18 Delicious Pot Roast Sandwiches Recipes Ultimate

Variety is the spice of life, and when it comes to comfort food, pot roast sandwiches are a hearty favorite that never disappoints. Whether you’re craving something classic or in the mood for a creative twist, our roundup of 18 Delicious Pot Roast Sandwiches Recipes is sure to inspire your next meal. Dive in and discover the ultimate comfort food that’s perfect for any day of the week!

Classic Pot Roast Sandwich with Horseradish Cream

Sometimes, the most comforting meals are the ones that remind us of home, where every bite feels like a warm embrace. This classic pot roast sandwich, with its tender meat and a hint of spicy horseradish cream, is just that—a simple yet deeply satisfying dish that feels like a Sunday dinner in every bite.

Ingredients

• Pot roast – 2 lbs
• Beef broth – 2 cups
• Horseradish – 2 tbsp
• Sour cream – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Baguette – 1

Instructions

1. Preheat your oven to 325°F.
2. Season the pot roast with salt and pepper on all sides.
3. Place the pot roast in a Dutch oven and pour beef broth over it. Cover with a lid.
4. Bake for 3 hours, or until the meat is fork-tender. Tip: For extra flavor, sear the roast on all sides before baking.
5. While the roast cooks, mix horseradish and sour cream in a small bowl. Refrigerate until ready to use. Tip: Adjust the horseradish amount based on your preference for spice.
6. Once the roast is done, remove it from the oven and let it rest for 10 minutes before shredding. Tip: Use two forks for easy shredding.
7. Slice the baguette in half lengthwise and toast lightly if desired.
8. Spread the horseradish cream on the bottom half of the baguette, then layer with shredded pot roast. Top with the other half of the baguette.

With its juicy, flavorful meat and creamy, tangy spread, this sandwich is a delight to the senses. Serve it with a side of pickles or a simple salad for a complete meal that’s both hearty and refreshing.

Slow Cooker Pot Roast Sandwich with Caramelized Onions

Zestfully, let’s embrace the comfort of a dish that simmers to perfection, filling the kitchen with aromas that whisper of home and heart. This recipe is a tender embrace, a slow dance of flavors that culminates in a sandwich both hearty and refined.

Ingredients

• Beef chuck roast – 3 lbs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Yellow onions – 2 large, sliced
• Beef broth – 1 cup
• Hoagie rolls – 4

Instructions

1. Season the beef chuck roast evenly with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the roast on all sides until deeply browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds the foundation of flavor.
4. Transfer the seared roast to a slow cooker.
5. In the same skillet, add the sliced onions and cook over medium heat, stirring occasionally, until caramelized, about 15 minutes. Tip: A pinch of sugar can speed up caramelization.
6. Add the caramelized onions and beef broth to the slow cooker with the roast.
7. Cover and cook on low for 8 hours, or until the meat is fork-tender. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
8. Once cooked, shred the meat with two forks directly in the slow cooker, mixing it with the onions and juices.
9. Toast the hoagie rolls lightly under a broiler for 1-2 minutes, until just golden.
10. Pile the shredded meat and onions onto the toasted rolls, spooning over some of the cooking juices for extra moisture.

Delightfully, the sandwich offers a symphony of textures—the tender, juicy meat against the slight crunch of the roll, the sweetness of onions melding with the rich, savory broth. Serve it with a side of crisp pickles or a simple green salad to cut through the richness.

BBQ Pot Roast Sandwich with Coleslaw

On a quiet afternoon, when the air carries the faint scent of charcoal and the sky stretches endlessly blue, there’s something deeply comforting about preparing a BBQ pot roast sandwich with coleslaw. It’s a dish that speaks of home, of slow-cooked tenderness, and the simple joy of assembling flavors that meld together in perfect harmony.

