Cook This Now: Melt in Your Mouth Pot Roast Sandwich

The perfect sandwich for spring!!

The weather is being very weather-y right now! It was 70 degrees and sunny and then 35 degrees and icy and then 40 degrees and rainy but then also sun but then cloudy.

I am someone who craves food based on the season or weather. And in these chaotic weather times I never know if I want to put a pot roast in the oven to roast for several hours, warming the house, or if I want to grill up some wings while thawing in the sunshine.

Enter this sandwich!

I made a pot roast yesterday which was perfect because it was rainy and cloudy all day. We had big heaping bowls of roast and potatoes. It was so warming and comforting.

But today it’s supposed to be sunny and warmer which is perfect because I am putting the rest of this roast into a sandwich with a bright horseradish aioli and will be enjoying it on our back deck!

Here you can watch me bring this roast and sandwich together and my very passionate plea on why this is the perfect sandwich for right now! 👇

The Perfect Spring Sandwich

The pot roast makes enough for 6-8 people

Ingredients

For the Pot Roast

• One 3-4 lbs chuck roast

• 4 tsp kosher salt (or about 1 teaspoon per pound of meat)

• 3 tsp pepper, divided

• 3 tsp garlic powder

• 2 dried bay leaves

• 2 Tbsp oil (or oil of choice)

• 1 small yellow onion, quartered

• 8 oz package sliced shiitake mushrooms (optional)

• 4–5 butter potatoes quartered (or halved, depending on how big they are)

• 3 cloves garlic, crushed

• 4 carrots peeled and quartered

For the Gravy

• 1 & 1/2 cups heavy cream

• 1/4 cup red wine

• 2 Tbsp Worcestershire

• 2 cups beef broth

Instructions

For the Pot Roast in the Slow Cooker

I love this Slow Cooker because it can also sauté so I can sear my meat. I’ve had this slow cooker for 10 years and she is still going strong!

1. In a small dish combine 3 teaspoons salt, 2 teaspoons black pepper and 3 teaspoons garlic powder. Mix it all together.

2. Rub the dry mix all over the roast.

3. Optional: Sear roast in a skillet over medium high heat (2-3 minutes per side) or, if your slow cooker has a sauté function, sear the roast in the Slow Cooker on the sauté function.

4. While it is searing, prepare the gravy. Combine the heavy cream, 1/4 cup red wine, and 2 tablespoons Worcestershire sauce. Set aside.

5. If you seared your roast in the slow cooker, remove the roast and add all the veggies. Sprinkle 1 tsp salt and 1 tsp pepper all over the veggies. Mix to combine. Make room for roast in the middle and place roast in the slow cooker.

6. Add two dried bay leaves.

7. Pour the gravy on top of the roast.

8. Pour the broth (or water) around the roast.

9. Cook on low for 5-6 hours or on high for 2-3 hours. The meat should easily come apart when pierced with a fork.

I always like to thicken my gravy, to do that, remove the roast to a platter and turn on the sauté function of the slow cooker. In a bowl mix 1 Tbsp arrowroot or cornstarch with 1 Tbsp water. Slowly pour into the simmering sauce, mixing as you add. Allow it to come to a boil to thicken for about 2-3 minutes.

For the Sandwich

Ingredients

• French baguette or demi baguette

• Arugula (optional)

• Shredded mozzarella (optional)

For the Horseradish Aioli

• 1/4 cup mayo (I love Duke’s)

• 2 tsp prepared horseradish

• 1 Tbsp lemon juice

• 1/2 tsp kosher salt

Instructions

1. Combine all the ingredients for the aioli and mix! Will last in the refrigerator in an airtight container for up to one week.

2. Bake your bread according to the package instructions. If you want some cheese, add to one side of the bread and place in a broiler until cheese is melty.

3. Layer the sandwich with leftover, heated pot roast, the aioli and arugula! Sprinkle with salt and pepper.

Here’s to sandwich season! And don’t miss my Fully Loaded Chicken Salad Sandwich!

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