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Hot Roast Beef Sandwiches with Gravy is good old-fashioned comfort food! Serve it with mashed potatoes and your favorite veggie for a comforting meal any night of the week.
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Hot Roast Beef Sandwich
I am so excited to reshare this recipe with y’all! It’s been on the blog for years, but it has needed new pictures … and now the post has nice pretty pics! 😍
When I think of comfort food, you can bet that this dish will pop into my head as one of my favorites! It was always so delightful to see this on our dinner plate growing up.
One of the things I love about this recipe is how easy it is to make. You’ll only need a handful of ingredients. Plus, you can also make this recipe with turkey, chicken, or pork!
We always enjoy this with mashed potatoes and some veggie … and gravy – homemade gravy … lots of it! Homemade gravy really is the best! Don’t be intimidated by making your own! It’s really pretty easy.
I hope your family enjoys this as much as mine!
Hot Roast Beef Sandwich recipe
- chuck roast
- garlic powder
- Salt and pepper
- beef broth
- cornstarch
- cold water
- bread slices
How to make Hot Roast Beef Sandwich with Gravy
Time needed: 8 hours and 30 minutes
How to make Hot Roast Beef Sandwich with Gravy
- Cook and shred the roast.
Place roast in a crockpot. Sprinkle roast with garlic powder, salt, and pepper. Pour the beef broth around the roast. Cover and cook on low 6-8 hours or until beef easily shreds with a fork. Remove roast from the crockpot and shred beef.
- Prepare the gravy.
In a medium pan, add 2 cups of broth from the crockpot into the pan. Cook over medium-high heat until hot. Stir cornstarch and water together in a small bowl or cup. Add to pan. Lower heat to medium and constantly stir with a wire whisk. Bring to a boil and boil for 1-2 minutes or until the gravy thickens. Season with additional salt and pepper if desired.
- Assemble the sandwich.
Place a bread slice on a plate. Top with shredded beef. Place another bread slice on top. Cut sandwich in half, corner to corner, forming two triangles. Pour hot gravy over the top.
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Recipes Notes
- If you prefer flour-based gravy, be sure to check out my post on how to make the perfect gravy. It’s just as easy!
- Try this recipe with turkey, chicken, or a pork roast! Follow the same recipe, using chicken broth in place of beef broth.
- Prefer an open-face sandwich? You can do that, too! Skip the second piece of bread on top.
- Love gravy? You can easily double the recipe for the gravy.
Hot Roast Beef Sandwich: FAQs
Mashed potatoes are a must, in my opinion. And, just about any vegetable, you can imagine. We typically have green beans, peas, lima beans, corn, mixed veggies, or carrots with this dish. Coleslaw or a fresh salad is always a great option for almost any meal, too.
I prefer chuck roast. You can also use a rump roast.
It’s important to cook the meat low and slow for several hours. Beef is mostly muscle tissue. Suppose you cook it fast; the meat contracts and squeezes out some of the moisture. On the other hand, if you cook it real slow, the meat’s fats can dissolve/melt, and it actually adds to the mouthfeel.
If your beef is not fall-apart tender, pop the lid back on and cook it a little bit longer.
How did you like this recipe
I’d love to hear your thoughts! Everyone loves comfort food recipes, and this one is not only easy, but it is also a family favorite! I would love to know about your experiences with the recipe. Please leave me a comment, or ask a question if you have one!
Other recipes you may enjoy
Hot Roast Beef Sandwiches with Gravy
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Equipment
Ingredients
- 2 – 3 pounds chuck roast
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 can beef broth, 14.5 oz.
- 2 tablespoons cornstarch
- ¼ cup cold water
- Additional salt and pepper, if desired
- Bread slices
Instructions
- Place roast in a crockpot. Sprinkle roast with garlic powder, salt, and pepper. Pour the beef broth around the roast. Cover and cook on low 6-8 hours or until beef easily shreds with a fork. Remove roast from the crockpot and shred beef.
- In a medium pan, add 2 cups of the broth from the crockpot into the pan. Cook over medium-high heat until hot. Stir cornstarch and water together in a small bowl or cup. Add to pan. Lower heat to medium and stir constantly with a wire whisk. Bring to a boil and boil for 1-2 minutes or until the gravy thickens. Season with additional salt and pepper if desired.
- Place a bread slice on a plate. Top with shredded beef. Place another bread slice on top. Cut sandwich in half, corner to corner, forming two triangles. Pour hot gravy over the top.
Notes
- If you prefer flour-based gravy, be sure to check out my post on how to make the perfect gravy. It’s just as easy!
- Try this recipe with turkey, chicken, or a pork roast! Follow the same recipe, using chicken broth in place of beef broth.
- Prefer an open-face sandwich? You can do that, too! Skip the second piece of bread on top.
- Love gravy? You can easily double the recipe for the gravy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on August 30, 2012. Updated on February 20, 2021.
I made a double batch yesterday. Delicious! I froze the leftovers into single meal servings so we can have it as a weeknight treat over the last few cold weeks of winter.
FABULOUS.
This look.so.delicious and I cant wait to make this tonight for dinner. Im.curious what type of bread do you use for these sandwiches so that it holds up to the gravy and isn’t soggy right away?
I typically use whatever bread we have on hand – usually potato bread or sourdough. Growing up, we always had this with just regular white sandwich bread. You can use any kind of bread you like or whatever you have on hand.
What kind of bread would you recommend?
Any kind of bread you like, we’ve used cheap white bread as well as potato bread, sourdough, and wheat.
Thank you so much! I ran over to the store and got the ingredients and will be making this tomorrow. Thanks for the recipe!
I’ve made this for years….the photo isn’t what I ever made.. Bread on the bottom, little gravy, meat, more gravy. “ open face sandwich “ with mashed potatoes and side veggies. Worked in restaurants over 40 years. I personally think this is the best way to serve this classic dish.
Had forgotten about this. Just made a post roast so I’ll be making this for certain. Gravy is a beverage at our house lol
I made an open-faced sandwich with the leftovers and served with mashed potatoes and corn. Such yummy comfort food. Thanks for sharing.
This is my bf favorite meal. Usually have to go out to get it because I never tried to make it. This was a definite hit. Thank you so much for such an easy, tasty meal.
Well I always google this recipie to see who does what, this is as simple as it gets and so tasty, bottom round roast also works, top round, even eye of round. can't over cook int he crock pot, I use a large broth from Aldi's so their is lots of gravy, I mean a lot of gravy, mashed potatoes and bread for the sandwich, with gravy in layers. Any veggie goes with this, you can also add a little Maggi to darken the color and enrich the flavor. I had to do this today and got a nice bottom round roast from Aldis , perfect for the crock pot, a little over three pounds, been cooking for around 4 hrs on high, rotaiting the roast in the crock pot, and of course snitching a test piece each time, OH, Yes, yummie for my tummie. Packer time tonight at 6:30 , giants. Go Pack Go.
Congratulations! Your excellent recipe is being featured on this week's Southern Sundays.!!!