Tender beef roast made in the crock pot and piled onto sandwiches with goozy cheese and grilled to sandwich perfection! I mean, what’s not to love?
Easy, to customize to your taste, these beauties are everything you love about pot roast contained in a sandwich. Use your favorite bread, your favorite cheese, add sautéed mushrooms, caramelized onions, shredded carrots cooked with the roast, and you have a winner of a dinner that you can adjust to any crowd size!
To begin, season about a 3 lb. chuck roast with plenty of freshly-ground pepper, salt, and garlic powder — season to your taste, but I just sprinkle the roast pretty liberally.
Next, I heat up my cast iron skillet to medium high, add 2-3 T. coconut or olive oil and flop that big ol’ piece of beef in there to brown it on all sides. This shouldn’t take long, maybe two minutes per side. You’re not cooking it, just sealing in flavor.
Next, if you’d like carrots, peel three good-sized carrots and shred them using the small holes on a cheese grater or in a food processor.
If you have all day, throw all of the beef and carrot goodness into your crock pot and cook on low for 8-10 hours or on high for at least 4-6 hours.
Or, if you prefer the oven, put it in a dutch oven with a cup of water and the lid on and cook at 350 degrees for 2-3 hours or until beef shreds with a fork.
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 THE 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 (pictured is white 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 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.
- 3 lb. beef roast, preferably chuck roast
- 1 loaf soft bread
- Garlic powder
- Cheese slices
- Sprinkle one side of the roast with salt, pepper, and garlic powder.
- Heat cast iron skillet to medium high and sear all sides of the roast in coconut or olive oil.
- If using crock pot, set the roast in and cook on high for 4-6 hours or low for 4-6 hours. Add in grated carrots if desired. If cooking in oven, add 1 cup of water, cover and cook at 350 degrees for 3-4 hours or until able to be shredded with a fork.
- Butter one side of each piece of bread. To the not-buttered side, add shredded beef, a piece of cheese, and any optional toppings. Assemble sandwiches with buttered sides out and grill over low heat until golden brown. Serve warm.