, stir back into liquid. Let stand uncovered while you make the gravy.
• To make Gravy: In a saucepan on the stovetop, melt butter. Add flour whisking over medium heat until absorbed. Gradually whisk in 3 cups cooking liquid and heavy cream. Increase heat and bring to a boil them immediately lower the heat. Add additional liquid as needed to thin to your taste. Let simmer on low for 5 minutes. Ladle half over shredded roast beef serve the rest on the side, keep warm.
• To Serve: Butter and toast Texas toast. Top with mashed potatoes, roast beef and gravy. Garnish with parsley and serve immediately.

Notes

Oven Instructions:

• Preheat oven to 325°F. Move middle rack down one notch.
• Follow the recipe seasoning and searing the beef over medium high heat in a Dutch oven or similar size oven safe pot. Remove roast to a platter.
• Add the onion to the pot, cooking just until it begins to soften and brown. Scrape any brown bits from the bottom of the Dutch oven.
• Add garlic to the onions, then deglaze the pan with beef stock. Add bay leaves.
• Center roast over onions. Drizzle with Worcestershire sauce and cover.
• Cook for 3 - 3 ½ hours (depending on the size of the roast) The beef should easily shred when done. 
• Follow the recipe for shredding beef , removing it to a platter.
• Place Dutch oven back onto stovetop and make gravy per the recipe. 
• Add shredded beef back to gravy.
• Serve over Texas toast and enjoy.

Nutrition

Serving: 1serving | Calories: 556kcal | Carbohydrates: 6g | Protein: 64g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 126g | Trans Fat: 0.1g | Cholesterol: 212mg | Sodium: 750mg | Potassium: 727mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

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