How To Make Hot Beef Sandwiches? - L'Espresso Bar Mercurio

How many calories in a hot roast beef sandwich?

Nutrition summary: There are 580 calories in a 1 sandwich serving of Togo ‘s Hot Roast Beef Sandwich (Regular). Calorie breakdown: 14% fat, 46% carbs, 40% protein.

Can you heat sandwich beef?

Wrap the Roast Beef in the aluminum foil until you are ready to assemble the sandwiches. Season with salt after they have been cooking for about 5 minutes. Toss the sandwiches into a hot 500F oven and wait for the magic. It won’t take long so don’t go far.

What is the best cut of beef for beef sandwiches?

A top loin roast is ideal. It’s got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead.

What cut of meat is Italian beef made from?

Italian beef is made using cuts of beef from the sirloin rear or the top/bottom round wet-roasted in broth with garlic, oregano and spices until cooked throughout. The meat is roasted at ≤ 350 °F (177 °C); this results in up to a 45% reduction in weight, but also yields the sandwich’s famous ‘jus’ or gravy.

What is another name for a hot beef sandwich?

Whether you call it a hot roast beef sandwich, an open-face roast beef sandwich, or a roast beef Manhattan, it is warm, wonderful comfort food to me. Traditionally in my family, we referred to it as a hot roast beef sandwich.

How do you reheat beef dip?

Close the sandwiches and wrap with foil. Place the foil-wrapped sandwiches on the top oven rack and bake for 7-10 minutes or until the cheese is deliciously melty. Serve with small dishes of au jus for dipping and your favorite side.

How do you reheat roast beef for sandwiches?

Preheat oven to 400 degrees. Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest. Place the deli meat in oven for 15 minutes.

What comes on an Arby’s roast beef sandwich?

This is a sandwich you’ll always feel good about ordering. Build on your good mood by ordering Arby’s signature thinly sliced, oven roasted beef, piled high and topped with pepper bacon, a slice of cheddar cheese, fresh lettuce, ripe tomato, and onions on a split top roll.

What cut of meat is used for Philly cheesesteaks?

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

Which roast falls apart cooked?

To make an excellent, fall-apart tender pot roast, choose a 2-3 pound piece of chuck roast. This particular cut of beef is marbled with a lot of fat and connective tissues and is initially quite tough, but becomes very juicy and fork tender if cooked the right way. The fat also adds a lot of flavor!

Is a rump roast the same as a chuck roast?

While both cuts of meat come from parts of a cow, their similarities end there. Rump roast, not to confuse with bottom round, comes from the hindquarters. Chuck roast comes from a cow’s shoulder portion. Most people agree that roasted rump is the more tender of the two.

What is the difference between Italian Beef and Philly cheesesteak?

The Windy City’s known for its Italian Beef–roasted at places like Al’s (where they keep it in the oven four hours) before being topped by sweet/hot peppers and dipped in the beef’s juice. In Philly, they chow down with cheesesteaks, grilled atop onions and then topped with (you guessed it) cheese.

What is the best beef to use in a slow cooker?

Chuck. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it’s done a lot of work over the life of the animal — with its abundant collagen, it’s the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it.

Is roast beef sandwich hot or cold?

Roast beef sandwiches may be served hot or cold, and are sometimes served open faced.

How do I make a New England roast beef sandwich?

New England Style Roast Beef Sandwiches

Step 1: BoM. Top Round Roast.
Step 2: Marinate. Mix the oil, salt, and pepper together in a small bowl.
Step 3: Roast. Remove the meat from the fridge and let come to room temperature, about 30-60 minutes.
Step 4: Rest.
Step 5: Slice.
Step 6: Put It All Together.

Slow Cooker Hot Roast Beef Sandwiches

Hot Roast Beef Sandwiches, a beloved diner dish, may be easily recreated at home using a slow cooker. In a small town diner, this is the sort of meal that might be served on the menu. In fact, when I worked at Marie Callender’s many years ago, I would frequently purchase these Hot Roast Beef Sandwiches to go. These were frequently offered as a lunch special at Marie Callender’s. This meal is a slice of paradise on a platter; bread is placed on the dish, then meat and gravy are heaped on top, and mashed potatoes are always offered on the side.

I purchase it at Fred Meyer, and the bread has a handmade flavor.

How to make Hot Roast Beef Sandwiches:

This hot roast beef sandwich recipe is a simple “dump and go” meal that anybody can make. There is no need to brown the meat, however if you have the time and desire to do so, go ahead and do so.

You will need these ingredients:

Meat roast, salt and pepper, onion powder, brown gravy packets, water
Bottom round beef roast

This recipe calls for a bottom round beef roast, which has been my go-to cut of meat in recent months. Compared to a chuck roast, it shreds easily and requires far less fat to be removed before eating.

Directions:

Place the roast in the slow cooker and season it with salt, pepper, and onion powder on all sides
Cook on low for 8 hours. In a small bowl, mix together the water and gravy packets
Pour over the roast
And bake for 30 minutes. In order to produce a tender roast, cover and cook on low for 8-10 hours, making careful not to open the lid during the cooking period. Take the meat out of the slow cooker and shred it with two forks. Remove the fat from the gravy and set it aside. This may be accomplished by laying paper towels over the oil. Discard

How to serve:

Place shredded meat on top of white or sourdough bread
Mix well. mashed potatoes
Mashed potatoes
Mashed potatoes Pour gravy over everything and serve immediately. On the side, serve corn, green beans, or a green salad.

Bottom round beef roastchuck (about 3-4 pounds) can also enough
Salt, pepper, and onion powder
1.74oz. brown gravy mix packets (two.87 oz. packets)
1 1/2 cups water
Serving Suggestions: white or sourdough bread
Mashed potatoes
Mashed potatoes with gravy

Fill a 4-quart or larger slow cooker halfway with the roast
Set aside. Season the meat with a pinch of salt, pepper, and onion powder
Cook until done. The gravy packets and water should be whisked together until smooth in a small mixing bowl. In a large mixing bowl, combine the ingredients. Pour the mixture over the roast
Cover with a lid and cook on LOW for 8 to 10 hours. When the cooking time is over, take the roast from the oven and lay it on a platter. Shred the meat and discard any fat. Keep warm by wrapping with aluminum foil. If you want to de-grease your gravy in the slow cooker, you may do so by ladling off the oil with a spoon or by using a paper towel to place on top of the grease and pulling off
The gravy will stay in your slow cooker and you will not have to worry about it. Make sandwiches with the shredded beef and gravy, and serve them with mashed potatoes. Enjoy

The nutritional values provided are estimates; if you require a specific diet, you should make your own adjustments. The values listed here are for one-quarter of the recipe. The following are the calories: 481kcal|1g carbohydrate|76g protein|17g fat|6g saturated fat|Cholesterol: 212mcg sodium 252mg potassium 1160mg sugar 1g calcium 67mg iron 7mg calorie breakdown: 481kcal carbohydrate 1g protein 76g fat 17g fat 6g saturated fat cholesterol 212mcg sodium 252mcg potassium 1160mg sugar 1g iron 7mg The nutritional information is derived automatically.

