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One of my favorite comfort foods is an open-faced roast beef sandwich. This crowd-pleaser is made with just a few ingredients that provide layers of flavor and texture. I make the roast beef in a slow cooker for an easy, hands-off recipe with minimal prep. It comes out hot, juicy, and perfectly tender!
Open Faced Roast Beef Sandwich Recipe
Brace yourselves: I am about to blow your mind with this delicious open-faced roast beef sandwich recipe! Crusty bread is topped with creamy mashed potatoes, slow-cooked roast beef, and a sprinkling of cheese with a drizzle of au jus for the ultimate comfort food meal. I absolutely love the way the bread sops up the au jus!
Open Faced Roast Beef Sandwich Recipe
Equipment
- Crockpot
Ingredients
- 5 pounds beef roast such as chuck or rump
- 4 ounces au jus seasoning mix (2 packages), I usually use McCormick Au Jus Gravy, but any brand will work.
- 4 ounces dry Italian salad dressing mix (2 packages), I used Good Seasons, but again, any brand will work. In a pinch, Italian seasoning also works.
- 32 ounces low-sodium beef broth
- 4 cups mashed potatoes (click for recipe), or make mashed cauliflower as a low carb option.
- 8 slices bread thick and crusty, such as Texas Toast
- ½ cup freshly shredded gruyere cheese
Instructions
- Spray your crockpot with nonstick spray. Place the beef roast inside and sprinkle with the seasoning.5 pounds beef roast, 4 ounces au jus seasoning mix, 4 ounces dry Italian salad dressing mix
- Pour the beef broth over the roast.32 ounces low-sodium beef broth
- Cook on high for 6-8 hours or until tender.
- Once 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.4 cups mashed potatoes
- Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.8 slices bread
- 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.½ cup freshly shredded gruyere cheese
- Serve with a knife and fork. Enjoy!
Becky’s Tips
- Each pound of roast beef will make about 2 sandwiches.
- These sandwiches are also great with mustard cream sauce, or mayonnaise.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make an Open Face Roast Beef Sandwich Step by Step
Cook the beef: Spray your crockpot with nonstick spray. Place a 5-pound beef roast inside and sprinkle with 4 ounces each of au jus seasoning and 4 ounces of dry Italian salad dressing mix.
Add the beef broth: Pour 32 ounces of beef broth over the roast, and cook on high for 6-8 hours or until tender.
Strain the broth: Once cooked, strain the broth into a bowl and reserve.
Shred the beef: Shred or slice the beef into small bite-sized sections. Discard any fat and gristle.
Prepare the other items: Prepare 4 cups of mashed potatoes. Toast 8 slices of bread. For extra-thick slices, broil for 2-4 minutes until golden.
Assemble the sandwiches: 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.
Garnish and enjoy: Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with ½ cup of freshly shredded gruyere cheese. Serve with a knife and fork. Enjoy!
How to Store
I recommend storing the components of these open faced sandwiches separately, since they can become soggy if left fully assembled. Store the beef and potatoes in separate airtight containers for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the beef in the microwave and toasting the bread to serve.
Serving Suggestions
These hot roast beef sandwiches are a pretty hearty dish on their own. Piled high with mashed potatoes, slow cooked beef, cheese, and au jus sauce, you have a full meal here. But you could serve up extra mashed potatoes on the side, make some potato wedges, add some baked beans, or add spicy broccoli to get your veggies in. As a bonus, any leftovers can be used for beef au jus sandwiches!
Recipe specifies to cook on HIGH 6-8 hours. Is a LOW setting for a longer period of time (if so how long) not recommended & if so, is it because the meat will be too dry? I’m out of the house for 9 hours a day during the week so 6-8 hrs does not work since my crockpot does not have the delayed cooking option. Recipe still looks amazing & I definitely going to try.
Low for 9 hours should work!
Wow! I could almost read the recipe. I was hoping maybe you could cram some more crap on this page so that there were 0 pixels with the actual recipe. Absolute deumoster fire.
Hi! As you can see in the picture, there is a “jump to recipe” button that will take you directly to the recipe card! Hope that helps!
I tried to update my post because it was a really good recipe and I honestly don’t want to hurt your business with a bad review.
But man, the site is frustrating. I found that button and it took me to the attached view. There is roughly 15% of the screen available for reading.
Feel free to delete my original comment to up your rating.
We’re sorry for your frustration! The “jump to recipe” button does take you to a place just above the recipe card, so you do have to scroll just a little bit more to get there. Once at the recipe card, you can print or save it so that you have an ad-free version for next time!!
Click on the AA and it goes into reader mode for anything you are looking at on the ol interweb. Just an fyi so you don’t have to leave comment like this anymore 😉
You don’t have to be rude.
If I wanted to use an instapot instead of a slow cooker would it work as well?
We think so! We would probably do 1½-2 hours on the stew function.
Would you mind sharing your favorite brand names of Italian seasoning packets as well as you au jus packets? I’d love to try the exact ones you use if possible.
I use ones that I find at my local supermarket so the brand may not be where you are! All are great!
Looks amazing I can’t wait to try
Thanks Shirley!
I am making this right now! One question… shouldn’t the meat be fully covered with fluids? I’m using a serloin roast and its only about half submursed in the broth. Should I add water, if so how much? Thanks!
Hey Caitlin, yes you could either add more water or more broth so that its covered. Hope that helps! Thanks so much for stopping by!
I’m making this recipe right now. You mention a “box” of beef broth, but not a size. Is it one of the big boxes (32oz) or the smaller size like from Swansons?
Hey Jeanette,
I use the 32 oz. box of broth. Thank you for trying one of our recipes and please let us know if you have further questions. Susie (Becky’s mom).