Brace yourselves: I am about to blow your mind with this delicious open faced roast beef sandwich recipe! Crusty bread is topped with creamy mashed potatoes, slow cooker roast beef, and a sprinkling of cheese and au jus. I love the way the bread sops up the au jus!
How to Store and Reheat
I recommend storing the components of these open faced sandwiches separately, since they can become soggy if left fully assembled. Store the beef and potatoes in separate airtight containers for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating the beef in the microwave and toasting the bread to serve.
Serving Suggestions
These hot roast beef sandwiches are a pretty hearty dish on their own. Piled up with mashed potatoes, slow cooked beef, cheese, and au jus sauce, you have a full meal here. But you could serve up extra mashed potatoes on the side, make some potato wedges, add some baked beans, or add some spicy broccoli to get your veggies in. As an added bonus, any leftovers can be used for beef au jus sandwiches!
How to Make an Open Faced Roast Beef Sandwich Step by Step
Cook the Beef: Spray your crockpot with nonstick spray. Place a 5 pound beef roast inside and sprinkle with 4 ounces each of au jus seasoning and dry Italian salad dressing mix. Pour 32 ounces of beef broth over the roast, and cook on high for 6-8 hours or until tender. Shred the Beef: When cooked, strain the broth into a bowl and reserve. Shred or slice the beef into small bite-sized sections. Discard away any fat and gristle. Assemble the Sandwiches: Prepare 4 cups of mashed potatoes. Toast 8 slices of bread. For extra-thick slices, broil for 2-4 minutes until golden. Assemble the open-faced sandwiches by placing the toasted bread on a plate and topping it with mashed potatoes. Add a generous portion of the shredded/sliced beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle with ½ cup of freshly shredded gruyere cheese. Serve with a knife and fork. Enjoy!
