Hot Roast Beef Sandwiches

Course Main Course

Cuisine American, Southern

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

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings (may vary)

Calories 556kcal

Ingredients

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

Instructions

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.
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 1/2 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