Hot Roast Beef Sandwiches
97 CommentsUpdated Jan 19, 2026
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This Slow Cooker Hot Roast Beef Sandwich recipe yields delicious fork tender roast beef and brown homemade gravy that can be used to make a classic open faced sandwich or served over potatoes, rice, and more. Your whole family is sure to vote this meal a definite keeper.
Featured Comment
“Delicious and a favorite for our family – especially my 4 year old son! We substitute venison and serve on buns for an easy dinner during the week.”
– Kasha
This is the type of comfort food you would see on the menu at a local diner. In fact, I would order these Hot Roast Beef Sandwiches at Marie Callender’s when I worked there years ago. Marie Callender’s would often run these as a lunch special. See my Chicken Version of this recipe here: Slow Cooker Chicken and Gravy, which is just like this but with chicken!
This meal is heaven on a plate. The bread is placed down (often Texas toast), then beef and gravy piled on, and always served with mashed potatoes. Other beef recipes we love to make are Slow Cooker French Onion Pot Roast or these No Peek Beef Tips.
Key Ingredients
This is a basic recipe that anyone can make, though it tastes just like a restaurant made it!
- Beef Roast: I use a bottom round beef roast for this recipe (also called a rump roast). It shreds up nice and has way less fat to pick out before serving as a chuck roast does.
- Seasonings: Salt and pepper, as well as onion powder, are the only seasonings you need.
- Brown Gravy Packets: These help create amazing homemade gravy and add additional flavor to the overall meal.
How to Make Hot Roast Beef Sandwiches
You can start this recipe in the morning and come home to a perfect meal. Here is how you do it:
- Lightly season the roast, whisk the gravy mix with water, and pour it over.
- Cook on LOW until fork-tender.
- Lift out the beef, defat the liquid, shred, and fold the meat back into the gravy.
Variations
I’ve been making this recipe for over 10 years! Here are my variations that work well.
- I do prefer a bottom-round roast for this recipe, but you can use a chuck roast or top-round.
- Onions and mushrooms are great additions, but beware, both may make the gravy thinner, and you’ll need to add a cornstarch slurry.
- You can double the recipe to easily make more gravy. For an extra kick in taste, use beef broth or beef stock instead of water.
My Serving Suggestions
This recipe can be served in many ways! Here are our favorites:
- Serve the hot roast beef and gravy over bread with a generous helping of mashed potatoes.
- Corn, green beans, French fries, or a fresh green salad make perfect side dishes.
- You can also use this recipe to top baked potatoes, egg noodles, or steamed white rice for an easy meal.
- For a classic sandwich, pile leftover roast beef between two slices of white bread—or any bread you like—for a quick and delicious hot beef sandwich..
Can Frozen Beef Be put in a Slow Cooker?
It’s best to thaw it out first, for some studies show it is not safe to cook frozen meat in the slow cooker, as the meat stays in the danger zone too long before it starts cooking.
Hot Roast Beef Sandwiches Recipe
How to Video
Ingredients
- 3-4 lb. bottom round beef roast, chuck will work fine too
- salt
- pepper
- onion powder
- 1.74 oz. brown gravy mix packets, (two .87 oz. packets)
- 1 ½ cups water
Serving Suggestions
- white or sourdough bread
- mashed potatoes
Instructions
- Place the roast into a 4-quart or larger slow cooker.
- Sprinkle a small amount of salt, pepper and onion powder on to the beef.
- In a small bowl whisk together the gravy packets and water until smooth. Pour that mixture over the roast.
- Cover and cook on LOW for 8-10 hours.
- When the cooking time is done, remove the roast and place on to a plate, shred meat, discard any fat. Cover with foil to keep warm.
- De-grease the gravy in the slow cooker, I either do this by ladling off the grease with a spoon, or I take a paper towel and lay on top of the grease and pull off, the grease will come off on the paper towel, and the gravy will stay in the slow cooker.
- Serve the shredded beef and gravy over bread and with mashed potatoes.
- Enjoy!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store and Reheat Leftover Roast
Add any remaining beef and gravy to an airtight container and store in the fridge for up to 4 days. When you’re ready to serve again, heat it over medium heat on the stove top until warmed throughout. Or you can microwave – but don’t over heat.
More Slow Cooker Beef Recipes
Shredded Beef Dinner is an easy, hearty meal with gravy and mixed vegetables.
Crockpot Cube Steak simmers in a rich gravy for a cozy, no-fuss dinner that’s perfect over mashed potatoes.
Rich and savory, Red Wine Beef Brisket is slow cooked until tender and packed with deep, bold flavor.
Tender, flavorful, and easy to make, Mississippi Pot Roast is a family favorite with its signature buttery, tangy flavor.
Crockpot Sauerbraten brings classic German flavors to your table with a flavorful, tangy beef roast that’s slow cooked to perfection.
See this and figured I must try it. Went to the store tonight and bought everything. Thank you for sharing your recipe.
Made this today. Wonderful taste, I used a pioneer Beef pot. husband loved it! Serves as sliced roast today and will shred for Hot Roast Beef Sandwiches tomorrow. Will definitely use this simple, but good recipe frequently!
Correction: I used Pioneer Beef Gravy
Been using this recipe for years. It’s an old timer. I usually cook the roast for only 6 hours which makes it better for slicing instead of shredding, which I prefer. The author is correct in saying that the meat will be a bit less tender, but only a bit. That’s why we have teeth .
I live alone and usually cook a 4 lb roast (sometimes a top round, but usually a bottom round). After the first meal, I finish slicing the the roast and return the slices to the gravy. I get 4 more days of meals (in a row) before freezing what little is left. I usually make one of these roasts about once a month because I love the old diner “hot beef sandwiches.” I also make about 3- 4 qts of mashed potatoes, and with a large ice cream scoop, put them on a half sheet pan and freeze them for 2 hours. Then I put the scoops into a freezer bag and back into the freezer for my next meals. Sorry for being long-winded, but other than rare prime rib, this is my very favorite meal and I’ve really tried to perfect this recipe. I use a couple more seasonings, but otherwise, this recipe is perfect!
Forgot to mention that I use 1 gravy packet per pound of meat and use half water and half low sodium beef stock. I have experienced a problem with thickening, but only when using old, really old, gravy packets.
Great idea Don! Thank you for sharing!
Delicious and a favorite for our family – especially my 4 year old son! We substitute venison and serve on buns for an easy dinner during the week.
Tried this recipe and tasted great! However, my gravy did not thicken. I used about 4 lbs of beef roast and 4 gravy packets. Any suggestions?
Add less water next time. Or do 2 tbsp. cold water and 2 tbsp corn starch (whisked together) and add that to the gravy at the end of cook time.
Could you make this a slow cooker freezer meal?
I bought a top round roast by accident and it is in the crock pot now. I am hoping it will turn out ok and shred for me. We’ll see. It’s been in there six hours.
Ahh…Marie Calanders…now there is a blast from the past! I will certainly try this recipe. Thanks for the bread suggestion. I will check it out.
Has anyone tried this in an Instapot?
Bottom round doesn’t seem like a very good choice for shredding beef.
Bottom round shreds the easiest for me, has no fat between the sheds and falls apart. Yes it won’t shred if you don’t cook it long enough.