I’d want to see some of your images!

This dish is also available in a chicken version, which can be found here: Chicken with Gravy in the Slow Cooker

FREE EMAIL SERIES SLOW COOKER SECRETS

Enjoy these slow-cooked beef roast sandwiches, which are a tasty addition to any dinner menu.

Ingredients

4 to 5 pound beef rump roast
1 (1-ounce) package dry onion soup mix
2 tablespoons sugar
1 tablespoon dried oregano leaves
2 (10 1/2-ounce) cans condensed beef broth
1 (12-ounce) can beer or nonalcoholic beer
2 garlic cloves, minced
16 onion bun splits.

Progresso Broth is used in this recipe.

Steps

1Place the beef roast in a slow cooker that holds 3 1/2 to 4 quarts. In a medium-sized mixing bowl, add all of the remaining ingredients (excluding the buns) and well incorporate. Cover and simmer on low for 8 to 10 hours, depending on the size of the roast. Remove the meat from the slow cooker and set it on a chopping board or a big plate to finish cooking. Place the steak in the buns after slicing it with a knife or shredding it with two forks. Remove any excess fat from the liquids in the slow cooker if preferred. Sandwiches should be served with separate quantities of juice for dipping.

Nutrition

310 calories, 12 grams of total fat, 28 grams of protein, 21 grams of total carbohydrate, and 2 grams of sugar

Nutrition Facts

Calories310 Calories from Fat110Calories in Total 12g18 percent of total fat 75 milligrams of cholesterol equal 25 percent of total cholesterol. the sodium content is 640mg/27 percent carbohydrate total 21g7 percent dietary fiber Dietary Fiber1g4 percent of total calories Sugars2g Protein28g Amount of vitamin A in the body: 0 percent Vitamin C is 0 percent of the total. Calcium constitutes 4 percent of the total. Iron is 20 percent of the total.

Exchanges:

1.5 cups starch; 1.5 cups other carbohydrate; 3 1/2 pound lean meat;*Percent Daily Values are based on 2,000 calories per day of eating. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Hot Roast Beef Sandwiches with Gravy

The following items are available: Home/Sandwich/Hot Roast Beef Sandwich with Gravy It’s excellent old-fashioned comfort food when you make hot roast beef sandwiches with gravy. Serve it with mashed potatoes and a side of your favorite vegetable for a hearty supper any night of the week.

It is possible that this content contains affiliate links. As an Amazon Associate, I receive a commission on qualifying purchases made via my links. For further information, please see my fullDisclosure Policy.

Hot Roast Beef Sandwich

I am so thrilled to share this recipe with you all again! It’s been on the site for years, but it’s in desperate need of some new photos. and now there are some lovely photos to accompany the post! You can guarantee that when I think about comfort food, this recipe will be one of the first to come to mind as one of my favorites! When I was growing up, it was always a treat to see this on our dinner plate. One of the things I appreciate about this dish is how simple it is to put together.

Furthermore, you may use turkey, chicken, or pork for the beef in this dish.

gravy (homemade gravy, of course) and a lot of it Homemade gravy is, without a doubt, the greatest!

It’s actually not that difficult.

Hot Roast Beef Sandwich recipe

Chuck roast, garlic powder, salt, and pepper, beef broth, cornstarch, cold water, and pieces of toasted bread

How to make Hot Roast Beef Sandwich with Gravy

Time required: 8 hours, 30 minutes and 30 seconds. Making a Hot Roast Beef Sandwich with Gravy is simple.

Cook the roast until it is shredded. Place the roast in a slow cooker. Garlic powder, salt, and pepper should be sprinkled over the roast. Pour the beef broth around the roast and set it aside. Cook on low for 6-8 hours, or until the meat can be easily shredded with a fork, covered. Discard the roast and shred the meat in a large mixing bowl
Make the gravy according to package directions. 2 cups of the broth from the crockpot should be added to a medium-sized saucepan. Over medium-high heat, cook until the mixture is hot. In a small dish or cup, whisk together the cornstarch and water until smooth. Add the ingredients to the pan. Reduce the heat to medium and continually mix with a wire whisk until the sauce thickens. Boil for 1-2 minutes or until the gravy has thickened, depending on your preference. Season with extra salt and pepper to taste if necessary. Assemble the components of the sandwich. Place a slice of bread on a serving platter. Add shredded beef on top if desired. Place another slice of bread on top of the first. Cut the sandwich in half, corner to corner, so that you get two triangles in the end. Pour heated gravy over the top of the dish.

Recipes Notes

In the event if you prefer a flour-based gravy, be sure to read my piece on how to make the best gravy ever. Using any of these meats will be just as simple
Try it with turkey, chicken, or a pig roast! Follow the same recipe as before, except substitute chicken stock for the beef broth. Do you like a sandwich with a grilled cheese on top? You have the ability to do so as well! Remove the second piece of bread from the top of the sandwich. Do you enjoy gravy? The gravy recipe may simply be multiplied by two or three.

Hot Roast Beef Sandwich: FAQs

Please read this section before posting a comment if you are experiencing any difficulties or if you would want to get some recommendations. What is a good accompaniment to hot roast beef sandwiches? In my perspective, mashed potatoes are an absolute essential. In addition to just about any veggie you can think of. With this meal, we usually serve green beans, peas, lima beans, corn, mixed vegetables, or carrots as side dishes. Coleslaw or a fresh salad is usually a fantastic side dish for virtually any dinner, as is grilled chicken or fish.

