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Restaurants›McCracken’s Irish Pub›Pot Roast Dip Sandwich Recipe

Pot Roast Dip Sandwich Recipe

Name: McCracken’s Irish Pubs POT ROAST DIP SANDWICH Recipe
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb beef chuck roast; 2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 whole yellow onion; 4 whole garlic cloves, crushed; 2 cups beef broth; 1 cup dark beer (amber or brown); 1 tbsp tomato paste; 1 tbsp Worcestershire sauce; 3 whole fresh thyme sprigs; 1 whole bay leaf; 2 cups yellow onions, thinly sliced; 1 tbsp unsalted butter; 1 tsp brown sugar; 1 cup dark beer (same as above); 1 tsp salt; 0.5 tsp black pepper; 0.5 cup mayonnaise; 2 tsp prepared horseradish; 1 tsp fresh lemon juice; 0.25 tsp salt; 0.125 tsp black pepper; 4 whole hoagie rolls, split; 8 slices white cheddar, sliced; 1 tbsp fresh parsley, chopped (optional); 1 tsp cornstarch (for au jus slurry); 1 tbsp cold water (for slurry)

Inspired by McCracken’s Irish Pub

Time3h 30m

Serves4

Juicy pot roast, beer-braised onions, white cheddar, and horseradish mayo on a hoagie roll with a side of au jus

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Ingredients

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Pot Roast

2 lb beef chuck roast

2 tsp Celtic sea salt

1 tsp black pepper

2 tbsp Tuscany sunflower oil

1 whole yellow onion

4 whole garlic cloves, crushed

2 cups beef broth

1 cup dark beer (amber or brown)

1 tbsp tomato paste

1 tbsp Original Worcestershire Sauce

3 whole fresh thyme sprigs

1 whole bay leaf

Beer-Braised Onions

2 cups yellow onions, thinly sliced

1 tbsp Unsalted butter

1 tsp Brown sugar

1 cup dark beer (same as above)

1 tsp Celtic sea salt

1/2 tsp black pepper

Horseradish Mayo

1/2 cup Mayonnaise

2 tsp prepared horseradish

1 tsp fresh lemon juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Au Jus

4 whole hoagie rolls, split

8 slices white cheddar, sliced

1 tbsp fresh parsley, chopped (optional)

1 tsp cornstarch (for au jus slurry)

1 tbsp cold water (for slurry)

Method

Pot Roast

Season and sear

Pat the beef chuck roast dry with paper towels. Rub both sides with 2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until deeply browned; transfer to a plate.

Sauté aromatics

Reduce heat to medium. Add the halved yellow onion (cut into large wedges) and the crushed garlic to the pot and cook 3–4 minutes, stirring, until softened and beginning to brown. Stir in 1 tbsp tomato paste and cook 30 seconds.

Braise

Pour in 1 cup dark beer, scraping up browned bits from the bottom, then add 2 cups beef broth, 1 tbsp Worcestershire sauce, 3 thyme sprigs, and 1 bay leaf. Return the seared roast to the pot. Bring to a simmer, then cover and transfer to a 325°F (160°C) oven for 2 to 2 1/2 hours, or simmer gently on the stovetop, until the roast is fork-tender (internal connective tissue breaks down).

Shred and reserve juices

Transfer the roast to a cutting board, tent with foil and rest 10 minutes. Strain and reserve the braising liquid into a measuring cup or bowl. Shred the beef with two forks into bite-sized pieces, discarding large fat pieces. Skim fat from the reserved liquid if desired; set both shredded beef and strained liquid aside for assembly and au jus.

Beer-Braised Onions

Caramelize and braise onions

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add 2 cups thinly sliced onions, 1 tsp brown sugar, 1 tsp salt, and 1/2 tsp pepper. Cook 8–10 minutes, stirring occasionally, until onions begin to soften and take on color. Add 1 cup dark beer, reduce heat to medium-low and simmer uncovered 12–15 minutes until liquid reduces and onions are glossy and tender. Remove thyme sprigs if any were added; keep warm.

Horseradish Mayo

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp prepared horseradish, 1 tsp fresh lemon juice, 1/4 tsp salt, and a pinch (1/8 tsp) black pepper until smooth. Taste and adjust horseradish to preference. Refrigerate until ready to assemble.

Assembly & Au Jus

Make au jus

Pour the reserved braising liquid into a small saucepan and bring to a gentle simmer over medium heat. If the liquid seems thin or you want a slightly glossy finish, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk into the simmering liquid. Simmer 2–3 minutes until slightly thickened. Keep warm and season with salt and pepper to taste.

Toast rolls and melt cheese

Split hoagie rolls and lightly toast cut sides under a broiler or in a skillet until just golden. Place 2 slices white cheddar on the bottom half of each roll and return briefly to broiler or oven (or cover in skillet) just until cheese softens and begins to melt, about 1 minute.

Assemble sandwiches

Spread about 1 tbsp horseradish mayo on the top half of each toasted roll. Pile approximately 1/2 lb shredded pot roast (evenly divided) onto the cheese-topped bottom halves (about 8 oz cooked beef per sandwich batch; adjust per roll). Spoon a generous portion of beer-braised onions over the beef (about 2 tbsp per sandwich). Sprinkle with chopped parsley if using. Close sandwiches.

Serve

Serve each sandwich with a small ramekin or cup of hot au jus for dipping. Suggestions: pass extra horseradish mayo and reserved onions alongside. Enjoy while hot.