Pot Roast Sandwich Recipes

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SAVORY POT ROAST SANDWICH



Savory Pot Roast Sandwich image

Provided by Food Network

Categories     main-dish

Time 11h30m

Yield 8 sandwiches

Number Of Ingredients 36

16 slices good-quality sourdough bread
Rosemary Butter, recipe follows
Pot Roast, recipe follows
Caramelized Onions, recipe follows
Horseradish Sauce, recipe follows
1 pound sliced Sage Derby cheese or sharp white Cheddar
2 cups arugula (from a 5.5-ounce package)
2 sticks unsalted butter, softened
1/8 cup finely minced fresh rosemary
Pinch kosher salt
Pinch ground white pepper
2 tablespoons granulated garlic
2 tablespoons smoked paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried tarragon
6 carrots, cut into 2-inch chunks
4 large stalks celery, cut into 2-inch chunks
2 medium yellow onions, quartered
1 large head garlic, cut in half
4 tablespoons unsalted butter
One 5-pound beef chuck roast
2 to 3 tablespoons olive oil
4 sprigs fresh rosemary
2 cups dry red wine (anything dry will work, but I prefer Cabernet or Burgundy)
2 to 3 cups good quality beef stock
3 teaspoons olive oil, butter or a combination of the two
5 large yellow or Vidalia onions, sliced roughly the width of a pencil
1 to 2 tablespoons kosher salt
1 cup good-quality mayonnaise
1/2 cup extra-sharp horseradish (using beet-infused horseradish is a great way to add color and not change the flavor profile)
2 tablespoons fresh lemon juice
1/2 teaspoon ground white pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 275 degrees F.
  • Lightly coat one side of each of the 16 slices of bread with Rosemary Butter. Set aside. Slice chilled Pot Roast into finger-width slices using a sharp non-serrated knife. Set to the side.
  • Divide Pot Roast into 8 equal portions on a large cookie sheet. Top each portion of Pot Roast with 1/4 cup Caramelized Onions. Remove reserved Pot Roast liquid from fridge, then skim the fat from the top into a shallow dish. (Return remaining liquid to fridge and save for a soup or gravy base.) Heat a large nonstick skillet over medium-high heat and add 1 to 2 tablespoons Pot Roast fat to the pan. When melted, add the pot roast/onion portions, two at a time, to the skillet. Cook, undisturbed, pot roast-side down, until lightly crispy and browned, about 3 minutes. Flip over and cook until onions are heated through lightly browned, an additional 3 to 5 minutes. Remove to a second cookie sheet and keep warm in oven. Repeat with remaining portions.
  • Wipe out the nonstick skillet and return to medium heat. Add bread, buttered-side down, 2 slices at a time. Spread 2 tablespoons Horseradish Sauce on the exposed sides of the bread. Divide 2 ounces cheese between the two slices as you would for a grilled cheese sandwich. Cook until bread is browned and lightly toasted and cheese has begun to melt, 3 to 5 minutes. Remove from heat and place on a cutting board. Place 1/4 cup arugula on one side of the bread. Remove one portion of the pot roast/onion from the oven and place on top. Close sandwich. Cut in half and enjoy! Repeat process with remaining ingredients to make 7 more sandwiches.
  • Place butter, rosemary, salt and white pepper in a small bowl and whisk together with a fork until fully combined. Leave out so that it will remain soft for spreading on bread for sandwiches.
  • For the pot roast rub: Put granulated garlic, smoked paprika, salt, pepper, crushed red pepper and tarragon in a mason jar and shake until blended. (Unused rub may be stored in an airtight container for up to 1 month.)
  • For the pot roast: Preheat the oven to 400 degrees F.
  • Add carrots, celery, onion, garlic and butter to a large roasting pan. Roast until butter is fully melted, about 5 minutes, then stir veg to coat with butter and return to oven. Roast until browned, 10 to 15 minutes. Remove from oven and reduce oven temperature to 275 degrees F.
  • Coat all sides of pot roast with rub, spanking it into the meat to make sure it properly adheres and helps form a crust. Set to the side. Heat the olive oil in a large nonstick or cast-iron skillet on medium-high heat until beginning to sizzle but not smoking. Sear pot roast on all sides until lightly browned. Take your time with this step, as it is important to build flavor. Transfer roast to pan with prepared vegetables. Arrange vegetables so half are below roast and half are on top. Lay sprigs of rosemary on top of roast. Slowly pour wine over top of roast so as not to displace vegetables and herbs. Scrape remnants of skillet on top of roast. Add just enough beef stock to submerge roast halfway in liquid. Cover pan first with plastic wrap, then top with heavy-duty foil and seal all edges to keep moisture in. (At this low a temp, plastic wrap will not melt and is perfectly safe.)
  • Place back in oven and cook, undisturbed, for 6 hours. Remove from oven and carefully pull back corner of plastic wrap and foil to let steam release. Remove pot roast from pan and place on a board to rest. Roast should be fork-tender at this point. Using a fine sieve, strain solids from remaining liquid in roasting pan. Discard solids and reserve liquid. Chill roast for at least 1 hour or up to overnight. Pot roast may be made one day ahead of time so that it may be easily sliced for sandwiches.
  • Add the olive oil or butter to a large nonstick skillet and let melt over medium-high heat until shimmering. Add the onions and use a wooden spoon to lightly coat with melted fat. Spread the onions out in a fairly uniform layer and reduce the heat to medium to medium-low, depending on the strength of your stovetop. The idea is to cook the onions slow and fairly low so that the natural sugar in the onions will release and create a caramelization instead of a standard saute. This will develop a sweet flavor which will contrast beautifully with the other ingredients in the sandwich. This portion takes patience but not a ton of active work. After about 10 minutes, sprinkle salt over onions and stir. Continue cooking, stirring regularly, until the onions are soft and browned completely, about an hour more. (You are looking for the color of a caramel apple, hence the name of the onions.) If you find the onions are sticking, it is perfectly fine to add a bit of water or a little bit more oil or butter so as to prevent burning. Remove from stove and transfer to a small bowl.
  • Whisk together mayonnaise, horseradish, lemon juice, white pepper, salt and black pepper in a small bowl.

