Easy Open Faced Roast Beef Sandwiches

Growing up, I thought open faced sandwiches were just regular sandwiches that someone forgot to finish. My mom would serve these for dinner sometimes, and I’d always try to close them with another slice of bread. It wasn’t until I was older that I realized these were their own thing.

Now I get why my mom loved making them. They’re basically comfort food that takes hardly any effort – just some good bread, warm roast beef, and rich gravy. And unlike regular sandwiches, you actually need a fork and knife to eat them, which somehow makes dinner feel a bit more special, even on busy weeknights.

What Kind of Beef Roast Should I Use?

For open-faced roast beef sandwiches, chuck roast and rump roast are your best bets, with each offering slightly different benefits. Chuck roast, which comes from the shoulder area, has excellent marbling and becomes super tender when cooked low and slow – it’s also usually the more budget-friendly option. Rump roast, cut from the rear, is a bit leaner but still delivers great flavor and can be sliced more easily for sandwiches. If you’re shopping and can’t find either of these cuts, bottom round roast makes a good substitute. Just remember to look for meat with some marbling (those white streaks of fat) running through it, as this will help keep your roast moist and flavorful during cooking.

Options for Substitutions

This comfort food classic can be made with several substitutions if you’re missing ingredients:

• Beef roast: While chuck or rump roast are ideal, you can use bottom round, brisket, or even top round. Just keep in mind that fattier cuts like chuck will give you the most tender results.
• Au jus mix: If you can’t find au jus mix, you can use brown gravy mix packets plus an extra cup of beef broth and 1 tablespoon of Worcestershire sauce.
• Italian dressing mix: Out of Italian dressing mix? Mix 1 tablespoon each of dried oregano, basil, and garlic powder, plus 2 teaspoons of onion powder and 1 teaspoon each of salt and black pepper.
• Gruyere cheese: Swiss cheese makes a great alternative to Gruyere. Provolone or white cheddar would work well too.
• Crusty bread: While thick-cut bread is best, you can use regular sandwich bread, French bread, or sourdough. Just toast it well so it can hold up to the meat and gravy.
• Mashed potatoes: Store-bought mashed potatoes work in a pinch, or you could swap them out for roasted potatoes. Some folks even like to use mashed cauliflower for a low-carb option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making open-faced roast beef sandwiches is rushing the cooking process – this cut of meat needs low and slow cooking (about 8-10 hours on low in a slow cooker) to become tender enough to shred easily with a fork. A common error is lifting the slow cooker lid too frequently, which releases essential heat and moisture, adding up to 30 minutes of cooking time with each peek. To keep your sandwich from becoming a soggy mess, toast your bread slices until they’re golden brown and sturdy enough to hold up to the meat and gravy, and avoid adding too much au jus at once. For the best flavor development, let the cooked meat rest for 10-15 minutes before shredding, and consider warming your mashed potatoes separately to maintain their creamy texture rather than adding them cold to the hot sandwich.

What to Serve With Open Faced Roast Beef Sandwiches?

Since these sandwiches are already pretty hearty with the meat, gravy, and mashed potatoes, I like to balance things out with some lighter sides. A simple green vegetable like steamed broccoli or roasted asparagus adds nice color to the plate and cuts through the richness of the sandwich. For something crisp and tangy, try a quick cucumber salad with red onions and vinegar dressing, or serve some pickles and pepperoncini on the side. If you’re feeding a crowd, a bowl of creamy coleslaw is always welcome at the table – its crunch and slight sweetness pairs really well with the savory roast beef.

Storage Instructions

Keep Fresh: Got leftover roast beef? Pack the meat and au jus separately in airtight containers and pop them in the fridge – they’ll stay good for up to 4 days. Keep the mashed potatoes in their own container too. The bread is best stored at room temperature in a bread bag or bread box until you’re ready to use it.

Freeze: The cooked roast beef and au jus freeze really well for up to 3 months. Just portion them into freezer bags or containers – this makes it super easy to pull out just what you need for future sandwiches. I don’t recommend freezing the assembled sandwiches though, as they’ll get soggy.

Warm Up: When you’re craving another sandwich, warm the meat and au jus in a saucepan over medium heat until hot. Heat up the mashed potatoes separately in the microwave. Toast your bread fresh, add the warm toppings, and sprinkle with cheese – it’ll taste just as good as when you first made it!

Preparation Time	20-30 minutes
Cooking Time	360-480 minutes
Total Time	380-510 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 250-300 g
• Fat: 180-220 g
• Carbohydrates: 400-450 g

Ingredients

• 5 pounds beef roast (chuck or rump preferred)
• 4 ounces au jus mix (2 packets)
• 4 ounces dry italian dressing mix (2 packets)
• 32 ounces beef broth with low sodium
• 4 cups prepared mashed potatoes
• 8 slices of thick crusty bread (e.g., texas toast)
• 1/2 cup shredded gruyere cheese

Step 1: Prepare and Cook the Beef Roast

Start by spraying your crockpot with nonstick spray to prevent sticking.

Place the beef roast inside the crockpot and sprinkle with the four packets of seasoning evenly over the top.

Pour the beef broth over the roast to provide moisture and flavor during cooking.

Set the crockpot to cook on high for 6-8 hours, or until the beef is tender and easy to shred.

Step 2: Shred the Beef and Reserve Broth

Once the beef is cooked through and tender, carefully strain the broth into a bowl and reserve it for later.

Shred or slice the beef into small, bite-sized sections, discarding any fat and gristle you encounter.

This will ensure the final dish is of high quality and enjoyable to eat.

Step 3: Prepare Mashed Potatoes and Toast the Bread

While the beef is cooking, prepare your mashed potatoes according to your favorite recipe or instructions.

Next, toast the bread slices.

For extra-thick slices, broil them for 2-4 minutes until they turn golden and develop a crispy exterior.

Step 4: Assemble the Open-Faced Sandwiches

To assemble your open-faced sandwiches, start by placing the toasted bread on a plate as the base.

Add a layer of mashed potatoes on top of the toast.

Next, place a generous portion of the shredded or sliced beef over the mashed potatoes.

Drizzle a couple of spoonfuls of the reserved au jus over the meat to enhance the flavor.

Finish by sprinkling some gruyere cheese on top for an extra touch of flavor.

Step 5: Serve and Enjoy

Serve each open-faced sandwich with a knife and fork for easy eating.

Enjoy your comforting, hearty meal, and savor the delicious combination of flavors and textures!