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Midland Living

Open-Faced Pot Roast Sandwich

Sep 10, 2019 01:10PM
Recipe courtesy of:  beef loving texans 



Ingredients


  • 3-4 lbs. Chuck Shoulder Roast

  • 1 package of onion soup mix

  • 2 Cups water

  • 1 bottle dark Texas Beer

  • 2 large carrots, roughly chopped

  • 1 large onion, roughly chopped

  • 4 celery stalks, roughly chopped

  • 1 tsp. olive oil

  • 1 Tbsp. corn starch

  • 2 yellow onions, thinly sliced

  • 2 Tbsp. unsalted butter, divided

  • 10 Swiss cheese slices

  • 10 thick cut toast slices



Preparation


  1. Blot Chuck Roast dry with paper towels and season with salt and pepper. Add olive oil to large skillet. Over high heat, brown roast on all sides. About 3 minutes per side.

  2. Add roast, onion soup mix, beer, water, and chopped vegetables to cooker.

  3. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours until it is tender and pulls apart with a fork effortlessly. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.

  4. In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Add cornstarch mixture to slow cooker and simmer to thicken.

  5. Heat 1 tablespoon of butter in a skillet over high heat and sautée onions until soft and golden brown.

  6. Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.


Pressure Cooker/Instant Pot


  1. Follow steps 1 and 2 above.

  2. Cover and cook on LOW pressure for 2 hours. When the cooking time is up, let the steam naturally release for 10 minutes. After 10 minutes, turn the vent to venting release position to release the remaining pressure before removing lid. Remove the roast from the cooker and shred using two forks. Return the shredded meat to the cooker.

  3. In a separate bowl mix cornstarch with 1 Tbsp. cold water until corn starch is dissolved. Program Instant Pot to “soup” setting and let broth begin to boil. Once boiling, add cornstarch mixture and stir until gravy thickens.

  4. Heat 1 tablespoon of butter over high heat and sautée onions until soft and golden brown.

  5. Serve Pot Roast on toasted Texas Toast and top with cheese and sautéed onions.




Suggestions

Inspired by Gatlin’s BBQ

Nutrition Information

Nutrition information per serving: Calories 610; Total fat 24g (Sat. fat 11g; Trans fat 0g); Cholest. 190mg; Sodium 680mg; Total Carb. 27g; Fiber 1g; Total Sugars 4g; Protein 67g; Vit D (0% DV); Calcium (25% DV); Iron (35% DV); Potas. (20%DV)

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