A pot roast sandwich is the ultimate leftover meal. Warm, tender pot roast nestled in a soft hoagie roll. Leftovers have never been better.
The weekend is almost here! Yay!! I’m already getting a short menu together of things to cook and new recipes to try. I have high hopes this coming weekend will go better than the last. I worked hard to get a lot accomplished last Saturday and Sunday, but things didn’t go as planned.
It seemed like everything I touched broke, burned, or turned out horribly. 🙁 It made for an incredibly long and frustrating couple of days.
I knew I would be cooking most of the weekend, but, after all, that, I needed something simple and fool proof. What could be easier than pot roast? I knew this was something that would last for several days. Better yet, it was something both boys LOVE and would be an easy meal option.
This pot roast sandwich recipe can actually be two recipes in one. It can be used as a tasty, stand alone pot roast without the bread. Add a side of mashed potatoes and a piece of homemade bread and you’ve got an excellent dinner. Or, you can go the pot roast sandwich route with a side of chips for a quick lunch.
This recipe is so easy to make. There is very little hands on time. The best part is everything can be put in the slow cooker and voila! In a few hours, you’ll have a tender, flavorful pot roast.
Place Ingredients in the Slow Cooker
I start by placing a 1-2 pound roast in a slow cooker with a drizzle of oil olive. Season the meat well with salt, pepper, and add a couple of sprigs of fresh thyme. Next put in the onions, carrots, celery, and garlic. Don’t add the beef broth yet. I like to cook the roast in the slow cooker until it gets a nice crust then add the broth. After the broth is added, put the lid on the slow cooker and walk away. Cook on high for about 5-6 hours, low for 7-8 hours, or until meat breaks apart with a fork.
Separate the Broth
Once the roast is completely cooked, I separate it from the liquid. Next, the liquid is strained placed it into a stock pot. The boys like a dipping sauce with their sandwiches, so I generally cook the liquid down over medium heat. This is optional, but it is a good idea to reserve some liquid for reheating the roast. Warming the roast in a couple spoonfuls of liquid will keep it from drying out.
Build Your Sandwich
Now that the roast and liquid are separated you can build your sandwich. This is super simple. Just cut open your hoagie and place the meat inside. The boys don’t care for additional toppings, but they are certainly an option. Place a little of the liquid in a bowl for dipping and done. Regardless of how you decide to try it, I hope you enjoy!! 🙂
- 2 pounds beef or pork roast
- 2 Tablespoons olive oil
- Salt and pepper to taste
- 2 - 3 sprigs of fresh thyme
- 2 medium carrots, roughly chopped
- 1 stalk of celery, roughly chopped
- 1 medium onion, roughly chopped
- 3 - 4 garlic cloves, roughly chopped
- 32 ounces of beef broth or stock
Turn slow cooker on and allow to heat.
Drizzle olive oil in slow cooker.
Add roast and season with salt, pepper, and thyme.
Add carrots, celery, onion, and garlic.
Cook roast until a crust forms.
Add beef broth.
Place lid on slow cooker.
Cook on high for 5 - 6 hours or low for 7 - 8 hours. Meat will break apart easily with a fork when done.
Reserve liquid to reheat roast or to use as a dipping sauce.
Place pot roast in warmed hoagie rolls and serve immediately.
Can be stored in the refrigerator for 3 - 4 days.