My Grilled Pot Roast Sandwich Recipes

CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.

POT ROAST SANDWICHES

Steps:

• Preheat the oven to 325 degrees F.
• Season the meat well with salt and pepper and dust with the flour, shaking off any excess. Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat. Add the meat, and brown on all sides, about 10 minutes. Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon. You are looking to caramelize the outside and soften them up a bit, about 5 minutes. If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon.
• Add the carrots, celery and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper. Cook for a minute or two, just to combine everything. Cover the pot and throw it in the oven.
• Cook for 20 minutes. Lower the heat to 250 degrees F and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender.
• Remove the meat and set it aside. Strain the sauce through a large wire mesh strainer or colander, discarding the solids. Return the sauce to the pot over medium-high heat. Cook until the sauce reduces to 2 cups, about 25 minutes. Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste.
• Shred the roast using 2 forks and return it to the sauce, tossing to coat. Slice the focaccia in half horizontally to make a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top. Skewer with toothpicks and then cut into pieces.
• Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
• Press out as much liquid as possible from the vegetables.
• Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

MY FAVORITE POT ROAST

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat. Cook beef in Dutch oven until browned on all sides, 2 to 3 minutes per side.
• Mix brown sugar, salt, mustard, and black pepper together in a small bowl; sprinkle evenly over the roast. Arrange potatoes, carrots, and onion in the Dutch oven around the roast. Pour vinegar and water over the vegetables.
• Place a cover on the Dutch oven and put in preheated oven. Cook until the roast is hot in the center, and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

SLOW-COOKER POT ROAST SANDWICHES

Steps:

• Mix dressing, water and soup mix in saucepan; bring to boil. Pour dressing mixture over roast in slow cooker; cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove meat from slow cooker; shred with fork. Return to slow cooker. Add barbecue sauce; stir to evenly coat meat with sauce.
• Fill rolls with meat mixture and lettuce.

POT ROAST SANDWICH

Steps:

• For the pot-roast sandwich:
• Preheat oven to 350 degrees F.
• On a cutting board, cut the flat bottom round into 3-inch pieces. Season cut meat on both sides with kosher salt and black pepper. Add the meat to a lightly oiled griddle and brown well on both sides. Transfer the browned meat in a deep roasting pan. Add the chopped carrots, celery and onions around meat along with the bay leaves and fresh thyme. Pour in the water, cover with foil, and put into the oven for 3 hours. Remove the roasting pan from the oven and discard the foil. Remove the meat to a clean sheet pan and allow to cool slightly. Strain the liquid into a clean container and store in the refrigerator for future use. When the pot roast is cool enough to handle use clean latex gloves to shred the pot roast. Put the shredded meat into portion-size bags each weighing 5 ounces.
• Plating the pot roast sandwich: Heat the pot roast liquid in a small pot over low heat.
• For each serving:
• Split and butter an old fashioned bun and warm it on the griddle for about 1 minute. On an oval platter put 3 ounces of coleslaw at the 3:00 position with a pickle slice. Now put the lightly browned old fashioned bun at the 12:00 and 6:00 position. Place 3 ounces of French fries into the deep-fat fryer and cook until they are a light brown. Remove the French fries from fryer to paper towels to drain, and then season with the depot spice. Put the seasoned French fries at the 9:00 position. Dip the portion of pot roast into the hot liquid and put on the bottom of the bun, using a slotted spoon. Ladle 3 ounces of brown gravy over the pot roast and French fries. Top with 1-ounce of fried onions, and then lean the top of the bun against it. Serve at once.

SHREDDED POT ROAST SANDWICHES

Steps:

• Place roast in crock pot.
• Sprinkle beefy onion soup mix over roast.
• Mix 39 oz water and mushroom soup.
• Pour over roast.
• Turn crock pot on low setting for 8-10 hours.
• Right before meal time, take roast out of crock.
• Whisk together cornstarch and 1 C water.
• Pour into broth in crock.
• Stir well.
• Shred roast with two forks and return to crock pot.
• Serve over bread.

POT ROAST DIPS

Steps:

• Stir together water, onion soup mix, and au jus mix in a slow cooker. Add beef, cover, and cook on High for 5 hours, or until tender. When the beef is tender, shred the meat with two forks, and continue cooking on Low 1 to 2 hours.
• To serve, open the hoagie buns, and spoon meat mixture into the center. Sprinkle with mozzarella cheese and serve.

GRILLED ROAST BEEF SANDWICHES

Steps:

• In a large skillet, cook the onion, green pepper, mushrooms, and garlic in hot oil, until tender; stir frequently; sprinkle with salt and pepper to taste.
• On four slices of bread, place two slices cheese, two slices of beef, and one-fourth of vegetable mixture on each bread slice.
• Top with remaining cheese and bread slices.
• Spread butter on the outsides of the bread slices.
• Sprinkle lightly with garlic salt.
• On a hot griddle or in a hot skillet, grill sandwiches for 3-4 minutes on each side or until golden brown.
• Serve hot.