The Best Slow Cooker Open Faced Roast Beef Sandwiches Food

CROCK-POT OPEN-FACED ROAST BEEF SANDWICHES

Steps:

• Preheat Crock Pot to LOW. Heat a large skillet on high heat. Coat both sides of roast with vegetable oil. Sprinkle with salt and pepper. Brown in skillet, on both sides. Place in Crock Pot. In a small bowl combine water, both seasoning packets and onions. Pour over meat. Cook on LOW for 5 hours. Remove meat and shred. Remove about ¾ c. liquid to a small bowl. Whisk together cornstarch and liquid until it forms a smooth slurry. Pour back into Crock Pot and add shredded meat back. Cook on HIGH for 1 hour until thickened. Reduce to warm until ready to serve. When ready, spread butter on both sides of bread and toast in a skillet until golden brown. Spoon meat with gravy over bread. Garnish with parsley.

THE BEST SLOW COOKER OPEN-FACED ROAST BEEF SANDWICHES

Steps:

• Place roast in slow cooker. Season generously with salt.
• Add in garlic, chili flakes, onion, and 1-1/2 cups water. Cover and cook on low 8 hours until tender and shreds easily.
• Remove meat to a cutting board and shred with two forks. Discard any fat.
• Use a slotted spoon to remove any fat or other unwanted things from the cooking liquid, but leave the onions in. There needs to be 2 cups of cooking liquid in the slow cooker so remove any extra or add water as needed.
• Stir in contents of gravy packets. Add meat and stir. If it's too thick, add another cup of water.
• Cover and cook on low 30 minutes to an hour until thickened.

EASY SLOW COOKER ROAST BEEF SANDWICHES

Steps:

• Place roast in crockpot.
• In bowl, mix together the sauces and the soup mix.
• Pour sauce mixture over roast.
• Add enough water to crockpot so that it reaches about three-fourths of the way up to the roast.
• Cook on low 7-8 hours. Shred beef and serve on sandwich buns.

OPEN-FACE ROAST BEEF SANDWICHES

Steps:

• Mix mayo, lemon juice, mustard & sugar.
• Spread mayo mixture over bread slices & place roast beef slices on top.
• Place 2 orange slices atop the roast beef, sprinkle w/celery salt & serve.
• NOTE: The recipe includes this note: "This recipe is an excellent way to use up any leftover roast beef from a Sun roast & is equally good w/slices of lamb or pork.".

THE BEST ROAST BEEF SANDWICH

Steps:

• Brush the rolls with a little olive oil and toast under a low broiler. (optional).
• Heat oven to 400 degrees F.
• Heat soup, water, worcestershire sauce and Kitchen Bouquet in a 2 quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally.
• Divide beef among rolls, top with the onion, pepper rings and cheese, and place subs onto a baking sheet.
• Bake 3 minutes or until subs are toasted and cheese is melted. Spoon soup mixture onto subs.
• Chow!

OPEN FACED POT ROAST SANDWICHES ( CROCK POT )

Steps:

• Place the roast, water, onion soup mix, and celery salt in a crock pot and cook on low for 4-6 hours.
• Once the roast is done, place it on a platter, cover it and set aside.
• Place the garlic bread of your choice and bake on a baking sheet as instructed on the package.
• In a saute pan melt the butter on medium heat. Once the butter is melted add the flour and whisk to combine making sure to break up any lumps. Once the flour is completly incorporated into the butter pour the beef broth from your crock pot into the saute pan making sure to whisk it as you add the broth so that there are no lumps in the gravy. Cook the gravy on medium heat whisking it occasionaly to keep it from sticking at the bottom of the pan.
• While the gravy is cooking, start shredding your beef in about 2 inch chunks. Once the gravy has reduced by half add the chunks of beef in with the gravy and carefully stir to combine.
• The garlic toast should now be done, pull it out of the oven and set aside.
• Once the gravy and beef have come back to a simmer, place a slice of garlic toast on each serving plate and top them with about 3 tbsp of the beef and gravy and serve.
• Note: I serve these sandwiches with mashed potatoes and a vegetable medley but they are perfect served as just a sandwich. I have also added sauteed onions to the gravy while it reduces which also is wonderful.