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Leftover Pot Roast Sandwich

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Not sure what to do with leftover pot roast? Why not use that perfectly cooked beef to make an open faced sandwich topped with gravy!

Yesterday, we showed you how to make a pot roast. Today, we’re going to show you what to do with the leftover beef.

All you need are a few slices of bread, the leftover gravy, and some mashed potatoes.

Now, you can either mash the taters from yesterday’s recipe or simply scroll down to my instructions below. I’ll go over a quick mashed potato recipe.

So, shall we get cooking?

Leftover pot roast atop mashed potatoes and bread topped with gravy.

Easy Mashed Potatoes

If you don’t have any leftover potatoes from the previous recipe. Feel free to use this one to make your own quick mashed potatoes.

Grab four (4) medium Idaho or Russet potatoes. Give them a quick rinse, dice them into one (1) inch cubes, and place them into a stock pot.

You can peel them if you want, but I usually don’t. Add enough water to the pot to cover the potatoes.

Place the pan over high heat. Bring it to a boil and let it continue to cook for about fifteen (15) minutes or until the taters are fork tender.

Drain the potatoes and add half a cup (1/2) of milk and three (3) tablespoons of butter.

Mash them with a hand mixer or potato masher. Add salt and pepper to taste.

Mashed potatoes, bread, and sliced beef in separate white dishes.

Leftover Pot Roast Sandwich Directions:

Now that you have your hot mashed taters, grab the leftover beef roast, gravy, and bread. Go ahead and reheat the gravy and meat.

How you do that is up to you. Personally, I’d just use my microwave, it’s much easier than doing it on the stove.

Texas toast topped with mashed potatoes on a white plate.

First, place a slice of sandwich bread on a plate and top it with some of the mashed potatoes. Next, place a few pieces of sliced beef on top of the potatoes.

On a side note, our meat is sliced, your beef might be shredded. Either way, it will work.

Sliced leftover pot roast laid on top of the potatoes.

Last, top the meat with the warm gravy. That’s it, your leftover pot roast sandwich is done!

Kim and I hope you enjoy it and wish you all the best 🙂

How to reheat pot roast?

You have a couple of different options. Reheating leftover pot roast in the oven can be tricky because the meat can dry out.

I recommend shredding or slicing the beef roast, placing it into a large saucepan, and pouring enough beef broth into the pan so that it almost covers the roast.

Afterward, place the pan over medium-low heat for about 10-15 minutes or until the broth starts to steam. This method keeps our leftover pot roast moist.

Warm gravy has been poured over the open faced sandwich.

If you like our leftover pot roast sandwich, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

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Warm gravy has been poured over the open faced sandwich.

Leftover Pot Roast Sandwich

Yield: 4 Servings
Prep Time: 10 minutes
Total Time: 10 minutes

Not sure what to do with leftover pot roast? Why not use that perfectly cooked beef to make an open faced sandwich topped with gravy!

Ingredients

  • 4 Slices Bread, (we used Texas toast style)
  • 2 Cups Mashed Potatoes
  • 8 Ounces Pot Roast
  • 4 Ounces Beef Gravy

Instructions

  1. Warm the pot roast, gravy, and mashed potatoes in your microwave before getting started.
  2. Place 1 slice of bread on a plate. Top the bread with ½ cup of mashed potatoes. Layer 2 ounces of leftover pot roast over the mashed potatoes, then top with 1 ounce of gravy. Serve while warm.

Notes

The calories listed are an approximation based on the ingredients and a serving size of one (1) finished open-faced pot roast sandwich with gravy. Actual calories will vary.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 6 Ounces
Amount Per Serving: Calories: 373Total Fat: 4gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 39mgSodium: 348mgCarbohydrates: 40gFiber: 3gSugar: 3gProtein: 18g

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The finished roast sliced and surrounded by potatoes and carrots.
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