"DA BEEF" ITALIAN POT ROAST SANDWICH



"I love Chicago Italian beef sandwiches, so I started with the classic, then put my spin on it," says Jeff.

Provided by Food Network Kitchen

Time 4h30m

Yield 6 servings

Number Of Ingredients 16

1 boneless beef chuck-eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
1 onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons red pepper flakes
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock
2 sprigs fresh thyme
4 green bell peppers, cut into strips
2 tablespoons extra-virgin olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground pepper
6 soft hoagie rolls, split
Oil-packed hot giardiniera, for topping

Steps:

  • Make the pot roast: Preheat the oven to 300 degrees F. Liberally sprinkle the entire beef roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Add the roast and cook until browned and caramelized all over, 3 to 4 minutes per side (reduce the heat if the fat begins to smoke). Transfer to a plate and reduce the heat to medium.
  • Add the onion to the pot and sauté, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and red pepper flakes and sauté until fragrant, another minute. Add the garlic and sauté until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half, about 2 minutes. Add the beef stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Return the beef roast to the pot along with any accumulated juices. Cover, place in the oven and cook, turning the roast every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F.
  • Strain the jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Once the meat is cooled a bit, pull it apart into smaller chunks; return to the jus and reserve until ready to build the sandwiches.
  • Meanwhile, cook the peppers: Toss the green bell pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until soft, about 20 minutes.
  • Build the sandwiches: Place some beef on each hoagie roll, then top with the peppers and some giardiniera. Pour the warm jus into a bowl. Take each hoagie and quickly dunk it in the jus. Wrap in parchment for at least a minute to let the juices "settle," then eat away!

