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Hot Roast Beef Sandwiches with Crockpot Gravy
Andre Lewis

Hot Roast Beef Sandwiches with Crockpot Gravy

A pound and a half of leftover pot roast becomes eight open-faced diner sandwiches once it warms in real gravy. The bread is toasted so it can hold the liquid, and the beef goes in only long enough to heat through. Cooking already-tender leftovers all afternoon would make them dry and stringy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups leftover pot roast cooking liquid fat removed
  • 3 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds cooked pot roast sliced or pulled
  • 8 thick slices white or sourdough bread
  • 2 tablespoons softened butter

Method
 

  1. Melt 2 tablespoons butter in a skillet over medium heat. Whisk in the flour and cook for 2 minutes until tan.
  2. Slowly whisk in the cooking liquid, Worcestershire and pepper. Simmer for 4 to 6 minutes until the gravy coats a spoon.
  3. Add the cooked beef to the gravy in the skillet. Cover and reheat over medium-low heat, turning gently, until the center reaches 165°F throughout.
  4. Serve immediately, or transfer the hot beef and gravy to a preheated slow cooker set to warm for holding at 140°F or above.
  5. Spread the bread lightly with softened butter and toast it under the broiler or in a skillet until golden.
  6. Put one toast slice on each plate, divide the hot beef over it and spoon on enough gravy to cover the meat without flooding the plate.