Chuck roast is my preferred cut of meat.
What is causing my beef to be tough?
Beef is mostly composed of muscular tissue.
On the other hand, if you cook it at a low temperature for an extended period of time, the fat in the meat can dissolve and melt, which actually improves the texture.

How did you like this recipe

I’d love to hear what you have to say! All of us enjoy easy comfort food recipes, and this particular one is not only simple, but it is also a family favorite! I’d be interested in hearing about your experiences with the recipe as well. Message me with your thoughts or to pose a question if you have one!

Other recipes you may enjoy

2 to 3 pound chuck roast
1/2 teaspoon garlic powder
Salt and pepper to taste (1) 14.5-ounce can (14.5-ounce) beef broth
(2) 2 tablespoons cornstarch
(1) 1/4 cup cold water
(optional) more salt and pepper
Slices of bread

Instructions

Place the roast in a slow cooker. Garlic powder, salt, and pepper should be sprinkled over the roast. Pour the beef broth around the roast and set it aside. Cook on low for 6-8 hours, or until the meat can be easily shredded with a fork, covered. Cooking Instructions: Remove the roast from the crockpot and shred the meat
In a medium-sized saucepan, pour 2 cups of the broth from the crockpot into the saucepan. Over medium-high heat, cook until the mixture is hot. In a small dish or cup, whisk together the cornstarch and water until smooth. Add the ingredients to the pan. Reduce the heat to medium and continually stir the mixture with a wire whisk. Boil for 1-2 minutes or until the gravy has thickened, depending on your preference. Season with extra salt and pepper to taste if necessary. Place a slice of bread on a serving platter. Add shredded beef on top if desired. Place another slice of bread on top of the first. Cut the sandwich in half, corner to corner, so that you get two triangles in the end. Pour heated gravy over the top of the dish.

Notes

In the event if you prefer a flour-based gravy, be sure to read my piece on how to make the best gravy ever. Using any of these meats will be just as simple
Try it with turkey, chicken, or a pig roast! Follow the same recipe as before, except substitute chicken stock for the beef broth. Do you like a sandwich with a grilled cheese on top? You have the ability to do so as well! Remove the second piece of bread from the top of the sandwich. Do you enjoy gravy? The gravy recipe may simply be multiplied by two or three.

Nutrition Information:

Yield:8Serving Size: 1Servings per container: Calories:832 53 g of total fat 22 g of saturated fat 3 g of trans fat Saturated Fatty Acids: 27g Cholesterol:283mg Sodium:395mg Carbohydrates:5g Fiber:0g Sugar:1g Protein:85g Please keep in mind that the nutritional information provided on this page is an estimate based on the goods that I utilized in this experiment.

The ingredients used and the nutritional information provided by different brands might differ significantly. Always pay attention to the labeling. The original version of this article was published on August 30, 2012. The most recent update was made on February 20, 2021.

Reader Interactions

Served on toasted white bread with a side of creamy mashed potatoes, this Instant Pot Hot Beef Sandwich with Mashed Potatoes recipe is a hearty combination of tender roast beef and brown gravy. Home-cooked meals from a diner! Save this recipe to your Pinterest board for later! It is important to note that the SLOW COOKER hot beef sandwich recipe instructions are contained in the recipe card provided below. Throughout the year 2020, I’ll be releasing a dish that is inspired by one of the 50 states.

Alabama, Louisiana, Utah, Minnesota, Colorado, Idaho, Hawaii, South Carolina, Illinois, Iowa, Alaska, New Mexico, West Virginia, Arkansas, Kentucky, South Dakota, Pennsylvania, and Georgia are some of the states with which we share borders.

The Peace Garden State, North Dakota, served as the inspiration for today’s meal. It is known as the Peace Garden State because the International Peace Garden, which spans the border between North Dakota and Manitoba, Canada, has been designated as such. Here are some more interesting facts about North Dakota:

As a result of its superior production of spring wheat, durum wheat, dry edible peas, dry edible beans, honey, flaxseed and canola, North Dakota is the leader in the nation. Farms and ranches cover nearly 90 percent of North Dakota’s land area
Explorers William Clark and Meriwether Lewis spent more time in what is now North Dakota than they did in any other location on their journey
North Dakota has more wildlife refuges (63) than any other state
And North Dakota has the highest concentration of Native American tribes (35). A typical February high temperature in North Dakota is 29 degrees, the same as in Minneapolis
Nevertheless,

“If it hadn’t been for my experiences in North Dakota, I would never have been President today.” Teddy Roosevelt was a president of the United States during the twentieth century. When I was looking for foods that would be appropriate for representing North Dakota, I came across the hot beef sandwich. In an instant, I realized that this dish would be ideal for cooking in either an Instant Pot or a slow cooker. Roast beef is stacked atop slices of white bread, frequently Texas toast, and then served with mashed potatoes and brown gravy, as the name suggests.

In the state of North Dakota, the hot beef sandwich is one of the most popular items on the menu.
If you ever find yourself in North Dakota, make sure to check out our list of the greatest places to get a hot beef sandwich.
I started with a chuck roast, which I pressure cooked for several minutes before cutting into it.
A rapid release roast is often not recommended, but because you’re include a distinct ingredient and concluding with a natural pressure release, it’s OK in this case.
Save this recipe to your Pinterest board for later!

Try these other beef sandwiches…

Instant Pot Philly Cheesesteak Sandwich Instant Pot Philly Cheesesteak Sandwich Sandwiches made in the Instant Pot by Maid-Rite Sandwiches made in the Instant Pot using Chicago Italian Beef and Southwest Tavern Sandwiches Instant Pot is a type of pressure cooker that uses pressure to cook food.