POT ROAST SANDWICHES



Pot Roast Sandwiches image

Provided by Damaris Phillips

Categories     main-dish

Time 14h40m

Yield 6 to 8 servings

Number Of Ingredients 31

One 3 to 4 pound pot roast (chuck roast), trimmed of extra fat
Kosher salt and freshly ground black pepper
2 to 3 tablespoons all-purpose flour
3 tablespoons coconut oil
2 medium onions, cut into 1-inch pieces
5 medium carrots, cut into 1-inch pieces
2 stalks celery, halved
6 cloves garlic, peeled and smashed
3 tablespoons tomato paste
3 cups beef stock
2 cups red wine, preferably a dry and full-bodied variety
One 14-ounce can diced tomatoes
10 to 12 sprigs thyme
1 bay leaf
2 tablespoons hot sauce
1 lemon, halved
1/2 sheet focaccia bread
Chow-Chow, recipe follows
2 cups shredded red cabbage (about 1/4 head)
1 red bell pepper, small dice (about 1 cup)
1 medium onion, small dice
6 radishes, thinly sliced (about 3/4 cup)
2 tablespoons kosher salt
1/2 cup rice wine vinegar
1/3 to 1/2 cup honey
1/2 teaspoon mustard powder
1/2 teaspoon turmeric
1/2 teaspoon prepared horseradish
1/4 teaspoon ground cloves
1 bay leaf
1 Thai chili, quartered if fresh and left whole if dried

Steps:

  • Preheat the oven to 325 degrees F.
  • Season the meat well with salt and pepper and dust with the flour, shaking off any excess. Heat the oil in a Dutch oven or large pot with an oven-proof lid over medium-high heat. Add the meat, and brown on all sides, about 10 minutes. Remove the meat from the pot and add the onions, stirring and scraping the bottom of the pot with a wooden spoon. You are looking to caramelize the outside and soften them up a bit, about 5 minutes. If the bottom of the pan is getting too dark, add a tablespoon or two of water and scrape with the wooden spoon.
  • Add the carrots, celery and garlic and cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Place the meat back in the pot and add the beef stock, wine, tomatoes, thyme, bay leaf, and 2 teaspoons ground black pepper. Cook for a minute or two, just to combine everything. Cover the pot and throw it in the oven.
  • Cook for 20 minutes. Lower the heat to 250 degrees F and continue to cook for 3 1/2 to 4 hours, until the meat is fork-tender.
  • Remove the meat and set it aside. Strain the sauce through a large wire mesh strainer or colander, discarding the solids. Return the sauce to the pot over medium-high heat. Cook until the sauce reduces to 2 cups, about 25 minutes. Finish the sauce by adding a little hot sauce and a squeeze of lemon to clean up the flavor Season with salt to taste.
  • Shred the roast using 2 forks and return it to the sauce, tossing to coat. Slice the focaccia in half horizontally to make a giant sandwich. Place the meat on the bottom half of the focaccia, top with the chow-chow and place the remaining piece of focaccia on top. Skewer with toothpicks and then cut into pieces.
  • Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
  • Press out as much liquid as possible from the vegetables.
  • Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

INSTANT POT FRENCH DIP SANDWICH RECIPE BY TASTY



Instant Pot French Dip Sandwich Recipe by Tasty image

I dip, you dip, we dip this loaded sandwich into savory jus. Chuck roast is seared, then cooked in the Instant Pot with beef broth, soy sauce, rosemary, and aromatics until fall-apart-tender, then served on buttered French rolls with the reduced broth alongside for dipping.

Provided by Tasty

Categories     Lunch

Time 1h40m

Yield 8 servings

Number Of Ingredients 11

3 lb 1 chuck roast
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium yellow onion, sliced
3 cloves garlic
4 cups beef stock
1 tablespoon soy sauce
2 sprigs of fresh rosemary
8 French rolls
4 tablespoons 1/2 stick of unsalted butter, room temperature

Steps:

