On a cold winter day is there anything better to sit down to than a hot beef sandwich? It wasn’t until just recently I became aware that this delicious beast of a sandwich is regional to the Midwest. How tragic for the rest of the world! While portion size is an important factor to consider when constructing your creation, you can also make more nutritious ingredient swaps as we did in this rendition of the Midwest trademark, hot beef sandwich.
Recreate this recipe at home and share a photo with #ToastToRoast! You could be selected as our random winner to receive $100 in Beef Certificates! We look forward to sharing more creative and delicious ways to serve your family beef roast this holiday season!
2-3 lbs. Beef Chuck Roast
2 Tbsp minced garlic
2 tsp ground black pepper
1 Tbsp olive oil
2 1/2 Cups Low Sodium Beef Stock
2 tsp dried rosemary
2 large sweet potatoes
1 packet reduced sodium brown gravy mix
Whole Grain bread
1. Mix together garlic and pepper. Press into the roast, coating evenly.
2. Heat olive oil in the bottom of a large pan or pot. Add roast and brown each side for approximately 4 minutes.
3. Transfer to slow cooker and add beef stock. Sprinkle with rosemary.
4. Cover and let cook on low for 6-8 hours.
5. Once roast if finished, prepare sweet potatoes. I made mine on the stovetop by peeling and boiling until tender. Then mashing. You may also add your sweet potatoes to your roast in the slow cooker.
6. Prepare gravy per instructions on package. I used drippings from the roast in my gravy.
7. Shred roast by pulling apart with two forks. Layer on top of one slice of bread, cut in half. Note: pictured is 2 recommended servings.
8. Next add mashed sweet potatoes.
9. Top with remaining bread slices and drizzle with gravy.
10. Dig in!