Are you looking for a delicious and satisfying meal that’s perfect for any time of day? Look no further than the humble pot roast sandwich. With its rich, tender beef and flavorful sauce, this classic comfort food can be elevated to new heights with a variety of creative twists.
In this article, we’ll explore 18 mouthwatering pot roast sandwich recipes that are sure to please even the pickiest eaters. From classic slow-cooked pot roast sandwiches to spicy Sriracha-infused sliders and everything in between, there’s something for everyone on this list. Whether you’re a fan of bold flavors or subtle nuances, we’ve got you covered.
In the following pages, we’ll dive into each recipe, providing step-by-step instructions and mouthwatering photos that will make your taste buds do the happy dance. So grab a sandwich plate, get ready to drool, and let’s get started on this culinary journey!
Classic Slow-Cooked Pot Roast Sandwich
Slow-cooked pot roast is a comfort food classic, and when served on a soft bun with melted cheese and tangy slaw, it becomes an unbeatable sandwich. This recipe yields tender, flavorful roast that’s perfect for sandwiches or serving alongside mashed potatoes.
Ingredients:
– 2 pounds beef pot roast (such as chuck or round)
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 hamburger buns
– Melted cheddar cheese (optional)
– Coleslaw (store-bought or homemade)
Instructions:
1. Preheat slow cooker on low.
2. Season the roast with salt, pepper, and thyme. Place in the slow cooker.
3. Add sliced onion, minced garlic, beef broth, and tomato paste to the slow cooker.
4. Cook for 8-10 hours or overnight.
5. Slice the cooked pot roast thinly against the grain.
6. Assemble sandwiches by placing the roast on hamburger buns, topping with melted cheese (if using), and adding a dollop of coleslaw.
Cooking Time: 8-10 hours
Spicy Sriracha Pot Roast Sliders
Elevate your slider game with this bold and spicy recipe that combines the richness of pot roast with the fiery kick of sriracha.
Ingredients:
– 1 pound beef chuck, sliced into thin strips
– 1/4 cup sriracha sauce
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 4 hamburger buns
– Optional toppings: shredded lettuce, diced tomatoes, pickled jalapeños
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium-high heat. Add onion and cook until caramelized, about 5 minutes.
3. Add garlic, sriracha sauce, brown sugar, cumin, salt, and pepper. Cook for an additional minute.
4. Add beef strips to the pot, stirring to combine with the spice mixture. Cover and transfer to the preheated oven.
5. Roast for 2-1/2 hours or until tender. Assemble sliders by placing beef onto buns and adding desired toppings.
Cooking Time: 2-3 hours
Caramelized Onion and Swiss Pot Roast Sandwich
This mouthwatering sandwich combines the rich flavors of caramelized onions and melted Swiss cheese with tender pot roast, all nestled between a soft baguette. A perfect comfort food for any time of day.
Ingredients:
– 1 lb beef pot roast
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup Swiss cheese, shredded
– 1 baguette, split lengthwise
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt and pepper.
3. In a large skillet, cook the sliced onions over medium-low heat for 30 minutes, stirring occasionally, until caramelized.
4. Place the pot roast in a Dutch oven or slow cooker and top with the caramelized onions.
5. Cook the pot roast to desired doneness (about 2-3 hours).
6. Assemble the sandwiches by placing the roasted beef on the baguette, topped with melted Swiss cheese.
Cooking Time: 2-3 hours
BBQ Pot Roast Sandwich with Coleslaw
Transform a classic comfort food into a mouthwatering sandwich by slow-cooking tender pot roast in sweet and tangy BBQ sauce, then serving it on soft buns with a refreshing side of coleslaw.
Ingredients:
– 2 pounds beef pot roast
– 1 cup BBQ sauce
– 4 hamburger buns
– Coleslaw (store-bought or homemade)
– Lettuce, tomato, cheese (optional)
Instructions:
1. Preheat oven to 300°F.
2. Season the pot roast with salt and pepper. Place it in a large Dutch oven or slow cooker.
3. Pour in the BBQ sauce, making sure the roast is covered.
4. Cover the dish and cook for 6-8 hours, or until the meat is tender and falls apart easily.
5. Split the hamburger buns in half and toast them lightly.
6. Assemble the sandwiches by slicing the pot roast thinly and placing it on the toasted buns.
7. Top with coleslaw, lettuce, tomato, cheese (if using), and serve immediately.
Cooking Time: 6-8 hours
Garlic Butter Pot Roast French Dip
Savor the rich flavors of a slow-cooked pot roast smothered in garlic butter and served with crispy bread and a side of tangy au jus.