  • On a cutting board, pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
  • Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chuck roast and brown on all sides, about 5 minutes per side. Remove the chuck roast and set aside.
  • Add the onion to the Instant Pot and cook, stirring often, until softened and golden brown, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
  • Add the beef broth and scrape up any brown bits on the bottom of the pot. Add the soy sauce and rosemary and place the chuck roast on top. Place the lid on the Instant Pot and set to pressure cook on high for 1 hour. Let the pressure naturally release.
  • Transfer the chuck roast to a large bowl and shred with 2 forks.
  • Meanwhile, set the Instant Pot to sauteé. Remove the rosemary sprigs and cook until the sauce is reduced by half, about 15 minutes. Transfer the sauce to a bowl.
  • Slice the French rolls open and spread ½ tablespoon of butter over each side. Add ½ cup of beef to each sandwich.
  • Serve the sandwiches with the jus on the side for dipping.
  • Enjoy!

POT ROAST SANDWICH



Pot Roast Sandwich image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 20 (5-ounce) portions

Number Of Ingredients 18

12 pounds flat bottom round
Salt and freshly ground black pepper
Oil, for griddle
1 pound chopped carrots
1 pound chopped celery
2 pounds Spanish onion
5 bay leaves
1 sprig fresh thyme
2 gallon water
1 old-fashioned bun
Butter
3 ounces coleslaw
1 slice kosher pickle
3 ounces French fries
Depot spice
1 (5-ounce) portion pot roast
3 ounces brown gravy
1-ounce fried onions

Steps:

  • For the pot-roast sandwich:
  • Preheat oven to 350 degrees F.
  • On a cutting board, cut the flat bottom round into 3-inch pieces. Season cut meat on both sides with kosher salt and black pepper. Add the meat to a lightly oiled griddle and brown well on both sides. Transfer the browned meat in a deep roasting pan. Add the chopped carrots, celery and onions around meat along with the bay leaves and fresh thyme. Pour in the water, cover with foil, and put into the oven for 3 hours. Remove the roasting pan from the oven and discard the foil. Remove the meat to a clean sheet pan and allow to cool slightly. Strain the liquid into a clean container and store in the refrigerator for future use. When the pot roast is cool enough to handle use clean latex gloves to shred the pot roast. Put the shredded meat into portion-size bags each weighing 5 ounces.
  • Plating the pot roast sandwich: Heat the pot roast liquid in a small pot over low heat.
  • For each serving:
  • Split and butter an old fashioned bun and warm it on the griddle for about 1 minute. On an oval platter put 3 ounces of coleslaw at the 3:00 position with a pickle slice. Now put the lightly browned old fashioned bun at the 12:00 and 6:00 position. Place 3 ounces of French fries into the deep-fat fryer and cook until they are a light brown. Remove the French fries from fryer to paper towels to drain, and then season with the depot spice. Put the seasoned French fries at the 9:00 position. Dip the portion of pot roast into the hot liquid and put on the bottom of the bun, using a slotted spoon. Ladle 3 ounces of brown gravy over the pot roast and French fries. Top with 1-ounce of fried onions, and then lean the top of the bun against it. Serve at once.

EASY FRENCH DIP SANDWICHES



Easy French Dip Sandwiches image

These sandwiches are crazy simple, yet feel special and are packed with flavor. Serve it with the au jus juice and a delicious side dish.

Provided by Liz Quick

Categories     Main Course

Time 8h10m

Number Of Ingredients 7

4 pound Rump or Chuck Beef Roast
1 can French onion soup
1 can beef broth
1 sprig rosemary
1 teaspoon garlic
6 french rolls
6 slices provolone cheese

Steps:

  • Put a Beef roast in a large stock pot or crock pot.
  • Dump in the beef broth, french onion soup, rosemary, and garlic.
  • Cook on low for 6-8 hours.
  • Remove beef roast from pot and let it sit for 10 minutes.
  • Slice or shred the beef
  • Split the french rolls and butter the inside of the rolls. Place rolls on a baking sheet.
  • Layer a generous amount of beef on each roll.
  • Put a slice of cheese on each sandwich.
  • Broil the sandwiches until bubbly. Be sure to watch them so they don't burn.
  • Serve with the leftover juice from the pot, also known as au jus.

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

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