Savory Pot Roast Sandwich Recipes

SAVORY BEEF SANDWICHES

Steps:

• Combine seasonings; rub over roast. Place in a 5-qt. slow cooker. Cover and cook on low for 6-8 hours or until meat is tender. Shred with a fork. Serve on rolls.

SAVORY POT ROAST

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides.
• Place potatoes, carrots and onion in 4- to 6-quart slow cooker. Place beef on vegetables. Mix horseradish, salt and pepper; spread evenly over beef. Pour water over beef and vegetables.
• Cover and cook on low heat setting 8 to 10 hours or until beef and vegetables are tender.

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST

Steps:

• Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
• Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil.
• Remove and set aside. In the drippings, sauté onions and garlic until onions are tender.
• Return roast to Dutch oven.
• Stir in tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper.
• Cover and simmer for 2 to 3 hours or until tender.
• Remove roast to a serving platter and keep warm.
• Drain off all but 2 cups of pan juices.
• Combine flour and remaining water; stir into pan juices.
• Cook for 5 minutes or until thickened and bubbly.
• Slice roast and serve with gravy.

POT ROAST SANDWICH

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.

SAVORY POT ROAST

Steps:

• In a 8 quart saucepot, in the hot vegetable oil, brown roast on all sides.
• Spoon off fat.
• Stir in mushroom soup, onion soup mix and 1 cup water.
• Reduce heat to just above low.
• Cover, cook 2 hours.
• Add vegetables.
• Cover again, cook 45 minutes or until roast and vegetables are fork-tender.
• Remove roast and vegetables and keep warm.
• Stir together the flour and remaining 1/4 cup water until smooth.
• Gradually stir into soup mixture.
• Cook until mixture boils and thickens, stirring constantly.
• Serve the roast& veggies with the gravy on the side.

SAVORY POT ROAST

Steps:

• In a Dutch oven, brown roast in oil. Remove and set aside. , In the drippings, saute onions and garlic until onions are tender. Return roast to Dutch oven. Stir in the tomatoes, 1/2 cup water, horseradish, browning sauce, salt if desired and pepper., Cover and simmer for 2-3 hours or until meat is tender. Remove roast to a serving platter and keep warm. Drain, reserving 2 cups pan juices. Combine flour and remaining water until smooth; stir into pan juices. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Slice roast and serve with gravy.