Description
This hearty Open Faced Roast Beef Sandwich recipe features tender, slow-cooked beef roast served on toasted thick bread with creamy mashed potatoes, melted gruyere cheese, and a savory au jus drizzle. Perfect for a comforting meal that brings together rich flavors and satisfying textures.
Ingredients
Scale
Beef and Seasoning
- 5 pounds beef roast (such as chuck or rump)
- 4 ounces au jus seasoning mix (2 packages, e.g., McCormick Au Jus Gravy)
- 4 ounces dry Italian salad dressing mix
Broth and Toppings
- 32 ounces low-sodium beef broth
- 4 cups mashed potatoes
- 8 slices bread (thick and crusty, such as Texas Toast)
- ½ cup freshly shredded gruyere cheese
Instructions
- Prepare the slow cooker: Spray your crockpot with nonstick spray to prevent sticking. Place the beef roast inside and evenly sprinkle with the au jus seasoning mix and dry Italian salad dressing mix, ensuring the roast is well coated with the seasonings.
- Add broth: Pour the low-sodium beef broth over the seasoned roast, covering it to create a flavorful cooking liquid that will keep the beef moist and tender during cooking.
- Cook the beef: Set the crockpot to high heat and cook the beef roast for 6 to 8 hours until it becomes tender and easy to shred. This slow cooking process breaks down the connective tissues, yielding juicy meat.
- Strain and reserve broth: Once the roast is cooked, remove the beef and strain the broth through a fine mesh or sieve into a bowl. Reserve this au jus for serving to add extra flavor and moisture to the sandwiches.
- Shred the beef: Using forks or knives, shred or slice the beef into bite-sized pieces, discarding any visible fat or gristle to ensure a clean and tender bite.
- Prepare mashed potatoes: Prepare or reheat 4 cups of creamy mashed potatoes, which will serve as a hearty layer on the sandwich.
- Toast the bread: Toast the 8 slices of thick, crusty bread, such as Texas Toast. For extra crispiness and golden color, broil the bread slices for 2 to 4 minutes until toasted to your liking.
- Assemble the sandwiches: Place the toasted bread on plates, spread a generous layer of mashed potatoes on each slice, then top with a hearty portion of shredded beef. Drizzle a few spoonfuls of the reserved au jus broth over the meat to keep it moist and flavorful, then sprinkle freshly shredded gruyere cheese on top.
- Serve and enjoy: Serve the open-faced roast beef sandwiches immediately with a knife and fork for easy eating, enjoying the warm combination of tender beef, creamy potatoes, melted cheese, and savory au jus.
Notes
- For best results, choose a well-marbled roast like chuck or rump for tenderness and flavor.
- Use low-sodium beef broth to control the saltiness of the au jus.
- Broiling the bread adds a nice crisp texture but can be omitted if preferred.
- Feel free to substitute the gruyere cheese with Swiss or mozzarella if desired.
- Leftover beef can be stored in an airtight container in the refrigerator for up to 3 days.
