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5 from 5 votes

Slow Cooker Open Face Beef Roast Sandwiches

Tender, fall apart slow-roasted beef served over potato bread and topped with rich, flavorful gravy.
Servings 8 servings
Prep Time 10 minutes
Cook Time 10 hours

Equipment

  • Slow Cooker
  • large saucepan

Ingredients

  • 2-3 lb bottom round beef roast
  • seasoned salt
  • black pepper
  • 2-3 medium yellow onions sliced
  • 1/4 cup brown sugar
  • 1/4 cup red wine vinegar
  • 1/4 cup worcestershire sauce
  • 6 oz tomato paste
  • 2 tsp dried thyme
  • 2 tbsp minced garlic
  • 4 cups beef broth
  • 4 tbsp flour
  • 4 tbsp butter
  • 1 loaf sliced potato bread

Instructions

  • Line the bottom of your crock-pot with sliced onion. Salt and pepper all side of the roast and place on top of onions.
  • Whisk brown sugar, vinegar, worcestershire sauce, tomato paste, beef broth, garlic, and thyme together; pour over top of roast.
  • Cook on low for 10 hours.
  • In a large saucepan, melt butter. Whisk in flour and cook, whisking continuously, for five minutes.
  • Pour 2 cups of juice from roast into saucepan, bring to boil, and stir until thickened.
  • Toast two pieces of bread per serving, top with meat, and drizzle gravy over top to serve.