Crock Pot Open Faced Roast Beef Sandwiches Recipes

OPEN-FACED ROAST BEEF SANDWICHES

Steps:

• Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.
• Pour Beef Broth over the roast.
• Cook on high for 6-8 hours or until tender.
• When cooked, strain the broth into a bowl and reserve.
• Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
• Prepare the mashed potatoes. (See Note 1.)
• Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.
• Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.
• Serve with a knife and fork. Enjoy!

CROCK-POT BEEF SANDWICHES RECIPE

Steps:

• Add the chuck roast to a 5 quart or larger slow cooker.
• In a bowl, mix the remaining ingredients except the sandwich buns.
• Pour the sauce over the roast.
• Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours.
• Once the roast is cooked, shred with two forks.
• Serve on buns or rolls and enjoy!

CROCK-POT OPEN-FACED ROAST BEEF SANDWICHES

Steps:

• Preheat Crock Pot to LOW. Heat a large skillet on high heat. Coat both sides of roast with vegetable oil. Sprinkle with salt and pepper. Brown in skillet, on both sides. Place in Crock Pot. In a small bowl combine water, both seasoning packets and onions. Pour over meat. Cook on LOW for 5 hours. Remove meat and shred. Remove about ¾ c. liquid to a small bowl. Whisk together cornstarch and liquid until it forms a smooth slurry. Pour back into Crock Pot and add shredded meat back. Cook on HIGH for 1 hour until thickened. Reduce to warm until ready to serve. When ready, spread butter on both sides of bread and toast in a skillet until golden brown. Spoon meat with gravy over bread. Garnish with parsley.

THE BEST ROAST BEEF FOR SANDWICHES

Steps:

• In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
• When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
• Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
• Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
• Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.

HOT OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• Microwave the potatoes on high until soft, about 20 minutes. Using a fork, mash the potatoes in a bowl with 2 tablespoons butter. Add the milk and mash; season with salt and pepper. Preheat the broiler.
• Meanwhile, melt the remaining 2 tablespoons butter in a skillet over high heat. Add the onion and cook until soft, about 4 minutes. Stir in the flour and cook until slightly brown. Gradually whisk in the chicken broth until smooth. Whisk in the Worcestershire sauce and simmer until thick, about 3 minutes.
• Toast the bread under the broiler, about 1 minute. Spread the mustard and horseradish on toasts; place each on a plate. Pour some gravy over the toast; top with the roast beef, more gravy, watercress and parsley. Season with salt and pepper. Serve the sandwiches with the potatoes.

OPEN FACED POT ROAST SANDWICHES ( CROCK POT )

Steps:

• Place the roast, water, onion soup mix, and celery salt in a crock pot and cook on low for 4-6 hours.
• Once the roast is done, place it on a platter, cover it and set aside.
• Place the garlic bread of your choice and bake on a baking sheet as instructed on the package.
• In a saute pan melt the butter on medium heat. Once the butter is melted add the flour and whisk to combine making sure to break up any lumps. Once the flour is completly incorporated into the butter pour the beef broth from your crock pot into the saute pan making sure to whisk it as you add the broth so that there are no lumps in the gravy. Cook the gravy on medium heat whisking it occasionaly to keep it from sticking at the bottom of the pan.
• While the gravy is cooking, start shredding your beef in about 2 inch chunks. Once the gravy has reduced by half add the chunks of beef in with the gravy and carefully stir to combine.
• The garlic toast should now be done, pull it out of the oven and set aside.
• Once the gravy and beef have come back to a simmer, place a slice of garlic toast on each serving plate and top them with about 3 tbsp of the beef and gravy and serve.
• Note: I serve these sandwiches with mashed potatoes and a vegetable medley but they are perfect served as just a sandwich. I have also added sauteed onions to the gravy while it reduces which also is wonderful.

CROCK POT (SLOW COOKER) FRENCH DIP ROAST BEEF SANDWICHES

Steps:

• Place roast in 4.5 - 6 quart slow cooker.
• Sprinkle with onion soup mix and then pour onion soup and beer over it.
• Drop bouillon cubes in different spots into the liquid and sprinkle pepper and salt to taste over all.
• Cook on high for 4-5 hours. (I guess you could also cook on low for 8 hours or so, but I haven't tried it!).
• Remove meat and slice or shred; return to slow cooker and cover.
• Turn to low and let meat soak up the juices until ready to serve.
• Our favorite way to serve: open rolls and place a slice of provolone on one side of each; place under broiler until cheese is almost melted. Spoon beef on top with slotted spoon and serve sandwich with a side cup of au jus.