Open Faced Pot Roast Sandwiches Crock Pot

Transform your dinner routine with these melt-in-your-mouth Open-Faced Pot Roast Sandwiches made effortlessly in a crock pot. Featuring tender, slow-cooked beef chuck roast enhanced by aromatic vegetables like carrots, celery, and onions, this recipe delivers exceptional depth of flavor with minimal effort. A savory blend of beef broth, Worcestershire sauce, and thyme creates a luscious gravy, thickened to perfection before serving. Piled high on buttery, golden slices of rustic bread, each sandwich is a hearty masterpiece that’s as satisfying as it is comforting. Ideal for family dinners or a cozy weekend meal, these open-faced sandwiches are the ultimate combination of rustic charm and rich, home-cooked goodness.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:480 mins

Total Time:495 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, sliced
• 3 medium Carrots, peeled and cut into chunks
• 2 stalks Celery stalks, chopped
• 3 cloves Garlic cloves, minced
• 2 cups Beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dried thyme
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 8 slices Rustic bread, thickly sliced
• 2 tablespoons Butter (for toasting bread)

Directions

Step 1

Season the beef chuck roast with salt and black pepper on all sides.

Step 2

In a large skillet over medium-high heat, heat the olive oil. Sear the roast for 2-3 minutes on each side until browned. This step locks in flavor.

Step 3

Transfer the seared roast to the crock pot.

Step 4

Add the sliced onions, carrots, and celery around the roast in the crock pot.

Step 5

Sprinkle the minced garlic over the vegetables.

Step 6

In a medium bowl, mix together the beef broth, Worcestershire sauce, and dried thyme. Pour this mixture over the roast and vegetables.

Step 7

Cover the crock pot with a lid, set it to low heat, and cook for 8 hours, or until the meat is tender and falling apart.

Step 8

About 20 minutes before serving, make a cornstarch slurry by whisking together the cornstarch and water in a small bowl. Add this slurry to the crock pot and stir gently to thicken the cooking liquid into a gravy. Let cook for an additional 20 minutes.

Step 9

While the gravy thickens, toast the bread slices. Spread butter on one side of each slice and toast in a skillet over medium heat until golden brown, about 2 minutes per side.

Step 10

Shred the cooked pot roast using two forks. Discard any large chunks of fat.

Step 11

To assemble, place a slice of toasted bread on a plate, top with a generous portion of shredded pot roast, a spoonful of vegetables, and a drizzle of the thickened gravy.

Step 12

Garnish with fresh parsley and serve immediately.

Nutrition Facts

Serving size	(3076.8g)

Amount per serving	% Daily Value*
Calories	5753.2

Total Fat 341.5g	0%
Saturated Fat 131.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1083.5mg	0%
Sodium 11122.9mg	0%
Total Carbohydrate 380.7g	0%
Dietary Fiber 27.5g	0%
Total Sugars 35.7g
Protein 304.0g	0%

Vitamin D 14.2IU	0%
Calcium 536.0mg	0%
Iron 56.0mg	0%
Potassium 5970.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 20.9%

Carbs: 26.2%