Sandwiches with Garlic and Beef in the Instant Pot Instant Pot Barbecued Beef Sandwich Sliders with BBQ Brisket Save this recipe to your Pinterest board for later! Print

Description

Served on toasted white bread with creamy mashed potatoes on the side, this dish is a combination of tender roast beef and brown gravy. Home-cooked meals from a diner! For the roast beef and gravy, prepare the following:

One package of brown gravy dry mix
Three pounds of beef chuck roast, trimmed with extra fat
One teaspoon each of kosher salt and garlic powder
One cup of beef broth

For the mashed potatoes, use the following ingredients:

Three pounds of Russet potatoes, peeled and diced
One and a half teaspoons kosher salt
One and a half cups milk
Three tablespoons butter
One and a half teaspoons garlic powder

For the sandwich, use the following ingredients:

Season the meat with the following ingredients: Season the chuck roast with salt and garlic powder and set aside. Fill the Instant Cooker halfway with broth and set the chuck roast in the bottom of the pot
Beef should be cooked as follows: Cover the Instant Pot with the lid and secure it in place. Check to see that the valve is set to sealing. Set the timer for 70 minutes on the manual/pressure cook function. When the time is up, turn the valve to the venting position (rapid release). Potatoes should be cooked as follows: Open the Instant Cooker and set a steamer basket on top of the meat in the pot. Close the Instant Pot. Place the potatoes in a steamer basket and set aside. The potatoes may be cooked in the Instant Pot without the need of a steamer basket if you don’t have one. Lock the lid into place, turn the valve to the sealing position, and push the manual/pressure cook button for 8 minutes. When the time is up, allow the pressure to naturally dissipate for 15 minutes before switching the valve to the venting position. Close and remove the cover
Potatoes mashed: Place the potatoes in a large mixing basin and mash thoroughly. Stir in or mash in the butter, milk, kosher salt, garlic powder, and sour cream until creamy and smooth
Remove from heat. Prepare the gravy as follows: After transferring the roast to a cutting board, let it aside to rest. To remove the fat from the broth in the Instant Pot, use a fat separator * to do so. Place the strained broth back into the Instant Pot and set the Instant Pot to Manual. Set the Instant Pot to the saute setting and start cooking. Slowly whisk in the gravy package until fully incorporated. Within a few of minutes, the sauce will begin to thicken. 1-2 tablespoons of cornstarch mixed with 1-2 tablespoons of water, whisked together until smooth) can be added to the gravy to thicken it more. Then, using a funnel, pour the mixture into an Instant Pot. The cornstarch combination will thicken the contents of the pot in a short period of time). Season the gravy with salt and pepper to taste
Cut or shred the meat: You can either cut or shred the steak. Season it with salt and pepper to your liking if desired. Assemble the sandwiches in the following ways: The pieces of bread should be toasted (optional). Placing a bit of roast beef on a slice of bread and placing it on a platter is optional. Another slice of bread is placed on top of the sandwich. Place a scoop of mashed potatoes on each dish. Pour gravy over the top of the sandwich and mashed potatoes and serve immediately. Consume and savor

Notes

Instant Pot Duo 60 7 in 1 * with a 6 quart capacity was used. You may skip the mashed potatoes by cooking the roast for 70 minutes and letting it rest for 15 minutes before releasing any leftover pressure in the pot. Instructions for using a slow cooker: Season the chuck roast with salt and garlic powder and set aside. Pour broth into a slow cooker and add the chuck roast to the slow cooker. Cook on low for 8 hours. Cook for 6 hours on low heat, covered with a lid. Cook on low for another 2-4 hours after you’ve added the potatoes (total time 8-10 hours).

Mash the potatoes in a large mixing bowl until smooth.
After transferring the roast to a cutting board, let it aside to rest.
Place the strained broth in a saucepan on the stove and bring it to a boil.
Slowly whisk in the gravy package until fully incorporated.
1-2 tablespoons of cornstarch mixed with 1-2 tablespoons of water, whisked together until smooth) can be added to the gravy to thicken it more.
The cornstarch mixture will thicken the contents in a short period of time).
Cut the roast into slices or shred it.
The pieces of bread should be toasted (optional).
Another slice of bread is placed on top of the sandwich.
Pour gravy over the top of the sandwich and mashed potatoes and serve immediately.

Prepare time: 20 minutes
Cook time: 85 minutes (plus 15 minutes NPR)
Total time: 120 minutes Instant Pot
Category:Beef
Method:Instant Pot

How to use a fat separator:

When it came time to make the gravy, I used my OXO Fat Separator (which I got from Amazon*) to remove the fat from the broth. Here’s how you can make advantage of it: Save this recipe to your Pinterest board for later! * A participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program designed to offer a mechanism for sites to make advertising revenue by promoting and referring to amazon.com. Karen Petersen receives compensation for posts on Amazon.com.

Savory Beef Sandwiches

Preparation time: 15 minutes Cooking time: 6 hours

Makes

10 serves (per recipe) I’ll start this in the slow cooker the night before I leave for work in the morning. Then, as soon as my husband and I arrive into the house, everything is ready to serve—usually with hard rolls and potato salad or another salad. When my son just relocated to a different state, I sliced up a beef roast into smaller chunks, wrapped it, and sent ingredients for a two-person slow cooker as a housewarming gift for him and his family.

• Lynn Williamson (Hayward, Wisconsin) is an author. Recipe photo courtesy of Taste of Home for Savory Beef Sandwiches

Ingredients

3 to 4 pound boneless beef chuck roast (about 3 to 4 pounds), halved
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon crushed dried rosemary
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 tablespoon dried minced onion 10 sandwich buns, cut in half

Directions

Season the roast with the spice mixture and massage it in. Place all of the ingredients in a 5-quart slow cooker. Cover and simmer on low for 6-8 hours, or until meat is fork-tender, stirring occasionally. Using a fork, shred the meat. Serve on buns or rolls.

Note from the editor: There is no liquid added to the slow cooker. The roast is responsible for the moisture.

Nutrition Facts

1 serving has 404 calories, 17 grams of fat (7 grams of saturated fat), 88 milligrams of cholesterol, 805 milligrams of sodium, 30 grams of carbohydrates (5 grams of sugars, 2 grams of fiber), and 33 grams of protein.

Hot Beef Sandwiches with Mashed Potatoes and Gravy

It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Beef Sandwiches with Mashed Potatoes and Gravy are an open-faced sandwich that is the epitome of comfort food for many people. White bread is toasted and topped with mashed potatoes, leftover shredded pot roast, and gravy to make a delicious sandwich. A simple method for transforming leftover pot roast into a filling and delectable dinner.

Made With Leftover Pot Roast

Next time you prepare a pot roast, make these gravy-soaked sandwiches to go with it a few days later. They’ll be a hit with everyone in the family. ThisPot Roast with Root Vegetablesrecipe is my personal favorite, but you may use whatever leftover pot roast you have. Don’t forget to save aside 1/2 cup of the gravy or pot roast juices to use to make the gravy for these sandwiches. You may make more gravy by increasing the amount of beef broth and butter used in the recipe if you don’t have nearly enough.

