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A pork pot roast sandwich is the ultimate grab-and-go meal. Warm, tender pot roast flavored with carrots, onions, celery, and seasonings, nestled between two soft buns.
Are looking for the perfect handheld comfort food? Imagine a slow-cooked pork pot roast that’s been simmering in a savory broth for hours combined with carrots, celery, and onions. When seasoned with thyme and garlic it makes for the ultimate sandwich meat.
Kim and I originally published this recipe in February of 2016. However, we felt it was time for a make-over. If BBQ is more your thing, then checkout our BBQ pulled pork shoulder or our slow cooker shredded BBQ beef.
The first post utilized a beef pot roast, but this time we wanted to show the recipe would work with a pork roast as well. The meat turned out flavorful and juicy.
We know you can’t wait to make this one yourself.
- First, preheat your crockpot or slow-cooker and gather all your ingredients while you wait.
- Next, drizzle the olive oil into the cooker and then add the pork pot roast, salt, pepper, and thyme
- After letting the pork pot roast cook for a few minutes, put in the onions, carrots, celery, and garlic. Don’t add the beef broth yet, let everything for a minute or two.
- Then slowly pour the broth into the cooker. Once the broth is added, put the lid on the slow cooker and walk away.
- Now, cook on high for about 5-6 hours, low for 7-8 hours, or until meat breaks apart with a fork.
Separate the Broth from Your Pork Pot Roast:
- Once the roast is completely cooked, I separate it from the liquid.
- Next, the liquid is strained placed it into a stock pot. 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. Also, it makes a great dip for the sandwich!
Build Your Sandwich:
- Now that the roast and liquid are separated you can build your sandwich.
- Simply cut open your hoagie and place the meat inside.
- Once you’ve strained the broth, cook it down in a saucepan over high heat for 5-minutes to create a flavorful dipping sauce.
- Although we haven’t tried it, you could substitute the roast for 2-lbs. of chicken breast and substitute chicken stock for the beef stock to make a low-fat option.
- To keep the pork pot roast from drying out in your fridge, pour enough of the broth in the container to cover the roast in about a 1/2-inch of liquid.
Pot Roast Sandwich
- 2 pounds beef or pork roast
- 2 Tablespoons olive oil
- Salt and pepper to taste
- 6- 8 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.