POT ROAST SANDWICH
Provided by Food Network
Categories main-dish
Time 3h20m
Yield 20 (5-ounce) portions
Number Of Ingredients 18
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
I always loved hot sandwiches as a kid. My family is not too crazy about 'mushy meat', but this has a flavor that even they love. I like to use home made white bread to turn this into open faced sandwiches. Add mashed potatoes and you have a complete comfort meal for a cold day. Leftovers get turned into a quick and easy potpie the next day. This also freezes very well! Considering the ingredients, I am sure I got the recipe idea from a soup can once upon a time. It has been so long I honestly cannot remember, though.
Provided by PetesNina
Categories Lunch/Snacks
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 404.4, Fat 28, SaturatedFat 10.3, Cholesterol 78.6, Sodium 1239, Carbohydrate 14.2, Fiber 0.5, Sugar 2.8, Protein 22.9
POT ROAST DIPS
My family loves these stuffed sandwiches. Easy for entertaining makes enough for a crowd.
Provided by Stephanie Muro
Categories Main Dish Recipes Sandwich Recipes Beef
Time 8h15m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 558.8 calories, Carbohydrate 71.1 g, Cholesterol 46.4 mg, Fat 18.2 g, Fiber 3.8 g, Protein 25 g, SaturatedFat 6.8 g, Sodium 1341.9 mg, Sugar 5.2 g
EASY SLOW COOKER ROAST BEEF SANDWICHES
I got this recipe from a co-worker who made it for a luncheon we were having at work one day. The meat comes out very moist and very flavorful.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 7h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Place roast in crockpot.
- In bowl, mix together the sauces and the soup mix.
- Pour sauce mixture over roast.
- Add enough water to crockpot so that it reaches about three-fourths of the way up to the roast.
- Cook on low 7-8 hours. Shred beef and serve on sandwich buns.
Nutrition Facts : Calories 221.6, Fat 6.2, SaturatedFat 2.5, Cholesterol 99.8, Sodium 1767.5, Carbohydrate 6.5, Fiber 0.3, Sugar 2.8, Protein 35.3
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