It’s very delicious!

Tips For Making Hot Beef Sandwiches with Mashed Potatoes and Gravy

If you can locate it, substitute Texas Toast. If you don’t have any, any white bread will suffice. No matter what you use, make sure to cook it until it is brown and buttery before topping it with mashed potatoes. Instead of creating handmade mashed potatoes, you may use frozen mashed potatoes to save time. Rosemary is my favorite herb to use to flavor gravy, but you may leave it out if you don’t care for it or substitute it with a little thyme or parsley

For those who prefer their meat and potatoes, these Hot Beef Sandwiches are a surefire hit! You’ve gotten all of your favorite things together in one scrumptious sandwich. This is one of those meals when the leftovers are even more anticipated than the initial serving.

Try These Awesome Pot Roast Recipes

Pot Roast with Root Vegetables, BBQ Pot Roast, Crock Pot Pot Roast, Traditional Pot Roast, Instant Pot 3-Packet Pot Roast, and other variations are available.

Potatoes

2 big russet potatoes, peeled and sliced into bits
4 teaspoons salted butter
1/4 cup milk
1/2 cup sour cream

Gravy

3 tablespoons all-purpose flour, 2 cups beef broth, 1 tablespoon butter, 1 spring rosemary, 1/2 cup residual sauce from pot roast, 1 tablespoon red wine vinegar, 1 1/2 cups leftover shredded pot roast

Sandwiches

4 pieces of Texas Toast
4 tablespoons melted butter
1/4 teaspoon garlic powder
Optionally, chopped fresh parsley

Cook potatoes till fork tender in a saucepan of boiling salted water for about 15 minutes, or until they are fork tender. While the potatoes are cooking, put the butter and milk in a glass measuring cup or microwave-safe bowl and microwave for 30 to 40 seconds to melt the butter and warm the liquid
While the potatoes are cooking, prepare the butter and milk mixture. Drain the potatoes and put them back in the saucepan. Cook for 30 seconds over low heat to evaporate any excess moisture
Remove from heat. Combine the sour cream and the milk/butter mixture in a separate bowl. Using a fork, mash until smooth. Season with salt and pepper to your liking. In a large mixing basin, whisk together the flour and beef broth until smooth. 1 tablespoon of butter should be melted in a pot or skillet. Sauté for 1 minute after adding the rosemary. Remove the rosemary from the equation. Cook for 5 minutes, whisking constantly, to thicken the broth mixture with the reserved pot roast sauce. Add the vinegar and the pot roast and mix well. Season with salt and pepper to your liking. Maintain your body’s temperature
Each piece of bread should have a thin layer of butter spread on one side. Garlic powder should be sprinkled on top. Toast till golden brown in a toaster oven
Make the sandwiches by putting a dollop of mashed potatoes on each slice of bread before assembling them. Pot roast gravy is poured over the top and sprinkled with parsley.

Want to Save This Recipe?

Adapted from the cookbook Cuisine at Home It should be noted that this content includes affiliate links.

Crock Pot Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches are a 5-ingredient variation of the famous hot sandwich dish that can be made in the crock pot. This simple supper dish is a hit with the whole family! It is possible that this content contains affiliate links. Last week, I asked my Facebook and Twitter friends whether they’d be interested in seeing a crock pot dish on the blog this week, and they said they were. There were so many exclamation points in the comments, which I interpreted to imply, ‘hell yeah!’, that I immediately started contemplating possible solutions to the problem.

In the process of coming up with a unique and fascinating crock pot combination, I determined that the recipe would have to fit the following requirements:

Beef-based, because I only have one beef crock pot dish on the blog, which is Crock Pot Spaghetti Sauce
It’s simple. There is nothing worse than crock pot recipes that require numerous cooking procedures before you can even plug the blasted thing in. Wonderfully flavorful and distinct
It is not gloopy in any way.

Crock Pot Italian Beef Sandwiches were the recipe I chose based on the aforementioned considerations. The perfect amount of zip and zing in this delectable 5-ingredient flavor combination! chuck roast is slow-cooked in a blend of pepperoncini peppers, Giardiniera, Italian dressing mix, and beef broth for 10 hours before being shredded and served on a chewy hoagie bread with melted provolone cheese on the side. Amazingly delicious, and did I mention that it is created with only five ingredients?!

However, he was pleasantly surprised.

However, guess what? He didn’t do it! I was eating the shredded beef right from the crock pot like the sophisticated woman that I am, while he devoured a full sandwich in under 2 minutes as I was standing there watching him. To put it another way, this dish was a huge success!

How to Make Crock Pot Italian Beef Sandwiches:

Starting with a 3lb chuck roast, remove any large bits of fat off the roast and chop the meat into seven or eight large hunks, placing them in the bottom of an 8-quart crock pot. After that, add a packet of Good Seasons Zesty Italian Salad Dressing Mix to the bowl. This pre-packaged mix appeals to me since all of the components are ones that I am familiar with. This mix is NOT gluten-free, as was previously stated. Use a homemade Italian Dressing mix (halve or eliminate the salt asked for in the recipe) or seek for a gluten-free dressing mix such as Simply Organic (available at health food stores).

Chicago-style Giardiniera, a sort of relish prepared with pickled olives and vegetables and filled with herbs and oils, was something I’d never tried before, but Ben requested it be included in this meal.
Even though it’s intended to be served alongside Italian beef sandwiches, I could have eaten forkful after forkful of it on its own.
Even though Giardiniera may be purchased in vinegar, I found this particular version to be a tremendous pleasure.
Once the roast can be easily shredded with a fork, shred the meat and return it to the slow cooker to continue to simmer in the juices for 1 more hour on low heat.
Prepare the dish by topping it with more pepperoncini peppers and Giardiniera.

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Crock Pot Mojo Pork with Cuban-Style Black Beans. See all of our crock pot recipes.

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Description

Crock Pot Italian Beef Sandwiches are a 5-ingredient crock pot variation of the famous hot sandwich dish that uses Italian beef. This simple supper dish is a hit with the whole family!

