Open Faced Pot Roast Sandwiches Crock Pot
Transform your dinner routine with these melt-in-your-mouth Open-Faced Pot Roast Sandwiches made effortlessly in a crock pot. Featuring tender, slow-cooked beef chuck roast enhanced by aromatic vegetables like carrots, celery, and onions, this recipe delivers exceptional depth of flavor with minimal effort. A savory blend of beef broth, Worcestershire sauce, and thyme creates a luscious gravy, thickened to perfection before serving. Piled high on buttery, golden slices of rustic bread, each sandwich is a hearty masterpiece that’s as satisfying as it is comforting. Ideal for family dinners or a cozy weekend meal, these open-faced sandwiches are the ultimate combination of rustic charm and rich, home-cooked goodness.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, sliced
- 3 medium Carrots, peeled and cut into chunks
- 2 stalks Celery stalks, chopped
- 3 cloves Garlic cloves, minced
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 8 slices Rustic bread, thickly sliced
- 2 tablespoons Butter (for toasting bread)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
In a large skillet over medium-high heat, heat the olive oil. Sear the roast for 2-3 minutes on each side until browned. This step locks in flavor.
Transfer the seared roast to the crock pot.
Add the sliced onions, carrots, and celery around the roast in the crock pot.
Sprinkle the minced garlic over the vegetables.
In a medium bowl, mix together the beef broth, Worcestershire sauce, and dried thyme. Pour this mixture over the roast and vegetables.
Cover the crock pot with a lid, set it to low heat, and cook for 8 hours, or until the meat is tender and falling apart.
About 20 minutes before serving, make a cornstarch slurry by whisking together the cornstarch and water in a small bowl. Add this slurry to the crock pot and stir gently to thicken the cooking liquid into a gravy. Let cook for an additional 20 minutes.
While the gravy thickens, toast the bread slices. Spread butter on one side of each slice and toast in a skillet over medium heat until golden brown, about 2 minutes per side.
Shred the cooked pot roast using two forks. Discard any large chunks of fat.
To assemble, place a slice of toasted bread on a plate, top with a generous portion of shredded pot roast, a spoonful of vegetables, and a drizzle of the thickened gravy.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
5753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.5 g | 438% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 11123 mg | 484% | |
| Total Carbohydrate | 380.7 g | 138% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 35.7 g | ||
| Protein | 304.0 g | 608% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 536 mg | 41% | |
| Iron | 56.0 mg | 311% | |
| Potassium | 5971 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
