When I visit home, 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. The roast beef is made in a slow cooker for an easy hands-off recipe with minimal prep. It comes out hot, juicy, and perfectly tender!
- Why We Love This Open Faced Roast Beef Sandwich Recipe
- Variations on Open Faced Roast Beef Sandwiches
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Beef Sandwiches to Try
- Open Faced Roast Beef Sandwich Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make an Open Faced Roast Beef Sandwich Step By Step
Why We Love This Open Faced Roast Beef Sandwich Recipe
Brace yourself: 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 cooker roast beef, and a sprinkling of cheese and au jus.
Variations on Open Faced Roast Beef Sandwiches
These roast beef sandwiches are so tasty as is, but you can change up the flavor by using a different spice mix in place of the Italian dressing mix. Ranch seasoning or herbs de Provence are both great choices. And for a slightly healthier swap, try using mashed cauliflower instead of potatoes.
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How to Store and Reheat
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. Reheat in the microwave and toast the bread to serve.
How to Freeze
You can freeze the meat and potatoes for this recipe for up to 3 months. Simply place them in separate airtight containers or Ziplock bags. Let thaw overnight in the refrigerator before reheating and assembling.
These hot roast beef sandwiches are a pretty hearty dish on their own. Piled up 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 some spicy broccoli to get your veggies in. As an added bonus, any leftovers can be used for beef au jus sandwiches!
I recommend using chuck or rump roast for this recipe. Since you’re slow cooking the beef, you want a fairly tough cut that will soften without falling apart. After a few hours in the crock pot, it will be perfectly tender.
I love gruyere for these sandwiches! It tastes amazing melted over the beef and slathered with au jus. But you could also use Swiss cheese or any cheese you really love.
Each pound of roast beef will make about 2 sandwiches.
These open faced sandwiches are mouth-wateringly delicious when served hot, but they taste great cold too. Especially if you’re eating leftovers for lunch the next day!
More Beef Sandwiches to Try
- Slow Cooker Italian Beef Sandwiches
- Reuben Sandwiches
- Meatball Subs
- Maid Rite Sandwiches
- Philly Cheesesteaks
- Crockpot French Dip Sandwiches
How to Make an Open Faced 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 dry Italian salad dressing mix. Pour 32 ounces of beef broth over the roast, and cook on high for 6-8 hours or until tender.
Shred the Beef: 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.
Assemble the Sandwiches: Prepare 4 cups of mashed potatoes. Toast 8 slices of 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 ½ cup of freshly shredded gruyere cheese. Serve with a knife and fork. Enjoy!