Hot Beef Sandwich Recipe
Tender juicy pot roast, piled high on grilled Texas toast. Served open-faced and smothered in brown gravy.
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Ingredients
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Pot Roast
Gravy
Sandwich Assembly
Method
Pot Roast Preparation
- 1
Season the Roast
Rub the chuck roast with salt, black pepper, garlic powder, and onion powder on all sides.
- 2
Sear the Roast
In a large skillet, heat olive oil over medium-high heat. Add the roast and sear for about 4-5 minutes on each side until browned.
- 3
Combine Ingredients in Slow Cooker
Transfer the seared roast to a slow cooker. Add beef broth, chopped carrots, sliced onion, and bay leaves.
- 4
Cook the Roast
Cover and cook on low for 8 hours or until the roast is tender and easily shreds with a fork.
Gravy Preparation
- 5
- 6
Add Broth
Gradually whisk in 2 cups of beef broth from the pot roast. Continue to whisk until the gravy thickens, about 5-7 minutes.
- 7
Season the Gravy
Season the gravy with salt and black pepper to taste. Remove from heat and set aside.
Sandwich Assembly
- 8
Toast the Bread
Grill or toast the Texas toast slices until golden brown on both sides.
- 9
Assemble the Sandwich
Place a generous amount of shredded pot roast on each slice of Texas toast. Spoon the rich brown gravy over the top.
- 10
Garnish and Serve
Sprinkle chopped fresh parsley on top for garnish. Serve immediately while hot.
