Description
A hearty and comforting recipe for Hot Roast Beef Sandwiches cooked slowly to perfection in a slow cooker. Tender shredded beef is smothered in a savory brown gravy made from gravy mix packets, served over your choice of bread, and pairs wonderfully with creamy mashed potatoes. Ideal for an easy, make-ahead meal with minimal prep and maximum flavor.
Ingredients
Scale
Beef and Seasonings
- 3–4 lb. bottom round beef roast (chuck roast can be used as alternative)
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
Gravy
- 1.74 oz. brown gravy mix packets (two 0.87 oz. packets)
- 1 ½ cups water
Serving Suggestions
- White or sourdough bread, for serving
- Mashed potatoes, for serving
Instructions
- Prepare the Slow Cooker: Place the 3-4 lb. beef roast into a 4-quart or larger slow cooker ensuring it fits comfortably.
- Season the Beef: Lightly sprinkle salt, pepper, and onion powder evenly over the beef roast for balanced seasoning.
- Mix the Gravy: In a small bowl, whisk together the two brown gravy mix packets and 1 ½ cups water until the mixture is smooth and lump-free. Pour this gravy mixture evenly over the roast in the slow cooker.
- Cook the Roast: Cover the slow cooker with its lid. Cook on LOW heat setting for 8 to 10 hours, allowing the beef to become tender and infused with gravy flavors.
- Shred the Meat: Once cooked, carefully remove the beef roast from the slow cooker and place it on a plate. Shred the meat using two forks, discarding any excess fat. Cover the shredded beef with foil to keep warm.
- Degrease the Gravy: Remove excess grease from the remaining gravy inside the slow cooker by either ladling off the fat with a spoon or laying a paper towel carefully on the surface to absorb the grease, leaving the flavorful gravy behind.
- Assemble the Sandwiches: Spoon the shredded beef onto slices of white or sourdough bread and ladle the hot gravy over the top. Serve alongside creamy mashed potatoes for a complete meal.
- Enjoy: Dig into your delicious, comforting hot roast beef sandwiches and savor every bite!
Notes
- For best results, choose a well-marbled roast like bottom round or chuck for tenderness and flavor.
- The cooking time of 8-10 hours on low allows the beef to become very tender; adjust timing based on your slow cooker’s performance.
- To keep the sandwiches from becoming soggy, toast the bread lightly before assembling if desired.
- Leftover shredded beef and gravy can be refrigerated for up to 3 days or frozen for longer storage.
- Feel free to add sliced onions or mushrooms to the slow cooker for additional flavor layers.
Nutrition
- Serving Size: 1 sandwich with gravy
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