Ingredients:
– 3-pound beef pot roast
– 2 tablespoons unsalted butter, softened
– 4 cloves garlic, minced
– 1 cup beef broth
– 1/2 cup red wine (optional)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 4 slices of baguette or French bread
– Au jus ingredients (see below)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, melt butter over medium-high heat. Add garlic and cook until fragrant, about 1 minute.
3. Sear pot roast on all sides until browned, about 5 minutes per side. Remove from pot and set aside.
4. Add beef broth, red wine (if using), and thyme to the pot. Bring to a boil, then cover and transfer to oven.
5. Roast for 2 1/2 hours or until tender. Slice pot roast against the grain.
6. Serve with crispy bread and au jus made by whisking together beef broth and butter.
Cooking Time: 2 1/2 hours
Creamy Horseradish Pot Roast Sandwich
Get ready to elevate your sandwich game with this mouthwatering combination of tender pot roast, creamy horseradish sauce, and crispy bread. This recipe is perfect for a comforting lunch or dinner.
Ingredients:
– 2 lbs beef pot roast
– 1/4 cup cream
– 2 tbsp prepared horseradish
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– Salt and pepper, to taste
– 4 slices of bread ( Ciabatta or baguette work well)
– Lettuce leaves and tomato slices, optional
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt and pepper.
3. Roast the pot roast for 2-3 hours, or until tender.
4. Meanwhile, combine cream, horseradish, Dijon mustard, and Worcestershire sauce in a bowl. Stir well to combine.
5. Slice the roasted pot roast thinly against the grain.
6. Assemble sandwiches by spreading the creamy horseradish sauce on the bread, followed by sliced pot roast and lettuce/tomato leaves (if using).
7. Serve immediately and enjoy!
Cooking Time: 2-3 hours (roasting time) + assembly time
Jalapeño Popper Pot Roast Sliders
Elevate your slider game with the bold flavors of pot roast and spicy jalapeños. These addictive bites are perfect for a party or a cozy night in.
Ingredients:
– 1 lb beef pot roast, thinly sliced
– 1/2 cup cream cheese, softened
– 1/4 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon olive oil
– 4 hamburger buns
– Optional toppings: diced onions, pickles, sour cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together pot roast, cream cheese, cheddar cheese, cilantro, and jalapeños.
3. Form into small patties, about 1/4 inch thick.
4. Brush both sides of the patties with olive oil.
5. Cook on a baking sheet for 12-15 minutes or until cooked through.
6. Assemble sliders by placing a patty on each bun and adding desired toppings.
Cooking Time: 12-15 minutes
Pot Roast Philly Cheesesteak Sandwich
Transform your classic cheesesteak sandwich into a hearty, comforting meal with the addition of tender pot roast. This unique twist on a Philadelphia favorite is sure to become a new family favorite.
Ingredients:
– 1 pound pot roast (such as chuck or round)
– 2 tablespoons olive oil
– 1 large onion, sliced
– 3 cloves garlic, minced
– 8 ounces beef broth
– 4 hoagie rolls
– 4 slices provolone cheese
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Optional: sautéed bell peppers, mushrooms, or hot peppers for added flavor
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pot roast with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear pot roast until browned on all sides, about 5 minutes. Remove from heat.
4. Add sliced onions and minced garlic to the pot; cook until onions are caramelized, about 10-12 minutes.
5. Add beef broth to the pot, scraping up any browned bits.
6. Simmer pot roast in the sauce for 2-3 hours or until tender.
7. Assemble sandwiches by slicing pot roast and placing it on hoagie rolls with melted provolone cheese and shredded mozzarella.
8. Serve immediately.
Cooking Time: 2-3 hours
Balsamic Glazed Pot Roast Sandwich
Elevate your sandwich game with this mouthwatering Balsamic Glazed Pot Roast Sandwich recipe. Tender pot roast, crispy glaze, and melted cheese on a toasted baguette – it’s a match made in heaven!
Ingredients:
– 1 (2-pound) beef pot roast
– 1/4 cup balsamic vinegar
– 2 tablespoons brown sugar
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 slices of cheese (such as cheddar or provolone)
– 4 baguette slices, toasted
Instructions:
1. Preheat oven to 325°F.
2. Season the pot roast with salt, pepper, and thyme.
3. In a small bowl, whisk together balsamic vinegar and brown sugar. Brush the glaze all over the pot roast.
4. Place the pot roast in a roasting pan and drizzle with olive oil.
5. Roast for 2-1/2 to 3 hours or until tender.
6. Assemble sandwiches by slicing the roasted pot roast, placing on toasted baguette, and topping with cheese.
Cooking Time: 2-1/2 to 3 hours
Pot Roast Grilled Cheese with Cheddar
Elevate your grilled cheese game with this creative twist: slow-cooked pot roast adds rich, tender beef to the classic comfort food. This recipe combines the best of both worlds in a mouthwatering sandwich.
