Open-Faced Roast Beef Sandwiches

Course: Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours 30 minutes

Servings:

Calories: 591kcal

Author: Becky Hardin - The Cookie Rookie

Open-Faced Roast Beef Sandwiches are real crowd pleasers, made with just a few ingredients that provide layers of flavor and texture. The beef is cooked in a slow cooker for an easy hands-off recipe with minimal prep.

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Ingredients

5 lbs. beef roast such as chuck, or rump
2 packages au jus seasoning mix 2 ounces each
2 packages dry Italian salad dressing mix 2 ounces each
32 ounces beef broth homemade or packaged
4-6 slices bread thick and crusty, such as Texas Toast
mashed potatoes (See Note 1)
1/2 cup gruyere cheese shredded

Instructions

Spray slow cooker with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.
Pour Beef Broth over the roast.
Cook on high for 6-8 hours or until tender.
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.
Prepare the mashed potatoes. (See Note 1.)
Toast the 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 gruyere cheese.
Serve with a knife and fork. Enjoy!

Notes

Use my recipe for make-ahead mashed potatoes, cook up your own, or buy prepared mashed potatoes at the store.
Be sure to spray the slow cooker with nonstick spray before adding the other ingredients.
The beef is the star of the show, so use the best quality you can. You won't regret it!
Don't assemble the sandwiches until right before serving--the juices will make the toast soggy.

Nutrition