Open Faced Pot Roast Sandwich  cooks up the beef quickly and includes a gravy recipe to pour over your meat and potatoes on a bread base.

Open Faced Pot Roast Sandwich

By Sue Lau | Palatable Pastime

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Open Faced Pot Roast Sandwich is my recipe of the day. I have been wanting to make this again for about a month. I finally found a roast at Kroger on sale and snatched that one up. It’s short work with the pressure cooker.

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Next day, I popped this chuck roast into the instant pot with some of my favorite seasonings and had it done in about an hour. I rested the meat, tented, under foil.

Then I got a large skillet, made a roux, and I  poured all the pot liquid  into the skillet with a bit of kitchen bouquet to make a tasty gravy. You don’t “need” to use the kitchen bouquet. It’s just for color and doesn’t affect the flavor at all.

Meantime, I cleaned out the instant pot, peeled and cut up some potatoes and had those cooked in there in 7 minutes. Then it’s just a mashed finish up with a bit of milk, butter, salt and pepper.

And onto the cheap white bread it goes. Scoop of potatoes, bits of pot roast, and plenty of gravy. I served with corn, but easily would have accepted cooked carrots, green beans or peas. It’s that kid of meal.

Open Faced Pot Roast Sandwich

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Open Faced Pot Roast Sandwich

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Open Faced Pot Roast Sandwich

Sue Lau

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5 from 14 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Main Dish, Sandwiches

Cuisine American

Servings 4

Calories 815 kcal

Equipment

• electric pressure cooker; large skillet

Ingredients

  

1x2x3x

Pot Roast:

• 2 pounds boneless beef chuck roast
• 2 tablespoons olive oil
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon chopped garlic
• 1 teaspoon dried Italian seasoning
• 2 tablespoons onion soup mix
• 1 tablespoon ranch dressing mix

Gravy:

• 2 tablespoons unsalted butter
• 1/3 cup all-purpose flour
• liquids from the instant pot pan juices
• 1/4 teaspoon Kitchen Bouquet

Potatoes:

• 2-1/2 pounds russet potatoes
• 1 teaspoon salt
• 1 cup water
• 1/4 cup milk
• 2 tablespoons soft butter

Sandwich:

• 4 slices white bread

Instructions

 

• Brown/sear the roast in the olive oil in a large skillet. You can also do this in the Instant Pot but I find my skillet works fast, and I will use it again anyway. So wash it out to have it ready.
• Place the broth, Worcestershire sauce, pepper, garlic, Italian seasoning, onion soup mix and ranch dressing mix into the cooker pan. Whisk until blended. Do not add any salt. Add the browned roast in the Instant Pot with the cooking liquid.
• Place lid on and set the vent to seal. Cook at pressure/high for 75 minutes and use the quick release.
• Lift out the roast, set aside and tent with foil to keep warm.
• Melt butter in the cleaned large skillet, whisk in the flour and add the cooking liquid and Kitchen Bouquet.
• Keep heat on low and continue stirring until the gravy thickens; keep warm.
• Peel and chop the potatoes and add to the cooker with salt and water.
• Place the lid back on, set to seal, and cook at manual/at pressure/high for 7 minutes.
• Use the quick release and drain potatoes.
• Mash potatoes with soft butter and milk.
• Chop or shred beef roast into bite sized pieces.
• Place a slice of bread on the serving plate; top with a scoop of mashed potatoes.
• Top potatoes with a serving of beef and cover all with gravy.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 815kcalCarbohydrates: 49gProtein: 52gFat: 46gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 188mgSodium: 2085mgPotassium: 1468mgFiber: 3gSugar: 4gVitamin A: 424IUVitamin C: 8mgCalcium: 165mgIron: 8mg

Keyword Hot Beef Sandwich, Hot Shot Sandwich, Instant Pot Recipes, Manhattan sandwich

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