Ingredients

• Pot roast – 2 lbs
• BBQ sauce – 1 cup
• Coleslaw mix – 2 cups
• Mayonnaise – ½ cup
• Apple cider vinegar – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Buns – 4

Instructions

1. Preheat your oven to 300°F.
2. Season the pot roast with salt and pepper, then place it in a roasting pan.
3. Cover the pan tightly with aluminum foil and roast for 3 hours, or until the meat is fork-tender.
4. Remove the pot roast from the oven and shred it using two forks.
5. Mix the shredded meat with BBQ sauce in a bowl, ensuring it’s evenly coated.
6. In another bowl, combine coleslaw mix, mayonnaise, and apple cider vinegar to make the coleslaw.
7. Toast the buns lightly on a grill or in a toaster for about 1 minute, until they’re just golden.
8. Assemble the sandwiches by placing a generous amount of BBQ pot roast on the bottom bun, topping it with coleslaw, and then the top bun.

Soft shreds of meat, rich with BBQ sauce, contrast beautifully with the crisp, tangy coleslaw, all hugged by a lightly toasted bun. For an extra touch, serve these sandwiches with a side of pickles or a cold beer to cut through the richness.

French Dip Pot Roast Sandwich with Au Jus

Just like the quiet moments before dawn, this French Dip Pot Roast Sandwich with Au Jus brings a comforting warmth that slowly unfolds with each bite. It’s a dish that whispers of home, of tender meat and rich, savory juices, perfect for those reflective evenings when time seems to stand still.

Ingredients

• Beef chuck roast – 3 lbs
• Olive oil – 2 tbsp
• Beef broth – 4 cups
• French rolls – 4
• Provolone cheese – 8 slices

Instructions

1. Preheat your oven to 325°F.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the beef chuck roast generously with salt and pepper, then sear in the Dutch oven until browned on all sides, about 4 minutes per side.
4. Pour beef broth over the roast, ensuring it’s nearly submerged. Tip: For deeper flavor, add a splash of red wine to the broth.
5. Cover and transfer to the oven. Roast for 3 hours, or until the meat is fork-tender.
6. Remove the roast from the oven and let it rest for 15 minutes. Tip: Resting allows the juices to redistribute, making the meat even more succulent.
7. Slice the French rolls in half and toast them lightly under the broiler for 1-2 minutes.
8. Thinly slice the beef against the grain and divide among the rolls. Top each with 2 slices of provolone cheese.
9. Return the sandwiches to the broiler for 1 minute, just until the cheese is melted and bubbly.
10. Strain the cooking liquid to serve as au jus on the side. Tip: Skim off any excess fat for a clearer, more refined jus.

The sandwich is a harmony of textures—crisp bread giving way to tender beef, all enveloped in the rich, umami-packed au jus. Serve it with a side of crisp pickles or a simple green salad to cut through the richness, making each bite as memorable as the last.

Pot Roast Grilled Cheese Sandwich

Zestfully, let’s dive into the comfort of transforming last night’s pot roast into today’s indulgent grilled cheese sandwich. It’s a quiet kitchen kind of morning, where the sizzle of butter and the melt of cheese feel like a warm hug.

Ingredients

• Pot roast – 1 cup, shredded
• Cheddar cheese – ½ cup, shredded
• Bread – 4 slices
• Butter – 2 tbsp
• Garlic powder – ¼ tsp

Instructions

1. Heat a skillet over medium-low heat (300°F) to ensure even melting without burning.
2. Butter one side of each bread slice lightly, then sprinkle garlic powder evenly over the buttered sides for a subtle flavor boost.
3. Place two slices of bread, buttered side down, in the skillet. Layer each with ½ cup of shredded pot roast and ¼ cup of cheddar cheese.
4. Top with the remaining bread slices, buttered side up, pressing down gently to help the sandwich adhere.
5. Cook for 3-4 minutes on each side or until the bread is golden brown and the cheese has fully melted, adjusting the heat if necessary to prevent burning.
6. Let the sandwich rest for a minute before cutting to allow the cheese to set slightly, making it easier to handle.

