Open-Faced Pot Roast Sandwich
Open-Faced Pot Roast Sandwich, a Slow Cooker beef recipe, ready in 480 minutes, serves 10 Servings.
Cook Time: 8 hrs
Servings: 10
Ingredients: 13
Ingredients
Preparation
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Step 1
Blot Chuck Roast dry with paper towels and season with salt and pepper. Add olive oil to large skillet. Over high heat, brown roast on all sides. About 3 minutes per side.
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Step 2
Add roast, onion soup mix, beer, water, and chopped vegetables to cooker.
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Step 3
Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until it is tender and pulls apart with a fork effortlessly. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.
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Step 4
In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Add cornstarch mixture to slow cooker and simmer to thicken.
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Step 5
Heat 1 tablespoon of butter in a skillet over high heat and sautée onions until soft and golden brown.
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Step 6
Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.
Pressure Cooker/Instant Pot
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Step 1
Follow steps 1 and 2 above.
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Step 2
Cover and cook on LOW pressure for 2 hours. When the cooking time is up, let the steam naturally release for 10 minutes. After 10 minutes, turn the vent to venting release position to release the remaining pressure before removing lid. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.
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Step 3
In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Program Instant Pot to “soup” setting and let broth begin to boil. Once boiling, add cornstarch mixture and stir until gravy thickens.
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Step 4
Heat 1 tablespoon of butter over high heat and sautée onions until soft and golden brown.
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Step 5
Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.
Nutrition Information
Nutrition information per serving: Calories 610; Total fat 24g (Sat. fat 11g; Trans fat 0g); Cholest. 190mg; Sodium 680mg; Total Carb. 27g; Fiber 1g; Total Sugars 4g; Protein 67g; Vit D (0% DV); Calcium (25% DV); Iron (35% DV); Potas. (20%DV)
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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