Ingredients:
– 1 pound cooked pot roast (such as chuck or rump), shredded
– 2 tablespoons butter
– 2 slices white bread
– 2 slices cheddar cheese
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter one side of each bread slice.
3. Place one bread slice, butter-side down, on the grill.
4. Top with shredded pot roast, cheddar cheese, and another bread slice (butter-side up).
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Flip and cook for an additional 2 minutes, until the other side is also toasted.
7. Serve immediately.
Cooking Time: 4-5 minutes per side
Avocado and Bacon Pot Roast Sandwich
Elevate your sandwich game with this creamy, savory, and satisfying Avocado and Bacon Pot Roast Sandwich. Slow-cooked pot roast meets crispy bacon and fresh avocado for a match made in heaven.
Ingredients:
– 1 lb beef pot roast
– 6 slices of thick-cut bacon
– 2 ripe avocados
– 4 hamburger buns
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped lettuce, tomato, and red onion
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt and pepper.
3. Sear the pot roast in a hot skillet for 2-3 minutes per side, then transfer it to a Dutch oven or slow cooker.
4. Cook the bacon slices in the same skillet until crispy, flipping halfway through.
5. Mash the avocados in a bowl and set aside.
6. Once the pot roast is tender (about 3 hours), slice it thinly against the grain.
7. Assemble the sandwiches by spreading mashed avocado on each bun, followed by sliced pot roast, crumbled bacon, and optional toppings.
Cooking Time: 3 hours for pot roast, plus 10-15 minutes for assembling sandwiches.
Pot Roast Banh Mi with Pickled Veggies
This recipe combines the tender and flavorful pot roast with the vibrant, tangy flavors of pickled veggies, all wrapped up in a crispy banh mi sandwich. The result is a unique fusion that will delight your taste buds.
Ingredients:
– 2 lbs beef pot roast
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 4 baguette slices
– Pickled veggie slaw (see below)
– Fresh cilantro leaves
Pickled Veggie Slaw:
– 2 cups mixed vegetables (carrots, cucumber, bell peppers, etc.)
– 1/4 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C). Season the pot roast with soy sauce, brown sugar, and rice vinegar.
2. Roast the pot roast for 2-3 hours or until tender.
3. Meanwhile, make the pickled veggie slaw by combining mixed vegetables, rice vinegar, sugar, water, salt, and pepper in a bowl. Refrigerate for at least 30 minutes.
4. Slice the baguette into 1-inch pieces. Assemble the banh mi by placing sliced pot roast on the bread, topping with pickled veggie slaw, and finishing with fresh cilantro leaves.
Cooking Time: 2-3 hours (pot roast) + 30 minutes (pickled veggies)
Blue Cheese and Caramelized Pear Pot Roast Sandwich
Elevate your lunch game with this sweet and savory Blue Cheese and Caramelized Pear Pot Roast Sandwich. Slow-cooked pot roast, crispy blue cheese crumbles, and tender caramelized pears come together for a flavor explosion that will leave you wanting more.
Ingredients:
– 1 lb beef pot roast
– 2 tbsp olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tsp dried thyme
– 1/4 cup blue cheese crumbles
– 2 ripe pears, sliced
– 4 slices of bread ( Ciabatta or rustic bread work well)
– Mayonnaise or mustard (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season pot roast with thyme and brown in olive oil. Transfer to a slow cooker with onion and garlic.
3. Cook on low for 8-10 hours, or until tender.
4. Meanwhile, caramelize pears by cooking them in a pan over medium heat with a little butter and sugar until golden.
5. Assemble sandwiches by slicing pot roast and layering with caramelized pears, blue cheese crumbles, and bread.
6. Serve immediately and enjoy!
Cooking Time: 8-10 hours (slow cooker), 30 minutes (caramelizing pears)
Pot Roast Pesto Panini
A flavorful twist on the classic panini, this recipe combines tender pot roast with creamy pesto and melted mozzarella cheese for a satisfying sandwich.
Ingredients:
– 2 cups shredded pot roast ( leftover or cooked)
– 1/4 cup pesto
– 2 tablespoons olive oil
– 2 slices of bread ( Ciabatta or Italian-style)
– 2 slices of mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat a panini press or grill to medium-high heat.
