By: Becky Hardin
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When I visit home, one of my favorite comfort foods is an Open Faced Roast Beef Sandwich. This crowd-pleaser is made with just a few ingredients that provide layers of flavor and texture. The roast beef is made in a slow cooker for an easy hands-off recipe with minimal prep. It comes out hot, juicy, and perfectly tender!
Table of Contents
Why We Love This Open Faced Roast Beef Sandwich Recipe
Brace yourself: I am about to blow your mind with this delicious Open Faced Roast Beef Sandwich recipe! Crusty bread is topped with creamy mashed potatoes, slow cooker roast beef, and a sprinkling of cheese and au jus.
Variations on Open Faced Roast Beef Sandwiches
These roast beef sandwiches are so tasty as is, but you can change up the flavor by using a different spice mix in place of the Italian dressing mix. Ranch seasoning or herbs de Provence are both great choices. And for a slightly healthier swap, try using mashed cauliflower instead of potatoes.
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How to Store and Reheat
I recommend storing the components of these open faced sandwiches separately, since they can become soggy if left fully assembled. Store the beef and potatoes in separate airtight containers for up to 4 days. Reheat in the microwave and toast the bread to serve.
How to Freeze
You can freeze the meat and potatoes for this recipe for up to 3 months. Simply place them in separate airtight containers or Ziplock bags. Let thaw overnight in the refrigerator before reheating and assembling.
Serving Suggestions
These hot roast beef sandwiches are a pretty hearty dish on their own. Piled up with mashed potatoes, slow cooked beef, cheese, and au jus sauce, you have a full meal here. But you could serve up extra mashed potatoes on the side, make some potato wedges, add some baked beans, or add some spicy broccoli to get your veggies in. As an added bonus, any leftovers can be used for beef au jus sandwiches!
What kind of meat do you use for roast beef sandwiches?
I recommend using chuck or rump roast for this recipe. Since you’re slow cooking the beef, you want a fairly tough cut that will soften without falling apart. After a few hours in the crock pot, it will be perfectly tender.
What cheese goes with roast beef?
I love gruyere for these sandwiches! It tastes amazing melted over the beef and slathered with au jus. But you could also use Swiss cheese or any cheese you really love.
What kind of mashed potatoes should I use?
Use these make ahead mashed potatoes if you want to prep ahead of time. Or else you can try these easy boiled mashed potatoes, or store-bought/pre-made potatoes.
How many sandwiches does a pound of roast beef make?
Each pound of roast beef will make about 2 sandwiches.
Is a roast beef sandwich better hot or cold?
These open faced sandwiches are mouth-wateringly delicious when served hot, but they taste great cold too. Especially if you’re eating leftovers for lunch the next day!
What condiment goes with a roast beef sandwich?
These sandwiches are great with mustard cream sauce or mayonnaise!
More Beef Sandwiches to Try
- Slow Cooker Italian Beef Sandwiches
- Reuben Sandwiches
- Meatball Subs
- Maid Rite Sandwiches
- Philly Cheesesteaks
- Crockpot French Dip Sandwiches
Recipe
Open Faced Roast Beef Sandwich Recipe
4.50 from 48 votes
Author: Becky Hardin
Prep: 30 minutes minutes
Cook: 8 hours hours
Total: 8 hours hours 30 minutes minutes
Serves8 sandwiches
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Nothing is more delicious than tender slow cooked roast beef, creamy mashed potatoes, and cheese piled onto a hot open faced sandwich. I love the way the bread sops up the au jus!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 5 pounds beef roast such as chuck or rump
- 4 ounces au jus seasoning mix (2 packages)
- 4 ounces dry Italian salad dressing mix (2 packages)
- 32 ounces low-sodium beef broth
- 4 cups mashed potatoes (click for recipe)
- 8 slices bread thick and crusty, such as Texas Toast
- ½ cup freshly shredded gruyere cheese
Recommended Equipment
Instructions
Spray your crockpot with nonstick spray. Place the beef roast inside and sprinkle with the four packets of seasoning.
5 pounds beef roast, 4 ounces au jus seasoning mix, 4 ounces dry Italian salad dressing mix
Pour the beef broth over the roast.
32 ounces low-sodium beef broth
Cook on high for 6-8 hours or until tender.
When cooked, strain the broth into a bowl and reserve.
Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
Prepare the mashed potatoes.
4 cups mashed potatoes
Toast the bread. For extra-thick slices, broil for 2-4 minutes until golden.
8 slices bread
Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with gruyere cheese.
½ cup freshly shredded gruyere cheese
Serve with a knife and fork. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use my recipe for make-ahead mashed potatoes, cook up your own, or buy prepared mashed potatoes at the store.
- Be sure to spray the slow cooker with nonstick spray before adding the other ingredients.
- The beef is the star of the show, so use the best quality you can. You won’t regret it!
- Don’t assemble the sandwiches until right before serving–the juices will make the toast soggy.
Storage:Store the open faced roast beef sandwich components in separate airtight containers in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 769kcal (38%) Carbohydrates: 44g (15%) Protein: 64g (128%) Fat: 37g (57%) Saturated Fat: 16g (100%) Polyunsaturated Fat: 3g Monounsaturated Fat: 18g Trans Fat: 2g Cholesterol: 205mg (68%) Sodium: 2200mg (96%) Potassium: 1544mg (44%) Fiber: 3g (13%) Sugar: 3g (3%) Vitamin A: 119IU (2%) Vitamin C: 24mg (29%) Calcium: 175mg (18%) Iron: 7mg (39%)
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How to Make an Open Faced Roast Beef Sandwich Step By Step
Cook the Beef: Spray your crockpot with nonstick spray. Place a 5 pound beef roast inside and sprinkle with 4 ounces each of au jus seasoning and dry Italian salad dressing mix. Pour 32 ounces of beef broth over the roast, and cook on high for 6-8 hours or until tender.
Shred the Beef: When cooked, strain the broth into a bowl and reserve. Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle.
Assemble the Sandwiches: Prepare 4 cups of mashed potatoes. Toast 8 slices of bread. For extra-thick slices, broil for 2-4 minutes until golden. Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with ½ cup of freshly shredded gruyere cheese. Serve with a knife and fork. Enjoy!
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