Hearty and rich, the pot roast grilled cheese sandwich offers a delightful contrast between the crispy, buttery exterior and the tender, savory filling. Serve it with a side of pickles or a light salad to cut through the richness for a balanced meal.

Spicy Pot Roast Sandwich with Jalapeños

Remembering the warmth of a kitchen filled with the aroma of spices and slow-cooked meat, this dish brings comfort on a plate, a perfect blend of heat and heartiness that lingers in memory long after the last bite.

Ingredients

• Pot roast – 2 lbs
• Jalapeños – 2, sliced
• Garlic – 3 cloves, minced
• Beef broth – 1 cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Hoagie rolls – 4

Instructions

1. Preheat your oven to 325°F.
2. Season the pot roast with salt and black pepper evenly on all sides.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pot roast until browned on all sides, about 4 minutes per side.
4. Add minced garlic and sliced jalapeños around the pot roast, sautéing for 1 minute until fragrant.
5. Pour beef broth into the pot, scraping the bottom to loosen any browned bits for extra flavor.
6. Cover the pot and transfer it to the preheated oven. Cook for 3 hours, or until the meat is tender and easily shreds with a fork.
7. Remove the pot from the oven. Shred the meat using two forks, mixing it with the juices and jalapeños in the pot.
8. Toast the hoagie rolls lightly under a broiler for 1-2 minutes until golden.
9. Fill each roll with a generous amount of the shredded pot roast mixture.

Offering a tender, juicy bite with a spicy kick, this sandwich pairs wonderfully with a crisp, cold beer or a side of creamy coleslaw to balance the heat. The jalapeños add a vibrant crunch, making each bite a delightful contrast of textures.

Pot Roast Sandwich with Provolone and Roasted Peppers

Yesterday, as the evening light faded, I found myself craving something deeply comforting yet simple to prepare. The thought of tender pot roast nestled between slices of crusty bread, topped with melted provolone and sweet roasted peppers, seemed like the perfect answer.

Ingredients

• Pot roast – 2 lbs
• Provolone cheese – 4 slices
• Roasted red peppers – 1 cup
• French bread – 1 loaf
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Season the pot roast with salt and black pepper evenly on all sides.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pot roast for 3-4 minutes on each side until a golden crust forms.
4. Transfer the skillet to the preheated oven and roast for 2.5 hours, or until the meat is fork-tender.
5. Remove the pot roast from the oven and let it rest for 10 minutes before slicing thinly against the grain.
6. Slice the French bread loaf in half lengthwise and toast it lightly in the oven for 5 minutes at 350°F.
7. Layer the bottom half of the bread with sliced pot roast, followed by provolone cheese and roasted red peppers.
8. Place the top half of the bread over the fillings and return the sandwich to the oven for 5 minutes, or until the cheese is melted.
9. Remove from the oven, slice into servings, and serve immediately.

As you take your first bite, the melt-in-your-mouth pot roast paired with the creamy provolone and the slight sweetness of the peppers creates a harmony of flavors. For an extra touch, serve with a side of au jus for dipping, elevating the sandwich to a whole new level of deliciousness.

Open-Faced Pot Roast Sandwich with Gravy

Yesterday, as the rain gently tapped against my kitchen window, I found myself craving the comfort of a hearty, home-cooked meal. There’s something profoundly soothing about the slow simmer of pot roast, its aroma weaving through the house, promising warmth and satisfaction.