2. In a small bowl, mix together the shredded pot roast and pesto until well combined.
3. Brush the olive oil on one side of each bread slice.
4. Place one slice of bread, olive oil-side down, in the panini press or grill.
5. Top with the pot roast-pesto mixture, mozzarella cheese, and remaining bread slice (olive oil-side up).
6. Cook for 3-4 minutes or until the cheese is melted and the bread is toasted.
7. Serve immediately and enjoy!
Cooking Time: 3-4 minutes
Sweet and Spicy Mango Pot Roast Sandwich
Elevate your sandwich game with this unique fusion of sweet and spicy flavors. Tender pot roast, caramelized mango, and crispy jalapeños come together to create a mouthwatering combination that will leave you craving more.
Ingredients:
– 1 lb beef pot roast
– 2 cups chopped fresh mango
– 1/4 cup brown sugar
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 2 jalapeños, sliced
– 4 hamburger buns
– Coleslaw or pickles (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the pot roast with salt and pepper.
3. In a separate pan, caramelize the mango with brown sugar, soy sauce, honey, cumin, and smoked paprika for 10-12 minutes or until tender.
4. Roast the pot roast in the oven for 2-3 hours or until tender.
5. Assemble the sandwiches by placing the roasted pot roast on a bun, topping with caramelized mango, jalapeños, and coleslaw or pickles (if using).
Cooking Time: 2-3 hours (roasting time) + 10-12 minutes (mango preparation)
Pot Roast Reuben with Sauerkraut
Transform your classic reuben sandwich into a hearty main dish by adding tender pot roast and tangy sauerkraut. This comforting recipe is perfect for a cold winter’s day.
Ingredients:
– 2 lbs beef pot roast
– 1/4 cup caraway seeds
– 2 tbsp butter
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 cup sauerkraut, drained and rinsed
– 1/4 cup Thousand Island dressing
– 4 slices rye bread
– Swiss cheese, shredded (optional)
Instructions:
1. Preheat oven to 300°F.
2. Season pot roast with caraway seeds, salt, and pepper.
3. Brown pot roast in butter, then transfer to a Dutch oven with sliced onion and garlic.
4. Roast for 2-3 hours or until tender.
5. Warm sauerkraut by simmering it in the Thousand Island dressing for 10 minutes.
6. Assemble sandwiches by placing pot roast on rye bread, topping with sauerkraut and Swiss cheese (if using).
7. Serve immediately.
Cooking Time: 2-3 hours
Loaded Pot Roast Nacho Sandwich
Elevate your sandwich game with this mouthwatering combination of tender pot roast, creamy nachos, and melted cheese. This recipe is perfect for a satisfying meal or snack.
Ingredients:
– 1 pound beef pot roast
– 1 cup nacho cheese sauce
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 1/4 cup chopped fresh cilantro
– 4 hamburger buns
– Optional toppings: diced tomatoes, sour cream, jalapeños
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the pot roast into thin strips and place on a baking sheet.
3. Drizzle with nacho cheese sauce and sprinkle with shredded cheddar cheese.
4. Bake for 10-12 minutes or until the cheese is melted and bubbly.
5. Meanwhile, toast the hamburger buns by grilling them lightly or baking in the oven for 2-3 minutes.
6. Assemble the sandwiches by placing the pot roast mixture on top of the toasted buns, followed by any desired toppings.
Cooking Time: 15-17 minutes
Pot Roast Ciabatta with Sun-Dried Tomato Aioli
A hearty sandwich filled with tender pot roast, melted cheddar cheese, and creamy sun-dried tomato aioli, all held together by crispy ciabatta bread.
Ingredients:
– 1 lb beef pot roast
– 2 tbsp olive oil
– 4 slices of ciabatta bread
– 1 cup shredded cheddar cheese
– 1/2 cup sun-dried tomato aioli (see below)
– Salt and pepper to taste
Sun-Dried Tomato Aioli:
– 1/2 cup mayonnaise
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped sun-dried tomatoes
– Garlic powder, to taste
Instructions:
1. Preheat oven to 325°F.
2. Season the pot roast with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Sear the pot roast until browned on all sides, about 5 minutes. Transfer the pot roast to the preheated oven and cook for 2-1/2 hours or until tender.
3. Meanwhile, toast the ciabatta slices. Assemble the sandwiches by placing the sliced pot roast, melted cheddar cheese, and sun-dried tomato aioli on each slice of bread.
4. Serve immediately.
Cooking Time: 3-1/2 hours (including prep time)
Summary
Get ready to elevate your sandwich game with these 18 mouthwatering pot roast sandwiches! From classic slow-cooked recipes to bold and spicy twists, there’s something for everyone. Try pairing tender pot roast with caramelized onions and Swiss cheese, or spice things up with sriracha and jalapeños. You can even add a creamy kick with horseradish or balsamic glaze. Whether you’re in the mood for comfort food or a flavorful adventure, these recipes will inspire you to get creative in the kitchen.
