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World’s Best Open-Faced Pot Roast Sandwich

  • Author: Cooking with Shotgun Red



Pot Roast:

1  Chuck Roast (34 lbs.)

4  Red or Gold Potatoes (cut into quarters)

1  Small Bag Baby Carrots (cut and peeled)

1  Packet Lipton Beefy Onion Soup Mix

1  Packet Crock Pot Savory Pot Roast Seasoning Mix

1  Cup Beef Broth

12  Tbsp. Worcestershire Sauce

1  Packet Brown Gravy Mix


4  Slices Texas Toast

1  Stick Butter (softened)

1  Tbsp. Olive Oil

1  Small Can Sliced Mushrooms (drained)

½  Cup Onions (diced)

4  Slices Cheddar Cheese (or your choice)

1  Package Instant Mashed Potatoes (we used Idahoan)


Put the potatoes and carrots in a crockpot.  Then place the chuck roast on top.  Sprinkle the beefy onion soup mix and savory pot roast seasoning mix on the chuck roast.  Pour the beef broth and Worcestershire sauce into the crockpot.  Cover and cook on high for 6 to 7 hours, or on low for 8 hours.

To thicken the gravy, about 20 minutes before the roast has finished cooking, add the beef gravy mix into the crockpot.  When the chuck roast is done, transfer it to a plate and shred it with two forks. Cover and set aside.

Prepare instant mashed potatoes according to package directions, then cover and set aside.

Spread softened butter on one side of each slice of Texas toast.  Then place buttered side down in a skillet and cook on medium heat until golden brown, flip over and brown the other side.  Place on a serving plate and set aside.

In a pan on medium heat, add olive oil and 1 tbsp. butter.  Add mushrooms and onions and cook until tender.

On each slice of Texas toast, place a slice of cheese, then a scoop of mashed potatoes, then some shredded roast, and drizzle with some brown gravy.  Top with some sauteed mushrooms and onions and enjoy!