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.
Use my Slow Cooker Cheesy Mashed Potatoes recipe to make a delicious bed for these hot beef sandwiches and these Slow Cooker Holiday Green Beans for a tasty side.
Why you should try this hot roast beef sandwich recipe
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. You will also love my Slow Cooker Chicken and Gravy recipe! Or Marie Callender’s Potato Cheese Soup.
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. Great recipes like this are a must-share and are often considered a family favorite. Another beef roast recipe we love to make is Slow Cooker French Onion Pot Roast.
Ingredients
- Beef Roast: I use a bottom round beef roast for this recipe. 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.
- Water: Adds the perfect amount of liquid for the cooking process to make gravy.
Step-by-Step Directions
Step One – Place the roast into a 4-quart or larger slow cooker. Sprinkle a small amount of salt, pepper, and onion powder onto the beef.
Step Two – In a small bowl whisk together the gravy packets and water until smooth.
Step Three – Pour broth mixture over the roast.
Step Four – Cover and cook on LOW for 8-10 hours.
Step Five – When the cooking time is done, remove roast and place it on a plate. Shred meat and discard any fat. Cover with foil to keep warm.
Step Six – De-grease the gravy in the slow cooker. Add the shredded roast beef back into the gravy. Serve immediately and enjoy!
How to serve
- Serve the shredded beef and gravy over bread with a nice helping of mashed potatoes.
- Corn, green beans, french fries, or green salad pair perfectly on the side.
- This is also a great recipe to use for baked potatoes, egg noodles, or served over rice.
Recipe FAQs
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.
Yes. You can add a cornstarch slurry until your gravy reaches your desired consistency.
Sure. Onions and mushrooms are great additions, but beware, both may make the gravy thinner, and you’ll need to add a cornstarch slurry.
If you prefer, yes. A rump roast or chuck roast are both great options for tender beef.
It’s best to thaw it out first for some studies show it is not safe to cook frozen meat in the slow cooker for the meat stays in the danger zone too long before it starts cooking.
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.
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 until warmed throughout. I would not go above medium high heat. Add a nice helping of leftover roast beef between two slices of white bread or any bread of your choice for a quick hot beef sandwich.
Yes, though it may make the gravy a little runny.
A little at first, then more gravy will be created as it cooks.
Yes. I would cook it for at least 5 hours on HIGH.
More Slow Cooker Sandwich Recipes
- Slow Cooker Spicy Honey Chicken Sandwiches
- Slow Cooker Italian Beef Sandwiches
- Slow Cooker Horseradish Beef Sandwiches
- Slow Cooker Chicken Parmesan Sandwiches
- Slow Cooker French Dip Sandwiches
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Slow Cooker Hot Roast Beef Sandwiches
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!
How to Video:
Sarah’s Notes:
- Any type of beef roast will work well in this. Though, we do prefer the bottom round roast for it shreds perfectly and has little fat throughout that you have to separate before serving.
- You can add mushrooms and onions to the slow cooker but it may make the gravy a little runny. If so, you can make a cornstarch slurry and add it at the end if needed.
- If you are a gravy lover, feel free to double the gravy ingredients.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
See my Chicken Version of this recipe here: Slow Cooker Chicken and Gravy
Linda McMullen says
Do you have to shred the roast? If it’s tender can you just slice it down for sandwiches or serve with mashed potatoes and gravy and a vegetable like pot roast.
Sarah Olson says
it will shred when you slice it, unless you cook for less time. I usually do 7 hours on low if I want to slice a roast.
D says
You are right. Roast beef juice can be defatted and gravy from the beef alone can be made.
Sherli says
Why do you put those nasty tasting gravy packets in your cooking? Your beef roasts will make its own wonderful flavored gravy! Just saying …
Anonymous says
So where is your recipe Sherli?
Samantha A Germano says
I make a bottom round beef roast, with a seasoning packet. Cooks for about 6 hours in crock pot. That’s dinner for one evening. The leftover beef, I slice and stew in gravy for hot roast beef sandwiches. My kids and husband love both meals
Samantha A Germano says
Toasting and buttering rolls before serving, adds a great touch for sandwiches
M says
Does it matter if you use a frozen roast for this recipe? Or should I thaw out my roast first
terreb says
I always take my roast from freezer to crockpot!!! I add a bottle of summer shandy beer…& 7-8 hrs later I have an incredible tasty & tender roast beef—sandwiches or as a meal with roasted veggies (or in the pot with the meat—potatoes, carrots & onions!!!!!
Dennis Taylor says
See this and figured I must try it. Went to the store tonight and bought everything. Thank you for sharing your recipe.
Linda says
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!
Anonymous says
Correction: I used Pioneer Beef Gravy
Don says
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!
Don says
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.
JUNE S says
Great idea Don! Thank you for sharing!
Kasha J. says
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.
Carolyn says
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?
Sarah Olson says
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.
Olivia says
Could you make this a slow cooker freezer meal?
Lynne says
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.
Mark Dickenson says
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.