Ingredients

1 3 pound boneless chuck roast that has been trimmed of visible fat and chopped into big chunks (SEE NOTE FOR GF OPTIONS) 1 envelope Good Seasons Zesty Italian salad dressing mix (SEE NOTE FOR GF OPTIONS)
8 oz pepperoncini pepper slices + a splash of juice (plus extra for serving)
8 oz Giardiniera (Chicago-Style Italian Sandwich Mix,) drained (plus extra for serving)
8 oz sour cream (plus extra for serving)
Hoagie buns
14.5-ounce can beef broth
Provolone cheese slices

Directions

Place the chuck roast in the bottom of a 5.5 – 6 quart crock pot and sprinkle with the salad dressing mix. Cook on low for 5 to 6 hours. Add the pepperoncini peppers with a splash of juice, the Giardiniera, and the beef stock, then raise the chuck roast pieces to allow the liquid to collect below them. Cook on low for 9 hours, or until the meat can be easily shredded with a fork, after covering with a lid. Shred the meat, then return it to the crock pot and simmer on low for another hour or so. Split the buns in half, then spread the shredded meat mixture onto the bottom half of the buns and top with slices of provolone cheese. Serve immediately, garnished with more pepperoncini peppers and Giardiniera, if preferred

Notes

The Good Seasons Zesty Italian Salad Dressing Mix does not include any gluten ingredients. Alternatively, you may make your own Italian Dressing Mix (by halving or eliminating the salt asked for in the recipe) or use a gluten free Italian Dressing Mix such as Simply Organic.

Adapted from the novel Pioneer Woman This recipe comes to us courtesy of Iowa Girl Eats, and it is one of my favorite crock pot meals to this day. It couldn’t have been much simpler to prepare, and the flavors from the pickled veggies and pepper rings really brought out the best in the roast beef. Let’s not forget about the chewy hoagie bread, which soaks up all the delicious juices from the meat. SO APPEALING. I hope you’ll give it a shot at some point!

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hi, i’m kristin!

When I was diagnosed with Celiac Disease in 2013, I decided to start a blog where I could share tasty and approachable gluten-free recipes prepared using ordinary, in-season ingredients. Welcome! Read on to find out more

Slow Cooker Hot Beef Sandwiches

My Slow Cooker Hot Beef Sandwiches are the perfect weeknight supper since they are quick and easy to prepare. Tender beef that has been seasoned with French onion tastes and gently simmered before being shred. Slow Cooker Hot Beef Sandwiches are a dish that may be prepared in the morning and served for dinner. To create a sandwich that you would desire, I used a herby Italian spice combination that was filled with French onion flavor and an added zing from a chile pepper. Hot beef sandwiches with a few pickles and a beautiful piece of cheddar cheese are among of my favorites.

Slow Cooker Hot Beef Sandwiches are made in a variety of ways, each with its unique technique.

I adore the robust taste, and it elevates the sandwich to genuinely exceptional status.

Ingredients

Chuck roast- various roast cuts can be used, but because to the high fat content of this cut, it is the most tender. It is possible to replace cream of mushroom soup for the canned French onion soup, but I prefer the added onion flavor it provides. Using an onion soup package gives the hot beef sandwiches a deep taste that I really enjoy. Italian Dressing Packet- The zesty spice imparts a delectable taste to the dressing. The following ingredients: water, black pepper, sandwich buns, sliced Cheddar cheese, and sliced pickles

Instructions

Place the meat in a 6 quart slow cooker
Simmer on low for 6 hours. Combine the canned soup, water, onion soup package, Italian dressing packet, and pepper in a medium-sized mixing basin. Pour the sauce over the roast
Cook for 7 hours on low heat. After 7 hours, shred the meat and continue to simmer the beef for an additional hour. Make Slow Cooker Hot Beef Sandwiches on buns and top them with cheddar cheese and pickles if you want to be fancy.

Looking For More Slow Cooker Recipes?

Swedish Meatballs (Swedish Meatballs) (Slow Cooker) Cuban Sandwiches Made in the Slow Cooker Slow Cooker Shredded Chicken Caesar Sandwiches with Queso (Restaurant Style Queso) If you’ve tried my Slow Cooker Hot Beef Sandwiches, please leave a review. In the case of any other Cheese Curd In Paradise dish, please take a moment to review the recipe and leave a comment telling me how you liked it. Thanks for visiting! I always look forward to hearing from you! You may follow me on the following social media platforms:PINTERESTFACEBOOKINSTAGRAM TWITTER

Slow Cooker Shredded Beef Sandwiches

Preparation time: 5 minutes Cooking Time: 8 hours Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineAmerican

3-pound chuck roast, 10.5-ounce can French onion soup, 2-ounce onion soup packet,.7-ounce Italian Dressing package, 13-cup water, 1 teaspoon black pepper, sandwich buns, sliced Cheddar cheese, sliced pickles, 1 teaspoon black pepper

Place the meat in a 6-quart slow cooker
Simmer on low for 6 hours. Combine the canned soup, water, onion soup package, Italian dressing packet, and pepper in a medium-sized mixing basin. Pour the sauce over the roast
Cook for 7 hours on low heat. After 7 hours, shred the meat and continue to simmer the beef for an additional hour. Sandwiches should be served on buns, with the option of adding cheddar cheese and pickles as toppings.

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Open-Faced Hot Beef Sandwiches made in the Instant Pot are juicy and full of flavor, and they’re the perfect meal for those cool Fall afternoons. Inspired by a little diner in West Yellowstone (Old Town Cafe) that offered Open Faced Hot Beef Sandwiches that were really delicious, I created this recipe. I knew I’d have to go back home and duplicate the experience. This sandwich is packed with flavor and is ideal for those cool Fall evenings! With our Instant Pot Mashed Potatoes and this Oven Roasted Green Beans, it was a delicious meal!

Ingredients needed for these delicious Hot Beef Sandwiches:

Beef rump roast (about 2-3 pounds) (or any beef roast) to tastesalt and pepper to tastegarlic powder to tasteonion powder to tastesalt and pepper to taste 2 beef gravy (optional) combine the packets (1 ounce each) 1 tbsp.

