Occasionally I’ll crave a beef sandwich, and a hamburger just isn’t going to do. Times like these a roast beef sandwich is the perfect option. Best part is that it’s all handled by a slow cooker, which I’m sure we can all appreciate!
With a few ingredients and a slow cooker, you’ll have a meal that is both easy and delicious.
Slow Cooker Ingredients:
1 -2 pound(s) of Chuck Roast (my roast was about 1.5 pounds)
1 10.5 oz. of cream of mushroom soup
1 packet or 10.5 oz. can of beefy onion soup mix
Beef gravy or au jus (can or powdered mix, I used beef gravy mix)
1 tablespoon of Italian seasoning
1 onion or 1 tablespoon of onion powder
1-2 cloves of garlic chopped or 1 tablespoon of garlic powder
Provolone cheese – sliced
*** If you choose to use dry seasoning packets/mixes follow the directions on back pertaining to the amount of water to mix the contents of the packet with *BUT* substitute the water with beef broth. This will add additional beef flavor which is what you want.
Beef broth – if you used pre-mixed packets, you can add a 10.5-12 oz. can of beef broth to get extra beef flavor
1 cup of shredded carrots
2 stalks celery – chopped
Salt and pepper to taste
6-12 hoagie rolls or kaiser rolls
Side Gravy: Beef gravy in a jar or packet (follow directions on packet)
In a slow cooker, combine ingredients and mix together.
Cook for 5 hours on High or for 8-9 hours on Low
Once the meat is fully cooked turn the slow cooker to warm. If you do not have a warming option, you can just turn it off
Strain and remove the beef from slow cooker and place into a side bowl. Remove excess fat (As I remove the fat I’ll usually place it in a Ziploc bag).
Once the fat has been removed shred the beef and add it back into the slow cooker. Salt and pepper to taste. Let the shredded beef soak in the juices for at least 30 minutes to 1 hour. (I will sometimes make this overnight and let the beef sit in the slow cooker on warm all day until dinner, or just place the slow cooker pot in the refrigerator until dinner time an reheat in the microwave)
Once the meat is ready to be served: Preheat oven to 350 degree Fahrenheit.
Hoagie – cut length wise, add 3 slices of Provolone cheese / Kaiser Roll – slice in half, add 1-2 slices of Provolone cheese and place into the preheated oven directly on the middle rack.
Once the cheese is melted take out of the oven, add the beef and top the sandwich with the juice from slow cooker or warmed up beef gravy.
I choose to make a side of beef gravy because my husband LOVES beef gravy.
Serve with a side of French Fries and enjoy!