Jul 14 2026
Restaurants›The Coach House Restaurant›Hot Beef Sandwich Recipe

Hot Beef Sandwich Recipe

Inspired by The Coach House Restaurant
Time4h
Serves4

Tender, thin sliced Pot Roast served on toast with Gravy

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Ingredients

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Main Ingredients

Method

Cooking the Pot Roast

  1. 1

    Prepare the Pot Roast

    Season the pot roast with salt, black pepper, and thyme on all sides.

  2. 2

    Sear the Roast

    In a large skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the pot roast for about 4-5 minutes on each side until browned. Remove from the skillet and set aside.

  3. 3

    Sauté Vegetables

    In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

  4. 4

    Slow Cook the Roast

    Return the pot roast to the skillet and add the beef broth and bay leaf. Bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours, or until the meat is tender and easily shredded.

Making the Gravy

  1. 5

    Make the Roux

    In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2-3 minutes until it turns golden brown.

  2. 6

    Thicken the Gravy

    Gradually add the beef broth from the pot roast, whisking constantly until the mixture thickens. Season with additional salt and pepper to taste.

  3. 7

    Combine with Shredded Beef

    Once the pot roast is cooked, shred the meat and stir it back into the gravy.

Serving the Sandwich

  1. 8

    Toast the Bread

    Toast the slices of bread to your desired level of crispness.

  2. 9

    Assemble the Sandwich

    Place a generous portion of the shredded beef and gravy onto each slice of toasted bread. Top with another slice of bread to create a sandwich.

  3. 10

    Serve

    Serve hot with extra gravy on the side for dipping.

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