Ingredients

• Pot roast – 2 lbs
• Beef broth – 2 cups
• Flour – 2 tbsp
• Butter – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp
• Bread – 4 slices

Instructions

1. Preheat your oven to 325°F.
2. Season the pot roast with salt and pepper evenly on all sides.
3. In a large oven-safe pot, melt butter over medium heat. Tip: Ensure the pot is just large enough to fit the roast snugly for even cooking.
4. Add the pot roast to the pot, searing each side for 3-4 minutes until a golden-brown crust forms.
5. Pour beef broth into the pot, covering the roast halfway. Tip: The broth should come up about halfway up the sides of the roast for optimal moisture.
6. Cover the pot with a lid and transfer it to the preheated oven. Cook for 3 hours.
7. Remove the pot from the oven. Carefully take the roast out and let it rest on a cutting board for 10 minutes.
8. While the roast rests, place the pot on the stove over medium heat. Whisk flour into the remaining broth until the gravy thickens, about 5 minutes. Tip: For a smoother gravy, strain it through a fine mesh sieve.
9. Slice the pot roast against the grain into thin pieces.
10. Toast the bread slices until golden and crisp.
11. Place slices of pot roast on top of the toasted bread and drizzle generously with gravy.

But the magic of this dish lies in its simplicity and the tender, fall-apart texture of the pot roast, perfectly complemented by the rich, velvety gravy. Serve it with a side of roasted vegetables for a complete, comforting meal that feels like a hug on a plate.

Pot Roast Sliders with Mini Brioche Buns

On a quiet afternoon, when the light slants just so through the kitchen window, there’s something deeply comforting about pulling apart a tender pot roast slider, the mini brioche bun soft against your fingers, the flavors rich and familiar.

Ingredients

• Pot roast – 2 lbs
• Mini brioche buns – 12
• Beef broth – 1 cup
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 325°F.
2. Season the pot roast with salt and black pepper evenly on all sides.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pot roast until browned on all sides, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
4. Add minced garlic around the roast, sauté for 1 minute until fragrant.
5. Pour in beef broth, bring to a simmer.
6. Cover the pot and transfer to the oven. Cook for 3 hours, or until the meat falls apart easily with a fork. Tip: Check the broth level halfway through; add a splash more if it’s drying out.
7. Remove the pot from the oven. Shred the meat with two forks, mixing it with the juices in the pot.
8. Slice the mini brioche buns in half. Toast them lightly if desired. Tip: Toasting the buns adds a nice crunch and prevents them from getting soggy.
9. Assemble the sliders by placing a generous amount of shredded pot roast on the bottom half of each bun, then cover with the top half.

The sliders are a harmony of textures—the brioche’s slight sweetness against the savory, melt-in-your-mouth pot roast. Serve them on a wooden board for a rustic touch, or with a side of pickles for a sharp contrast.

Pot Roast Sandwich with Garlic Aioli

Remembering the comfort of a home-cooked meal, this pot roast sandwich brings warmth to any day. The garlic aioli adds a creamy, bold contrast that elevates the tender meat.

Ingredients

• Pot roast – 2 lbs
• Garlic – 3 cloves
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Hoagie rolls – 4

Instructions

1. Preheat your oven to 325°F. Place the pot roast in a baking dish, season with salt and black pepper, and cover tightly with foil. Bake for 3 hours, or until the meat is fork-tender.
2. While the roast cooks, mince the garlic cloves finely. In a small bowl, combine the minced garlic, mayonnaise, and lemon juice to make the aioli. Refrigerate until ready to use.
3. Once the pot roast is done, let it rest for 10 minutes before shredding it with two forks. This ensures the meat remains juicy.
4. Slice the hoagie rolls in half lengthwise, without cutting all the way through, to create a pocket. Toast them lightly in the oven for 5 minutes at 350°F for added crunch.
5. Spread a generous amount of garlic aioli on both sides of each roll. Fill with the shredded pot roast, pressing gently to compact the meat slightly.

For a delightful crunch, the toasted hoagie roll contrasts beautifully with the succulent pot roast. The garlic aioli melds everything together with its creamy tang, making each bite a harmonious blend of flavors. Try serving these sandwiches with a side of pickled vegetables for an extra zing.

Pot Roast Philly Cheese Steak Sandwich

Comfort comes in many forms, but few can rival the warmth of a well-made sandwich, especially when it’s a Pot Roast Philly Cheese Steak Sandwich. This dish is a hearty embrace, combining tender pot roast with the classic flavors of a Philly cheese steak, all nestled between slices of toasted bread.

