Description
This Hot Roast Beef Sandwich recipe features tender, slow-cooked bottom round beef roast smothered in rich brown gravy, served on warm white or sourdough bread alongside creamy mashed potatoes. It’s a comforting and hearty meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Beef and Seasoning
- 3–4 lb bottom round beef roast (chuck roast can be used as an alternative)
- Salt, to taste
- Black pepper, to taste
- Onion powder, to taste
Gravy
- 1.74 oz brown gravy mix packets (two 0.87 oz packets)
- 1 ½ cups water
Serving
- White or sourdough bread, for serving
- Mashed potatoes, for serving
Instructions
- Prepare the roast: Place the beef roast into a 4-quart or larger slow cooker to ensure it cooks evenly and has enough space in the cooker.
- Season the beef: Lightly sprinkle salt, black pepper, and onion powder over the entire surface of the roast to enhance its flavor.
- Make the gravy: In a small bowl, whisk together both brown gravy mix packets and 1 ½ cups water until smooth. Pour this mixture evenly over the seasoned beef in the slow cooker.
- Cook the roast: Cover the slow cooker and cook on LOW heat for 8-10 hours. This slow cooking method ensures the beef becomes tender and flavorful.
- Shred the meat: Once cooked, carefully remove the roast from the slow cooker and place it onto a plate. Shred the meat using two forks, discarding any visible fat. Cover shredded beef with foil to keep warm.
- De-grease the gravy: Remove excess grease from the gravy in the slow cooker either by ladling it off with a spoon or using a paper towel to absorb the grease while leaving the flavorful gravy behind.
- Assemble the sandwiches: Place a generous amount of shredded beef on slices of white or sourdough bread and ladle warm gravy over the meat. Serve with a side of creamy mashed potatoes.
- Enjoy your meal: Serve the hot roast beef sandwiches immediately while warm and savor the hearty combination of tender beef and rich gravy.
Notes
- Bottom round roast is lean and works well, but chuck roast provides more marbling and flavor if preferred.
- If you prefer thicker gravy, mix in a little cornstarch slurry after cooking and heat until thickened.
- Use fresh bread for sandwiches or lightly toast it for added texture.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for longer storage.
- To reduce sodium, use low-sodium gravy mix or make gravy from scratch.
- For a spicier twist, add a pinch of cayenne pepper to the seasoning.
- Prep Time: 15 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich with gravy and mashed potatoes
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
Keywords: roast beef sandwiches, slow cooker roast beef, beef sandwich, brown gravy roast, comfort food, slow cooked beef
