Pork Pot Roast Sandwich

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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.

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.

Instructions:

• 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.

Tips:

• 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.

If you liked this sandwich then try our Grown Up Bacon Grilled Cheese or our Slow Cooker BBQ Chicken Sandwich!

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Print Recipe

5 from 3 votes

Pot Roast Sandwich

Pot Roast Sandwich – tender, flavorful, and simple. This EASY slow cooker meal is a great option for a busy family.

Prep Time10 mins

Cook Time8 hrs

Total Time8 hrs 10 mins

Course: Lunch

Cuisine: American

Keyword: pot roast, slow cooker pot roast, slow cooker pork roast, pork pot roast, pot roast sandwich, shredded pork sandwich, pork pot roast sandwich

Servings: 10 Servings

Calories: 162kcal

Author: Kimberly

Ingredients

• 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

Instructions

• 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.
• Enjoy!

Notes

*Calories do not include bread or bun.

Nutrition

Calories: 162kcal | Carbohydrates: 2g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 394mg | Potassium: 462mg | Fiber: 0g | Sugar: 1g | Vitamin A: 2125IU | Vitamin C: 3.9mg | Calcium: 24mg | Iron: 1mg

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