Table of Contents

Open-Faced Pot Roast Sandwiches: A Crock-Pot Classic

The aroma of slow-cooked pot roast always brings me back to Sunday dinners at my grandmother’s house. The savory scent would fill the entire house, promising comfort and warmth. While her version took hours on the stovetop, this crock-pot adaptation captures that same hearty flavor with a fraction of the effort. The tender, shredded beef, simmered in a rich gravy and served atop crisp garlic toast, is an irresistible combination. This dish transforms simple ingredients into a satisfying and memorable meal.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 4-6 hours
Total Time: 4 hours 15 minutes – 6 hours 15 minutes
Servings: 6
Yield: 6 sandwiches
Dietary Type: Varies depending on bread choice

Ingredients

3 lbs beef roast
3 cups water
1 (4 ounce) package onion soup mix (I use Lipton brand)
½ teaspoon celery salt
6 slices garlic toast (I use the frozen garlic Texas toast)
4 tablespoons butter
2 tablespoons flour
¼ teaspoon black pepper
Salt (to taste)

Equipment Needed

Crock-Pot
Baking Sheet
Saute Pan
Whisk

Instructions

Begin by placing the beef roast, water, onion soup mix, and celery salt into your crock-pot.
Cook on low for 4-6 hours. The roast should be very tender and easily shreddable when done. The cooking time may vary slightly depending on your crock-pot.
Once the roast is cooked through, carefully remove it from the crock-pot and place it on a platter. Cover it with foil to keep it warm and set it aside.
Preheat your oven and bake the garlic toast on a baking sheet according to the package instructions. Keep a close eye on it to prevent burning.
While the garlic toast is baking, prepare the gravy. In a saute pan, melt the butter over medium heat.
Once the butter is melted, add the flour and whisk continuously to combine. This creates a roux, which will thicken the gravy. Ensure you break up any lumps of flour.
Slowly pour the beef broth from your crock-pot into the saute pan, whisking constantly to prevent lumps from forming. This is a crucial step for a smooth gravy.
Cook the gravy over medium heat, whisking occasionally to prevent it from sticking to the bottom of the pan.
While the gravy is cooking, begin shredding the beef into approximately 2-inch chunks. This size allows for easy handling and a good bite in the sandwich.
Once the gravy has reduced by about half, add the shredded beef chunks to the pan.
Carefully stir to combine the beef with the gravy, ensuring that all the meat is coated.
By now, the garlic toast should be done. Remove it from the oven and set it aside.
Allow the gravy and beef to return to a simmer. This will meld the flavors together and further thicken the gravy.
To assemble the sandwiches, place a slice of garlic toast on each serving plate.
Top each slice of garlic toast with approximately 3 tablespoons of the beef and gravy mixture.
Serve immediately and enjoy!

Note: I often serve these sandwiches with mashed potatoes and a vegetable medley for a complete and hearty meal, but they are equally delicious served as a standalone sandwich. Another delightful addition is sautéed onions, incorporated into the gravy while it reduces, which adds a touch of sweetness and depth of flavor. Feel free to experiment with different toppings and sides to create your perfect open-faced pot roast sandwich experience.

Expert Tips & Tricks

For a richer gravy, consider adding a tablespoon of tomato paste to the roux before adding the beef broth.
If your gravy is too thin, mix a tablespoon of cornstarch with two tablespoons of cold water and whisk it into the simmering gravy.
To enhance the flavor of the roast, sear it in a hot skillet before placing it in the crock-pot. This will create a beautiful crust and add depth of flavor.
If you don’t have garlic toast, you can use regular toast and spread it with garlic butter before broiling it in the oven.
Deglaze the pan after searing the roast with a splash of red wine for an even deeper flavor. Add the wine to the crock pot during the cooking process.

Serving & Storage Suggestions

Serve these open-faced pot roast sandwiches hot, immediately after assembling. Garnish with fresh parsley or a sprinkle of black pepper for added visual appeal.

Leftover pot roast and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in an airtight container for up to 2-3 months.

To reheat, gently warm the pot roast and gravy in a saucepan over low heat or in the microwave. Reheat the garlic toast separately in the oven or toaster oven to maintain its crispness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	713.6 kcal	N/A
Calories from Fat	477 g	67%
Total Fat	53.1 g	81%
Saturated Fat	22.9 g	114%
Cholesterol	177.8 mg	59%
Sodium	1720.5 mg	71%
Total Carbohydrate	13.5 g	4%
Dietary Fiber	1.4 g	5%
Sugars	3.8 g	15%
Protein	43.5 g	86%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free option, use gluten-free garlic toast and ensure your onion soup mix is gluten-free as well. Consider using tamari instead of soy sauce if your soup mix contains soy.
To add a spicy kick, incorporate a pinch of red pepper flakes into the gravy or add a dash of your favorite hot sauce.
For a vegetarian version, substitute the beef roast with a hearty mushroom stew made with portobello mushrooms and vegetable broth.
Consider adding other vegetables to the crock-pot during cooking, such as carrots, potatoes, or celery, for a more complete meal.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef for this recipe?
A: Yes, you can use chuck roast, brisket, or even a round roast. The cooking time may need to be adjusted depending on the cut of beef.

Q: Can I make this recipe in an Instant Pot?
A: Absolutely! Sear the roast first, then add the other ingredients and cook on high pressure for about 60-75 minutes, followed by a natural pressure release.

Q: Can I add vegetables to the crock-pot while the roast is cooking?
A: Yes, adding carrots, potatoes, and celery during the last 2-3 hours of cooking will result in tender, flavorful vegetables.

Q: How do I prevent the gravy from being too salty?
A: Use low-sodium onion soup mix and taste the gravy before adding any additional salt. You can also add a small amount of sugar or lemon juice to balance the flavors.

Q: What can I serve with these sandwiches?
A: Mashed potatoes, green beans, corn on the cob, and a side salad are all excellent choices. A creamy coleslaw also provides a nice contrast to the rich flavors of the pot roast.

Final Thoughts

This open-faced pot roast sandwich recipe is a comforting and satisfying meal that’s perfect for any occasion. The ease of using a crock-pot makes it a weeknight winner, while the rich, savory flavors elevate it to a weekend favorite. I encourage you to try this recipe and customize it to your liking. Experiment with different toppings, sides, and variations to create your own signature version. Don’t forget to share your feedback and photos – I’d love to see your culinary creations! Bon appétit!

Open Faced Pot Roast Sandwiches ( Crock Pot ) Recipe