This is an another family favorite. I started making these as my own version of a favorite sandwich Christian got at a restaurant. This is the basic version, but you could certainly dress it up any way you would like. Different cheeses would be yummy, mushrooms would be fantastic. Feel free to add your own ideas.
First I season the meat with plenty of fresh-ground pepper and sea salt. You could add garlic salt or seasoned salt. Whatever floats your boat.
Next, I heat up my skillet to medium high, add 2-3 T. oil (I love bacon grease or butter) and flop that big ol’ piece of beef in there to brown it on both sides. This shouldn’t take long, maybe two minutes per side. You’re not cooking it, just sealing in flavor. I also throw in a sliced onion and a couple cloves of garlic to brown in the meat juice and add flavor.
Next, peel three good-sized carrots and shred them using the small holes on a cheese grater or in a food processor. Put all that goodness all over the top and sides of your beef roast. Add in a cup of water. I brown it in my cast iron and put the lid on and throw it in the oven.
You’re going to cook this guy low and slow. If you want to start it in the morning, use that slow cooker. If you begin it around lunchtime, a 300 degree oven should have it ready in 2-3 hours.
Crock-pot will be perfect on low all day. What you will be looking for is super tender beef that falls apart when you put a fork on it.
When the meat is done, let it cool a bit while you prepare the bread. I love to use english muffin bread or Italian bread, but my favorite is Cheese Bread. Butter one side of every piece of a loaf and put the buttered sides together to wait for the cheese.
Add whatever kind of cheese trips your trigger. We prefer American for this and use enough to cover the bread.
Now, pile each sandwich with warm beef and carrots. Try to avoid the drippings from the beef. Just go for shredded meat and then pile some carrots on, too. Just do your best to eyeball an even amount to make it stretch evenly to all the bread.
Heat up your non-stick skillet to medium low. Remember, the key to a good grilled cheese is low and slow. It needs time to warm up all the stuff in the middle and the bread will get a lovely golden brown–unlike the burnt-to-a-crisp, cold cheese sandwiches I had growing up.
Place these loaded guys butter side down into the skillet, and watch them closely. When they look gorgeous, you’ve got yourself one mouth-watering, amazing, grilled beef roast sandwich.
This makes about eight sandwiches. Oh, and my kids love them served with ketchup so make sure to put that on the table! Serve with a salad or the perfect accompaniment to almost everything, THE Mac and Cheese.
- 3 lb. beef roast
- 1 large onion, thinly sliced
- 2 garlic cloves
- 3 carrots, shredded finely
- 1 loaf English muffin, Italian or Cheese Bread
- 12 (or so) slices of American cheese
- Butter, softened
- Salt and pepper
- Season a chuck roast with salt and pepper.
- Heat a skillet to medium high. Add oil and brown the roast on all sides -- about two minutes per side to seal in the flavor.
- Add a sliced onion and two cloves of garlic to the roast and the shredded carrots as well.
- Add 1 cup of water. Put the lid on and put it in the oven at 300 degrees for 2-3 hours. OR you can use the crock pot and cook it on low for 6-8 hours.
- Let the meat cool until you can shred it.
- Butter one side of every piece of a loaf of Italian bread or Cheese Bread.
- Place a slice of American cheese on each of the buttered bread sets and then add a pile of the roast beef and some of the shredded carrots.
- Heat a non-stick skillet or griddle to medium low and grill the buttered sides of the bread low and slow until golden brown and warm through.