Worcestershire sauce (optional) 1/2 cup beef broth6 thick pieces of sourdough bread (for serving; I love using sourdough bread)

How to make Instant Pot Open-Faced Hot Beef Sandwiches:

Season the roast generously on both sides with salt, pepper, garlic powder, and onion powder
Set aside. Place the roast in the Instant Pot
Cook on high for 10 minutes. Place all of the ingredients in a mixing dish except the beef broth
Stir until well combined. Using the Instant Pot, pour the gravy mixture into the bottom of the pot (be careful not to wash away the spices from the roast)
Place the lid on top of the Instant Pot and secure it with a rubber band. Change the valve to the SEALING position (not the venting position)
Click on the MANUAL button (or PRESSURE COOK button) and set the timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of beef)
Allow for a natural release of the roast when it has finished cooking (at least 30 minutes – the longer you can allow it to rest, the better). Occasionally, I may leave a roast on KEEP WARM for a few hours)
Remove the cover and the roast from the Instant Pot, then shred it with two forks (it should break apart rather easily at this point). Re-whisk the gravy that has remained in the saucepan (it should have thickened up a little bit during cooking, but if you want it even thicker, you may combine 1 teaspoon cornstarch with 1 teaspoon water and stir it into the gravy until it thickens up even more)
To assemble the sandwich, spread some shredded roast on top of a thick slice of bread and then cover with gravy (similar to an open-faced sandwich)

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To make these Beef Sandwiches into a freezer meal:

When preparing this as a freezer dinner, season the roast with salt, pepper, onion powder, and garlic powder and place it in a gallon-sized freezer bag
After frozen, remove the roast from the freezer bag and place it in a freezer bag. Combine the gravy package, Worcestershire sauce, and beef stock in a large mixing bowl. Store in a freezer bag for up to 90 days and it will keep indefinitely. Fill the Instant Pot halfway with water and the ingredients from the bag
When you’re ready to cook, drop everything into the Instant Pot. Place the lid on top of the pot, turn the valve to the SEALING position, and press the MANUAL (or PRESSURE COOK) button. Set a timer for 75-120 minutes (about 35 minutes per pound of roast meat)
When the timer goes off, allow the roast to go through a NATURAL RELEASE. Then, as directed, follow the rest of the instructions.

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Instant Pot Open-Faced Hot Beef Sandwiches Recipe

Instant Pot Open-Faced Hot Beef Sandwiches are juicy and flavorful, making them the perfect meal for those cool Fall afternoons! Preparation time: 5 minutes Cooking Time: 40 minutes 30 minutes of natural release Time allotted: 1hr15mins

Beef Rump Roast (or any other beef roast): 2-3 pound
Salt and pepper to taste
Garlic powder to taste
Onion powder to taste
2 tablespoons olive oil 2 packets beef gravy mix (1 ounce each)
1 teaspoon Worcestershire sauce
112 cups beef broth
6 thick pieces of bread (for serving
I like to use sourdough bread for this).

Season the roast generously on both sides with salt, pepper, garlic powder, and onion powder
Set aside. Place the roast in the Instant Pot
Cook on high for 10 minutes. Place all of the ingredients in a mixing dish except the beef broth
Stir until well combined. Using the Instant Pot, pour the gravy mixture into the bottom of the pot (be careful not to wash away the spices from the roast)
Place the lid on top of the Instant Pot and secure it with a rubber band. Change the valve to the SEALING position (not the venting position)
Click on the MANUAL button (or PRESSURE COOK button) and set the timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of beef)
Allow for a natural release of the roast when it has finished cooking (at least 30 minutes – the longer you can allow it to rest, the better). Occasionally, I may leave a roast on KEEP WARM for a few hours)
Remove the cover and the roast from the Instant Pot, then shred it with two forks (it should break apart rather easily at this point). Re-whisk the gravy that has remained in the saucepan (it should have thickened up a little bit during cooking, but if you want it even thicker, you may combine 1 teaspoon cornstarch with 1 teaspoon water and stir it into the gravy until it thickens up even more)
To assemble the sandwich, spread some shredded roast on top of a thick slice of bread and then cover with gravy (similar to an open-faced sandwich)

To prepare this into a freezer dinner, season the roast with salt, pepper, onion powder, and garlic powder, then place it in a gallon-sized freezer bag with the rest of the ingredients. Combine the gravy package, Worcestershire sauce, and beef stock in a large mixing bowl. Place the freezer bag in the freezer and it will keep for up to ninety days. When you’re ready to use it, drop the contents of the bag into the Instant Pot and mix in a third cup of water with the frozen food. Place the lid on top of the pot, turn the valve to the SEALING position, and press the MANUAL (or PRESSURE COOK) button to begin cooking.

When the timer goes off, allow the roast to go through a NATURAL RELEASE.

calorie count 218kcal carb count 1g protein count 34g fat count 8g saturated fat 3 g polyunsaturated fat 1 g monounsaturated fat 3 g cholesterol 94mg sodium 336mg potassium 571mg sugar 1g vitamin A 2IU vitamin C 1mg calcium 35mg iron 3mg

Recipe Details

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Hot Roast Beef Sandwiches

Takeout isn’t necessary when you can create Hot Roast Beef Sandwiches in 15 minutes from start to finish. Cooking leftover roast beef or deli beef in brown gravy with onions is all it takes to make it into a tasty hot sandwich filling that’s excellent for a fast meal on a busy weeknight. It’s also a terrific dish for feeding a party; you can easily double the recipe and keep it warm in the crockpot with the buns on the side while you serve the meal.

There aren’t many dishes that are as simple to create as these delectable Hot Roast Beef Sandwiches, which only require three ingredients.

Ingredients

The cost of one recipe is $11.48.

1 can (10 1/2 ounces) Campbell’s® Brown Gravy with Onions
1 can (10 1/2 ounces) Campbell’s® Brown Gravy with Onions 1kg sliced roast beef (deli style) 12oz roasted orlean roast beef Four-inch-long firm roll, divided or eight slices of Pepperidge Farm® FarmhouseTM 7-Grain Bread

Instructions

Step 1Bring the gravy to a boil in a 10-inch pan over medium-high heat, stirring constantly. Add the meat to the pot (separating the slices so they get coated with the gravy). Reduce the heat to a low setting. Continue to cook until the mixture is heated. Partition the steak and gravy between the buns in Step 2.