Ingredients

• Pot roast – 2 lbs
• Provolone cheese – 8 slices
• Hoagie rolls – 4
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Season the pot roast with salt and black pepper evenly on all sides.
3. Heat olive oil in a large skillet over medium-high heat. Sear the pot roast on all sides until browned, about 4 minutes per side.
4. Transfer the pot roast to a baking dish and cover tightly with foil. Bake for 3 hours or until the meat is fork-tender.
5. Remove the pot roast from the oven and let it rest for 10 minutes. Then, shred the meat using two forks.
6. Slice the hoagie rolls in half lengthwise and butter the insides. Toast them in a skillet over medium heat until golden brown, about 2 minutes per side.
7. Divide the shredded pot roast among the bottom halves of the toasted rolls. Top each with 2 slices of provolone cheese.
8. Place the sandwiches under a broiler set to high until the cheese is melted and bubbly, about 1 minute.
9. Cover with the top halves of the rolls and serve immediately.

Amazingly, the sandwich boasts a perfect balance of textures—crispy bread, melty cheese, and succulent meat. For an extra touch, serve it with a side of au jus for dipping, enhancing the flavors even further.

Pot Roast Sandwich with Swiss Cheese and Mushrooms

Dusk settles softly outside, casting long shadows that stretch across the kitchen floor, where the aroma of pot roast fills the air, promising comfort in every bite. This sandwich, with its tender meat, melted Swiss cheese, and earthy mushrooms, is a hug in culinary form, perfect for those moments when only something deeply satisfying will do.

Ingredients

• Pot roast – 2 cups, shredded
• Swiss cheese – 4 slices
• Mushrooms – 1 cup, sliced
• Butter – 2 tbsp
• Hoagie rolls – 4

Instructions

1. Preheat your oven to 350°F to warm the hoagie rolls slightly, about 5 minutes, for a crisp exterior.
2. In a skillet over medium heat, melt 1 tbsp of butter and sauté the mushrooms until they’re golden and tender, about 5 minutes, stirring occasionally to prevent burning.
3. Layer the shredded pot roast evenly on the bottom half of each hoagie roll, ensuring every sandwich gets a generous amount.
4. Top the pot roast with the sautéed mushrooms, distributing them evenly across all sandwiches.
5. Place a slice of Swiss cheese on top of the mushrooms on each sandwich, allowing it to melt slightly from the heat of the ingredients.
6. Close the sandwiches with the top halves of the hoagie rolls and press down gently to meld the flavors together.
7. In the same skillet, melt the remaining 1 tbsp of butter over medium heat and toast the sandwiches for 2-3 minutes on each side, or until the bread is golden and the cheese is fully melted.

Kindly savor the contrast of textures—the crunch of the toasted roll against the succulent pot roast and the creamy Swiss cheese. For an extra touch, serve with a side of au jus for dipping, elevating each bite into a moment of pure bliss.

Pot Roast Banh Mi Sandwich

Zenfully blending the comfort of American pot roast with the vibrant flavors of a Vietnamese Banh Mi, this sandwich is a culinary bridge between two worlds. It’s a dish that invites you to slow down and savor each bite, much like the slow cooking process that brings it to life.

Ingredients

• Pot roast – 2 lbs
• French baguette – 1
• Carrots – 1 cup, julienned
• Daikon – 1 cup, julienned
• Mayonnaise – ¼ cup
• Sriracha – 1 tbsp
• Cilantro – ¼ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 300°F. Season the pot roast with salt and black pepper, then place it in a Dutch oven. Cover and cook for 3 hours, or until the meat is fork-tender. Tip: For extra flavor, sear the roast on all sides before slow cooking.
2. While the roast cooks, mix the julienned carrots and daikon with a pinch of salt. Let them sit for 30 minutes to soften, then rinse and drain. Tip: This quick pickle adds a refreshing crunch to the sandwich.
3. Combine mayonnaise and sriracha in a small bowl. Set aside. Tip: Adjust the sriracha to your heat preference.
4. Once the pot roast is done, shred the meat using two forks.
5. Slice the French baguette lengthwise, but not all the way through. Spread the sriracha mayonnaise on both sides.
6. Layer the shredded pot roast, pickled carrots and daikon, and cilantro leaves inside the baguette.
7. Press the sandwich lightly to compact the fillings, then slice into individual servings.

