Slow Cooker Hot Roast Beef Sandwich Recipe
Here is how to make a superb Slow Cooker Hot Roast Beef Sandwich. It has slowly cooked top round roast beef made into a sandwich of whole grain toast, with hot mashed potatoes tucked between the two sandwich halves and drenched with flavorful roast beef gravy. Very tasty, hearty, and filling!
Here is how to make a superb Slow Cooker Hot Roast Beef Sandwich. It has slowly cooked top round roast beef made into a sandwich of whole grain toast, with hot mashed potatoes tucked between the two sandwich halves and drenched with flavorful roast beef gravy. Very tasty, hearty, and filling!
- Carbohydrate 10.0555833333333 g
- Cholesterol 46.494 mg
- Fat 9.63207666666667 g
- Fiber 1.41566670139631 g
- Protein 26.8057266666667 g
- Saturated Fat 3.734966 g
- Serving Size 1 1 Serving (158g)
- Sodium 110.821333333333 mg
- Sugar 8.63991663193703 g
- Trans Fat 1.30904833333333 g
- Calories 241 calories
Step-by-step
- Sprinkle 1 ? to 2 pounds of top round beef roast with meat tenderizer or salt.
- Use your hands to pat the seasoning into the meat.
- Place the meat in a slow cooker for about 6 to 8 hours, depending of the size of your roast.
- If the roast beef appears to be done, you may turn off the slow cooker and let the roast sit in its juices, until you are ready to prepare your sandwiches.
- About ? hour before your prepare your sandwiches, start making your whipped potatoes.
- When ready to make sandwiches, remove the cooked top round roast from the slow cooker and place it on a platter.
- Slice it into thin (about ?-inch to 3/8-inch) slices.
- Use the juices left in the slow cooker to make rich roast beef gravy.
- When you have your gravy made, your potatoes whipped, and your roast beef sliced, toast 2 slices of whole grain bread for each sandwich.
- On a serving plate, place one slice of toast.
- Put a few thin slices of roast beef on top of the toast.
- Cover with the second piece of toast, forming a sandwich.
- Use a bread knife to slice the sandwich down the middle into two halves.
- Spread the halves apart, and place a generous serving of whipped potatoes between the two halves.
- Now, drizzle a generous amount of gravy over the two sandwich halves and the whipped potatoes.
- Serve immediately.
- I served my Slow Cooker Hot Roast Beef Sandwich with Orange-Glazed Beets in a side dish?a beautiful and delicious meal
Top round roast beef dictates the structural integrity of this dish, demanding precise six-to-eight-hour cooking to break down lean muscle fibers without disintegrating completely. Slicing the warm beef between three-eighths and one-quarter of an inch thick guarantees enough resistance against heavy gravies and starches. Cooking times fluctuate wildly depending on whether a 1.5-pound cut or a 2-pound roast enters the basin, so probe the center to ensure internal tenderness reaches 145 degrees Fahrenheit before resting. Letting the finished meat rest in its own rendering juices maintains moisture retention during prolonged holding periods. Common failures usually stem from rushing the reduction phase or failing to press meat tenderizer uniformly into dense muscle tissue. Freezing assembled sandwiches fails entirely because the whole grain bread turns to mush and whipped potatoes separate into an unpalatable watery matrix upon thawing. Component storage works significantly better when partitioned into individual units kept inside airtight containers for up to three days in the refrigerator. Reheating the sliced beef requires gentle immersion in simmering stock or leftover pan juices for four minutes to avoid toughening the lean protein further. Starch components demand separate handling during warm-up phases, requiring independent microwave bursts or stovetop reconstitution with added dairy to restore smooth textures.
