Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe

If you love the cozy feeling of comfort food mixed with a touch of elegance, then you’re in for a real treat with this Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe. It’s a hearty, soul-satisfying dish that brings tender, slow-cooked beef together with creamy mashed potatoes and nutty, melted Gruyere on top of thick, toasted bread. Each bite is a perfect harmony of flavors and textures that feels like a warm hug on a plate. Whether you’re serving family or impressing friends, this sandwich has a wonderful way of turning a simple meal into a memorable experience.

Ingredients You’ll Need

Gathering the right ingredients for this Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe is actually pretty straightforward. Each component plays a crucial role in building layers of flavor and texture—from the tender beef to the creamy potatoes to the rich cheese that finishes it all off.

• Beef roast (5 pounds): Choose a chuck or rump roast for tender, flavorful meat that shreds beautifully after slow cooking.
• Au jus seasoning mix (4 ounces): Adds that classic savory depth to the broth and beef; McCormick Au Jus Gravy is a reliable choice, but any brand works well.
• Dry Italian salad dressing mix (4 ounces): Brings a subtle herbaceous note that complements the beef perfectly.
• Low-sodium beef broth (32 ounces): Provides the cooking liquid that keeps the beef moist and is later used for drizzling the sandwich.
• Mashed potatoes (4 cups): Creamy and smooth, they create a luscious bed on the bread that balances the meat’s richness.
• Thick crusty bread (8 slices): Thick Texas Toast or any crusty bread works well to hold all the toppings without getting soggy.
• Freshly shredded Gruyere cheese (½ cup): Adds a cheesy, slightly nutty finish that melts beautifully over the hot beef and potatoes.

How to Make Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe

Step 1: Prep the Slow Cooker

Start by giving your crockpot a quick spray with nonstick cooking spray—this keeps clean-up easy and prevents sticking. Nestle the beef roast inside and sprinkle it thoroughly with both the au jus seasoning and the dry Italian salad dressing mix. This seasoning combo infuses the meat with bold, savory flavors as it cooks.

Step 2: Add the Broth

Pour the low-sodium beef broth over the seasoned roast. This helps keep the meat juicy during the long cooking process and will transform into the delicious au jus you’ll drizzle over your sandwich later.

Step 3: Slow Cook the Beef

Set your cooker to high and let it work its magic for 6 to 8 hours. The long, slow cooking breaks down the connective tissue, making the roast so tender you can shred it effortlessly. This is where patience truly pays off!

Step 4: Reserve the Au Jus

Once the beef is perfectly cooked, carefully strain the broth from the crockpot into a bowl. This savory liquid is essential for dousing the beef and amplifying the sandwich’s flavor.

Step 5: Shred the Beef

Using forks or your hands once it’s cool enough, shred the beef into small, bite-sized pieces. Take a little time here to discard any excess fat or gristle, so every mouthful is pure, tender goodness.

Step 6: Prepare the Mashed Potatoes

Make or reheat your favorite mashed potatoes until smooth and creamy. These provide a rich, velvety layer that makes this sandwich feel indulgent and satisfying.

Step 7: Toast the Bread

Toast your bread slices until they’re golden and crispy on the edges—broiling for 2 to 4 minutes works wonders to add extra crunch. This step ensures the bread will hold up under the moist toppings without getting soggy.

Step 8: Assemble the Sandwich

Lay the toasted bread on your plate, spread a generous helping of mashed potatoes on top, then pile on the shredded beef. Drizzle a few spoonfuls of the reserved au jus over the meat to keep it juicy and flavorful, then sprinkle the shredded Gruyere cheese on top to melt into a luscious, cheesy blanket.

Step 9: Serve and Enjoy!

This sandwich is best eaten with a knife and fork—allowing you to savor every comforting bite without any mess. Get ready for a delicious experience that combines all your favorite comfort food feelings in one dish!

How to Serve Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe

Garnishes

Consider topping your sandwich with a few fresh herbs like chopped parsley or chives for a pop of color and a fresh, bright hint that cuts through the richness beautifully. A sprinkle of cracked black pepper or a dash of smoked paprika can also add an exciting twist.

Side Dishes

While this open-faced roast beef sandwich is a hearty meal on its own, some roasted vegetables or a crisp green salad offer a nice contrast in texture and freshness. Pickles or a sharp coleslaw are also traditional partners that add a tangy bite and balance the richness perfectly.

Creative Ways to Present

For a fun twist, assemble individual mini portions on thick baguette slices and broil them briefly to melt the cheese—perfect for entertaining guests as finger food. Alternatively, try layering the beef and potatoes in a shallow dish, topping with Gruyere, and baking until bubbly for a casserole-style take on this beloved Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe.

Make Ahead and Storage

Storing Leftovers

Store any leftover shredded beef, mashed potatoes, and au jus separately in airtight containers in the refrigerator. This keeps each component fresh and allows you to reassemble the sandwich later for a meal that tastes just as great as freshly made.

Freezing

You can freeze the cooked beef and au jus for up to three months. Pack them tightly in freezer-safe bags or containers. Mashed potatoes usually freeze well too if wrapped tightly with minimal air exposure. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the beef and au jus in a saucepan or microwave with a splash of broth to keep it moist. Warm the mashed potatoes separately and toast the bread fresh or under the broiler to regain crispness before assembling the sandwich again.

FAQs

Can I use a different type of cheese instead of Gruyere?

Absolutely! While Gruyere melts nicely and adds a distinct nutty flavor, Swiss or mozzarella can be delicious substitutes if you prefer a milder or creamier cheese topping.

Is it necessary to cook the beef for 6-8 hours?

Slow cooking for that long ensures the beef becomes tender enough to shred easily and develops deep flavors. You can cook it a bit shorter, but the texture might not be as silky and tender.

Can I prepare any part of this recipe in advance?

Definitely! The beef can be slow-cooked a day ahead and refrigerated. Reheat gently, assemble, and serve when ready. Mashed potatoes also keep well overnight.

What kind of bread works best for this sandwich?

Thick, crusty bread like Texas Toast, sourdough, or French baguette slices hold up nicely to the moist toppings and make every bite satisfyingly hearty.

How can I make this sandwich gluten-free?

Simply swap the bread for a gluten-free variety that’s sturdy enough to hold the toppings. Just be mindful to check any seasoning mixes for hidden gluten ingredients.

Final Thoughts

I hope you feel inspired to try this Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyere Recipe soon! It’s one of those dishes that brings comfort, flavor, and a touch of elegance to your table without fuss. Perfect for cozy dinners or special family gatherings, this recipe will quickly become a favorite to share again and again.

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