Delightfully, the pot roast Banh Mi sandwich offers a tender, juicy texture with a spicy kick, balanced by the crisp, tangy pickled vegetables. Serve it with a side of sweet potato fries for a comforting meal that’s both familiar and exciting.

Pot Roast Sandwich with Blue Cheese and Bacon

Kindly imagine the comfort of a dish that wraps you in warmth, a culinary hug that speaks of home and heart. This pot roast sandwich, with its melty blue cheese and crispy bacon, is a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• Pot roast – 2 lbs
• Blue cheese – ½ cup
• Bacon – 6 slices
• Hoagie rolls – 4
• Butter – 2 tbsp

Instructions

1. Preheat your oven to 350°F to warm the pot roast evenly.
2. Place the pot roast in a baking dish, cover with foil, and heat for 20 minutes, or until it’s warmed through. Tip: Letting the roast rest under foil ensures it stays juicy.
3. While the roast warms, cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels.
4. Slice the hoagie rolls in half and butter the insides lightly. Toast them in the oven for 5 minutes at 350°F for a crisp texture.
5. Shred the warmed pot roast into bite-sized pieces using two forks. Tip: Shredding against the grain makes the meat more tender.
6. Assemble the sandwiches by layering the shredded pot roast, crumbled blue cheese, and bacon on the toasted rolls.
7. Return the assembled sandwiches to the oven for 3 minutes, just until the blue cheese begins to melt. Tip: Watch closely to prevent the bread from over-toasting.

Soft, succulent pot roast meets the sharp tang of blue cheese, all balanced by the smoky crunch of bacon. Serve these sandwiches with a side of pickles or a crisp salad to cut through the richness.

Pot Roast Sandwich with Avocado and Chipotle Mayo

Remembering the comfort of a home-cooked meal, this dish brings together the heartiness of pot roast with the creamy texture of avocado, all tied together with a smoky chipotle mayo. It’s a sandwich that feels like a warm hug on a plate, perfect for those days when you need a little extra comfort.

Ingredients

• Pot roast – 2 cups, shredded
• Avocado – 1, sliced
• Chipotle mayo – 2 tbsp
• Bread – 4 slices

Instructions

1. Preheat your oven to 350°F to warm the pot roast if it’s not already hot.
2. While the oven heats, slice the avocado thinly, ensuring each piece is even for the perfect bite.
3. Spread 1 tbsp of chipotle mayo evenly on two slices of bread, creating a flavorful base for your sandwich.
4. Layer 1 cup of shredded pot roast on each of the mayo-covered bread slices, distributing it evenly to cover the surface.
5. Arrange the avocado slices on top of the pot roast, covering it completely for a creamy texture in every bite.
6. Top with the remaining bread slices, pressing down gently to secure the sandwich together.
7. Heat a pan over medium heat for 2 minutes before placing the sandwich in it, toasting each side for 3 minutes or until golden brown and crispy.

For an extra touch, serve the sandwich with a side of sweet potato fries or a crisp salad. The combination of the tender pot roast, creamy avocado, and spicy chipotle mayo creates a symphony of flavors and textures that’s both satisfying and indulgent.

Pot Roast Sandwich with Pickled Vegetables

Comfort comes in many forms, but today, it’s nestled between slices of crusty bread, with tender pot roast and tangy pickled vegetables creating a symphony of flavors that feel like a warm hug.

