Savory hot beef and gravy piled high on fluffy homemade mashed potatoes and thick-sliced bread. Serve Open-Faced Hot Beef Sandwiches with your favorite vegetable for the best comfort food any night of the week!
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Why you'll love this recipe
When I think of comfort food, this one is the highest on my list of favorites! Thick bread loaded with fluffy homemade mashed potatoes and savory hot beef and gravy-- YUM. Does it even get any better than this??
Open-Faced Hot Beef Sandwiches are one of the easiest recipes and only require a handful of ingredients. You can make this recipe even easier by using instant mashed potatoes.
Ingredients
Beef and gravy
This super easy hot beef and gravy only takes 4 ingredients, plus water! Here's what you'll need:
- Beef roast
- Onion soup mix
- Brown gravy packets
- Thick bread
- Water
Mashed potatoes
To make homemade fluffy mashed potatoes, here's what you need:
- Potatoes
- Butter
- Milk
- Salt and pepper
Step-by-step instructions
Take the chill off the meat by letting it sit at room temperature for 30 minutes.
Sear the roast
This step is completely optional, but totally recommended!
In a large cast iron skillet, heat up two tablespoons of oil over medium-high heat. Blot the roast dry with paper towels.
Sear the meat on one side for 3 minutes, flip, and sear for another 3 minutes. Once a deep brown crust has formed on both sides of the roast, transfer it to the slow cooker.
Slow cooker instructions
Place the roast in the bottom of a 5-to-8-quart slow cooker. Combine the water, onion soup mix, and gravy packets and pour it over the roast.
Cook on low for 6 to 8 hours.
Instructions for mashed potatoes
Scrub, peel, and quarter the potatoes. Place the cut potatoes in a large pot and cover them with cold water.
Bring the pot to a boil and boil until fork-tender, about 16 to 18 minutes. Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper.
Mash the potatoes with a potato masher until smooth.
Shred the beef. Lay down a piece of bread and top with a generous scoop of mashed potatoes and hot beef.
Best bread to use
Any thick-sliced bread, such as Texas Toast, will work great for this recipe. I've also used thick-sliced Brioche and stacked two pieces of regular-sized sandwich bread and they both turned out great!
Tips & tricks
Use different roasts. I think just about any marbled roast will do for this recipe. I have used both a rump roast and a chuck roast and they both turned out amazing.
Sear the roast. For a more flavorful hot beef sandwich, sear the roast until it has a well-caramelized crust. This will help lock in all that delicious flavor.
Save some time. Instead of making homemade mashed potatoes, instant or refrigerated potatoes can be used instead!
Recommended tools
- Slow Cooker. Easily serve your family hot beef and gravy in this large 7-quart crockpot.
- Cast Iron Skillet. Sear up a beautifully crusted, caramelized roast for this recipe in one of my favorite skillets.
Storing and reheating
Refrigerator: Store the hot beef and mashed potatoes separately in airtight containers for up to five days.
Freezer: Freeze the hot beef and mashed potatoes in separate containers for up to three months.
Thaw: Place containers in the refrigerator overnight.
Reheat: Reheat in the microwave in a microwave-safe container.
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Recipe
Open-Faced Hot Beef Sandwiches
Equipment
Ingredients
Hot Beef & Gravy
- 3 lbs beef roast chuck or rump
- 1 pkg (1 oz) onion soup mix
- 4 pkg (0.87 oz) brown gravy
- 4 c water
Mashed Potatoes
- 5 lbs Russet potatoes scrubbed and peeled
- 1 stick butter
- ¼ c milk
- salt and pepper to taste
- 8 pieces thick bread (Texas toast)
Instructions
- OPTiONAL. Sear the roast. See recipe notes below.
- Place the roast in the bottom of a 5-to-8-quart slow cooker.
- Mix together onion soup mix, gravy, and water. Pour over beef.
- Cook on Low for 6 to 8 hours.
- Scrub, peel, and quarter the potatoes. Place cut potatoes in a large pot and cover with water.
- Bring to a boil and cook until soft, about 16 to 18 minutes. Drain and return to the pot. Add the butter, milk, salt, and pepper, and mash the potatoes with a potato masher, until smooth.
- Shred the beef. Lay down a piece of bread and top with a generous scoop of mashed potatoes and hot beef.
Notes
- Let the roast sit at room temperature for 30 minutes.
- Blot the roast dry with paper towels.
- In a large skillet, heat up two tablespoons of oil over medium-high heat.
- Sear the meat for 3 minutes, flip, sear for another 3 minutes.
- Once a deep brown crust has formed, transfer it to a slow cooker.
Nutrition
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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