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Hot Roast Beef Sandwiches with Crockpot Gravy on a plate
Andrew Fowler

Hot Roast Beef Sandwiches with Crockpot Gravy

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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.