Ingredients

• Pot roast – 2 lbs
• Beef broth – 2 cups
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Hoagie rolls – 4
• Pickled vegetables – 1 cup

Instructions

1. Preheat your oven to 325°F.
2. Season the pot roast with salt and black pepper on all sides.
3. In a large oven-safe pot, sear the pot roast over medium-high heat until all sides are browned, about 4 minutes per side. Tip: Don’t rush the searing; it builds flavor.
4. Add minced garlic and beef broth to the pot, scraping the bottom to loosen any browned bits.
5. Cover the pot and transfer it to the oven. Cook for 3 hours, or until the meat is fork-tender. Tip: Check the liquid level halfway through; add more broth if needed.
6. Remove the pot roast from the oven and let it rest for 10 minutes before shredding. Tip: Use two forks for easy shredding.
7. Slice the hoagie rolls open and lightly toast them if desired.
8. Pile the shredded pot roast onto the rolls and top with pickled vegetables.

As you take your first bite, the melt-in-your-mouth pot roast contrasts beautifully with the crisp, vinegary pickled vegetables, offering a delightful play of textures. For an extra touch, drizzle a bit of the cooking juices over the sandwich before serving.

Pot Roast Sandwich with Pesto and Mozzarella

Fond memories of Sunday dinners come flooding back with this comforting dish, a tender pot roast nestled between slices of crusty bread, adorned with vibrant pesto and melted mozzarella. It’s a simple yet profound pleasure, a reminder of the warmth that good food can bring to any day.

Ingredients

• Pot roast – 2 lbs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Beef broth – 1 cup
• Pesto – ¼ cup
• Mozzarella cheese – 4 slices
• Bread – 4 slices

Instructions

1. Preheat your oven to 325°F.
2. Season the pot roast evenly with salt and black pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the pot roast on all sides until browned, about 4 minutes per side.
4. Pour beef broth into the pot, cover, and transfer to the oven. Cook for 3 hours, or until the meat is fork-tender.
5. Remove the pot roast from the oven and let it rest for 10 minutes. Then, shred the meat using two forks.
6. Spread pesto on one side of each bread slice.
7. Divide the shredded pot roast among two slices of bread, top with mozzarella slices, and cover with the remaining bread slices.
8. Heat a pan over medium heat. Place the sandwiches in the pan and cook for 3-4 minutes on each side, or until the bread is toasted and the cheese has melted.

Kindly savor the contrast of textures—the crispness of the bread against the succulent, flavorful meat, and the creamy melt of mozzarella. For an extra touch, serve with a side of roasted vegetables or a simple salad to round out the meal.

Pot Roast Sandwich with Fried Egg and Hollandaise

Kindly imagine the comfort of a Sunday morning, where the air is filled with the aroma of slow-cooked pot roast, now transformed into a sandwich that hugs your soul. The addition of a fried egg and hollandaise turns it into a melody of textures and flavors, a dish that speaks of home and heart.

Ingredients

• Pot roast – 2 cups, shredded
• Eggs – 2
• Hollandaise sauce – ½ cup
• Bread – 2 slices
• Butter – 1 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Heat a skillet over medium heat and melt the butter.
2. Place the bread slices in the skillet, toasting each side for 2 minutes or until golden brown.
3. In the same skillet, crack the eggs, seasoning with salt and pepper. Cook for 3 minutes for a runny yolk or 5 minutes for firm.
4. Layer the shredded pot roast on one slice of toasted bread.
5. Top the pot roast with the fried egg.
6. Drizzle hollandaise sauce over the egg.
7. Cover with the second slice of bread and serve immediately.

Every bite of this sandwich is a journey through creamy, savory, and slightly tangy flavors, with the egg yolk adding a rich, velvety texture. Try serving it with a side of crispy hash browns for an extra touch of indulgence.

Conclusion

Hungry for a hearty meal? Our roundup of 18 Delicious Pot Roast Sandwiches Recipes Ultimate offers a treasure trove of flavors to explore. Whether you’re craving classic comfort or a bold twist, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! Loved what you saw? Share the love on Pinterest and spread the joy of cooking.

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