Reviews

Performing Two-Tasks Shirley G. is a woman who lives in the United States. The 26th of September, 2017 I followed the recipe exactly, with the exception of halving it, and it yielded two servings. First, I used it to make a sandwich, which turned out to be rather tasty. For supper, I served the remaining half of the meat over broad egg noodles that I had prepared earlier. Excellent. I plan to make this again and freeze the leftovers for a nice sandwich in the winter. Yumy and Quickrtrock02 are two of the most talented musicians in the world. The 24th of July, 2016 This dish is fantastic. It is simple to prepare and excellent. This is the second time I’ve created anything like this. really tasty
Perfect French Dip Made From Scratch Ferrillcat The 25th of February, 2013 With this recipe, you can prepare a delicious sandwich that rivals any French Dip you would have in a restaurant. We prefer to substitute Swiss cheese with the Provolone. We also prefer to butter the hoagie bread and toast it in the oven, which doesn’t take much time to prepare but significantly improves the taste of the sandwich. Whatever method you use, you should give it a go.

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2 pounds beef cubes 1 tablespoon extra virgin olive oil, split 1 big onion, chopped into sticks (about 1 pound) 3 cloves garlic, peeled and smashed one-fourth cup of red wine 2 cups beef stock with a low sodium content 2 tablespoons tomato paste a half teaspoon of salt, plus more 1/4 teaspoon pepper, plus a little more Garlic Toast is ready to be served.

Instructions

When the oil is heated, add half of the beef and season with salt and pepper. Heat the remaining oil in a frying pan over medium-high heat until it is hot all the way through. Beef is browned in portions, one 12-tablespoon portion at a time, with salt and pepper to taste, of course! Do not worry about the meat being completely cooked through since it will be when it is transferred to the crockpot after it has been browned. Toss the onion and garlic into the crockpot and set it on low for a few hours.

Transfer the contents of the frying pan to the crockpot and stir in the 1/2 teaspoon salt and 1/4 teaspoon pepper until everything is thoroughly combined.

Serve on top of your favorite loaf of bread that has been lightly toasted (I went with crunchy, yummy garlic bread).

Notes

You are welcome to split the recipe in half, however I thought it was such a good dish that I decided to freeze half of it for another time.

Cooking in the Crockpot, Slow Cooker Hot Beef Sandwiches (also known as crockpot hot beef sandwiches), Beef Sandwiches (also known as crockpot hot beef sandwiches), Healthy, LisaGCooks.com Sandwich with Hot Beef There’s something about slow-cooked meat in a thick sauce that makes me feel more more grateful to be alive than usual. Hot Beef Sandwiches, delivered on your favorite garlic bread, are the perfect solution. I must caution you, however. It’s filling and quite simple to prepare. That is why I increased the amount of meat I used.

Hot Beef Sandwiches, served on your favorite garlic bread, are a delicious solution.

So I quadrupled the amount of steak I used to prepare the dish.

Cook half of the meat in a 12-tablespoon amount of oil in a frying pan over medium-high heat until the steak is browned on both sides. seasoning with salt and pepper ad libitum Salt and pepper to taste
Brown the meat in stages, using a tbsp of oil at a time
Remove from the heat. Transfer the browned meat to the crockpot
However, the beef will not be fully cooked at this point, so don’t be concerned about that. Toss the onion and garlic into the crockpot and set it on low for a few hours. Pour the wine, stock, and tomato paste into the frying pan that you used to brown the beef cubes
Stir well and bring to a boil (you want the tomato paste to be thoroughly dissolved)
Remove from heat and set aside. In a large mixing bowl, combine the contents of the frying pan with 1/2 teaspoon salt and 1/4 teaspoon pepper
Stir thoroughly. Cook on a low heat for 8-10 hours, covered. Serve on top of your favorite toasted bread (I used crispy, delicious garlic bread for this recipe)

Notes on the Recipe

You are welcome to split the recipe in half, however I thought it was such a good dish that I decided to freeze half of it for another time.

Reader Interactions

Tasty chunks of beef with gravy are pressed into hot beef sandwiches, which are served with mashed potatoes.

Hot Beef Sandwiches

This was something I cooked over the weekend and it was delicious! There is nothing better than a nice gravy, and this gravy is even better since it has soft chunks of beef in each bite, making it even better. The chuck roast may be prepared in the oven or in the crock pot. This is the epitome of comfort food. In my uncle’s restaurant, we used to serve them, and they were by far one of the most popular things we had on the menu. They were a hit with everyone. They are no longer often found on restaurant menus.

Previously, we did not leave the roast in the gravy for as long as I do here.

You have the option of doing it any way.

When the roast is finished, you will need to thicken the broth by adding the roast to it. I use flour since that’s how my mother made it; but, you could easily use cornstarch combined with water instead. Sandwich with Hot Beef Preparation time: Time allotted: Serves: 4 to 6 people.

3-pound chuck roast, 1 tablespoon oil, 1 big onion, salt and pepper, 2 cups beef broth, 1/4 cup flour, 1/2 cup water, 2 teaspoons parsley

Season the roast with salt and pepper. Cook the chuck roast in a skillet over medium heat until browned. Add the onions and cook until they begin to become a light golden color
Add the beef broth and mix well. Preheat the oven to 350 degrees. Place the roast in the oven. Cook until the meat is soft enough to fall apart. In most cases, it will take between 1 hour 30 minutes and 2 hours. 2 forks are used to shred the meat. Place the saucepan on the stovetop and turn the heat to medium. Toss in the parsley. Combine the flour and water in a large mixing bowl. Pour this mixture into the saucepan and stir to combine. This will thicken the gravy. Allow for a 5-minute simmering period once the sauce has thickened.

Sandwich with Hot Beef Preparation time: Preparation time: Time allotted: Serves: 4 to 6 people.

3-pound chuck roast, 1 tablespoon oil, 1 big onion, salt and pepper, 2 cups beef broth, 1/4 cup flour, 1/2 cup water, 2 teaspoons parsley

Season the roast with salt and pepper. Cook the chuck roast in a skillet over medium heat until browned. Add the onions and cook until they begin to become a light golden color
Add the beef broth and mix well. Preheat the oven to 350 degrees. Place the roast in the oven. Cook until the meat is soft enough to fall apart. In most cases, it will take between 1 hour 30 minutes and 2 hours. 2 forks are used to shred the meat. Place the saucepan on the stovetop and turn the heat to medium. Toss in the parsley. Combine the flour and water in a large mixing bowl. Pour this mixture into the saucepan and stir to combine. This will thicken the gravy. Allow for a 5-minute simmering period once the sauce has thickened.

Perhaps you’d like to give ours a shot?