Open Faced Pot Roast Sandwich
This Open Faced Pot Roast Sandwich will just blow your mind! This is filling, savory, comfort food that is so wonderful that you will eat more than one. The star of this sandwich is the pot roast. You can make this pot roast with my recipe below or use your own favorite pot roast. This is the ultimate comfort food. It also reheats really well and is something kids can heat up on their own as long as they know how to use the microwave and toaster.
I like to make open faced pot roast sandwiches around the holidays and busy weeks when we have a lot of activities going on. It is perfect in the evenings when you have been on the go. This meal is filling, savory and just delicious. Serve with a nice side salad or your favorite veggies. So, make a pot roast and enjoy!
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For another savory recipe, try my Cheesy Mushroom Bowls here: https://majorgates.com/recipes/cheesy-mushroom-bowls/
Ingredients
Recipe is for one pot roast but I made 2 in the pictures, so I doubled everything. My household eats a lot of pot roast.
- Mashed potatoes – homemade or instant
- Thick toast, like Texas Toast
- 1 package of fresh Mushrooms
- 3-4 pound trimmed chuck roast or pot roast
- 1 – 12 oz can of Campbell’s Cream of Mushroom Soup
- 1 package of Lipton Onion Soup Mix
- One dried large bay leaf or 2 small bay leaves
- 1 large yellow onion – roughly chopped
- 1 cup of water
- Seasonings: Worcestershire sauce, granulated garlic or garlic powder, coarse ground pepper, onion salt, and Tony Chachere’s Original Creole Seasoning
- Olive oil for sautéing the mushrooms
Supplies
- Baking Dish
- Foil
- Frying pan
- Toaster
Directions For Open Faced Pot Roast Sandwiches
- Pre-heat oven to 360 degrees Fahrenheit.
- Line baking pan with heavy duty foil.
- Rinse off pot roast with cold water and place on foil.
- Season both sides of pot roast by shaking on the seasonings.
- Add the bay leaf(s).
- Shake on the Lipton Onion Soup Mix.
- Spoon the cream of mushroom soup over the top
- Add the roughly chopped onion on the sides.
- Fill the soup can up with water and pour on on side of the pan. Do not pour over the top.
- Fold over the foil and cover the pot roast tightly.
- Bake for 3 hours. Turn off the oven without opening the door and leave in for another 20 minutes.
- So when the pot roast is ready, it should pull apart easily. If it does not, bake for another 45 minutes to an hour or until tender.
- Add 2-3 Tablespoons of olive oil to the pan. Sauté the mushrooms for about 4 minutes or until tender. Then remove from heat and set to the side. So remove the pot roast from the baking dish and place on a plate. Then, pour the gravy into the pan with the mushrooms and mix.
- Make some mashed potatoes and set them to the side. You can use instant mashed potatoes, but I prefer fresh.
- Then lightly toast the toast and cover the toast with mashed potatoes.
- Next, cover the mashed potatoes with some of the pot roast gravy with mushrooms.
- Now, top with some of the pot roast. You can stop here if you don’t like a bunch of gravy and dig in.
- Then, cover with more pot roast gravy and it is ready to serve. You can top with chopped parsley or even with some cheese like provolone or Monterey jack. Enjoy and dig in! This is great comfort food.
For another great recipe, try my Muffuletta Sandwiches here: https://majorgates.com/recipes/muffuletta-sandwiches/
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