Jul 14 2026
Restaurants›George's Family Restaurant›Open-faced Hot Beef Sandwich Recipe

Open-faced Hot Beef Sandwich Recipe

Inspired by George's Family Restaurant
Time4h
Serves4

Tender pot roast served atop Texas toast and covered in gravy with a side of mashed potatoes.

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Ingredients

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Pot Roast

Gravy

Sandwich Assembly

Mashed Potatoes

Method

Pot Roast Preparation

  1. 1

    Prepare the Ingredients

    In a large bowl, season the chuck roast with salt, black pepper, and dried thyme.

  2. 2

    Sear the Roast

    In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side).

  3. 3

    Slow Cook the Roast

    Transfer the seared roast to a slow cooker. Add chopped onion, minced garlic, sliced carrots, chopped celery, bay leaves, and beef broth. Cover and cook on low for 8 hours or until the meat is tender.

Gravy Preparation

  1. 4

    Make the Roux

    In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until golden brown.

  2. 5

    Add Broth

    Slowly whisk in 3 cups of the beef broth from the pot roast, stirring continuously to avoid lumps. Cook until the gravy thickens (about 5 minutes). Season with salt and pepper to taste.

Mashed Potatoes Preparation

  1. 6

    Boil the Potatoes

    In a large pot, add the peeled and quartered potatoes. Cover with water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 7

    Mash and Season

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Sandwich Assembly

  1. 8

    Toast the Bread

    While the potatoes are cooking, toast the Texas toast slices in a toaster or on a skillet until golden brown.

  2. 9

    Assemble the Sandwich

    Place slices of the tender pot roast on top of the toasted Texas toast. Ladle gravy over the meat and garnish with chopped parsley.

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