Open Faced Roast Beef Sandwich Recipe

open faced roast beef sandwiches on a plate

4.53 from 51 votes

Open Faced Roast Beef Sandwich Recipe

Made with just a few ingredients, this hot open faced roast beef sandwich is layers of flavor and texture. It's a real crowd-pleaser!

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time8

Total Time8 30

Course: Main Course

Cuisine: American

Servings: sandwiches

Author: Becky Hardin

Equipment

Crockpot

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

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!

Video

Notes

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