Description
This Hot Roast Beef Sandwiches recipe is a comforting and hearty meal perfect for family dinners. Using a slow cooker to tenderize a bottom round or chuck roast, the beef is slow-cooked in a savory brown gravy, then shredded and served warm over fresh bread with mashed potatoes on the side.
Ingredients
Scale
Meat and Seasonings
- 3-4 lb. bottom round beef roast (chuck roast can be used as a substitute)
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
Gravy
- 1.74 oz. brown gravy mix packets (two 0.87 oz. packets)
- 1 ½ cups water
Serving Suggestions
- White or sourdough bread, for serving
- Mashed potatoes, for serving
Instructions
- Prepare the Slow Cooker: Place the beef roast into a 4-quart or larger slow cooker to ensure there is enough room for the roast and gravy.
- Season the Roast: Lightly sprinkle salt, pepper, and onion powder over the entire surface of the roast to enhance flavor.
- Make the Gravy Mixture: In a small bowl, whisk together the contents of the two brown gravy mix packets with 1 ½ cups of water until the mixture is smooth and free of lumps. Pour this gravy over the roast inside the slow cooker.
- Cook the Roast: Cover the slow cooker with its lid and cook the roast on LOW heat for 8 to 10 hours, allowing the meat to become tender and infused with the gravy flavors.
- Shred the Meat: When cooking is complete, remove the roast carefully from the slow cooker and place it on a plate. Shred the meat with forks, discarding any excess fat. Cover the shredded beef with foil to keep warm.
- Degrease the Gravy: Remove excess grease from the cooking liquid inside the slow cooker by ladling it off with a spoon or by laying a paper towel on the surface to absorb the grease, making sure the gravy remains behind.
- Assemble the Sandwiches: Spoon the shredded beef and hot gravy over slices of white or sourdough bread. Serve the sandwiches alongside creamy mashed potatoes for a complete meal.
- Enjoy: Serve immediately while hot for ultimate comfort and flavor.
Notes
- Using a 4-quart or larger slow cooker is essential for cooking the roast evenly and accommodating the gravy.
- Adjust seasoning according to taste; more salt or pepper may be added before serving if desired.
- Degreasing the gravy improves the richness without excess fat.
- Chucking the fat from the shredded meat helps keep the sandwich moist but not greasy.
- White or sourdough bread both work well, choose your preference for texture and flavor.
- This recipe is great for meal prepping as leftovers keep well refrigerated for 2-3 days.
Nutrition
- Serving Size: 1 sandwich with gravy
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
