The hot beef sandwich is a diner favorite around the United States and is a simple recipe. With roots in several European cuisines, many regional variants exist. This recipe is made even simpler by using a slow cooker. The sandwich is served au jus (“with juice”), accompanied by a savory gravy.
Recipe Servings: 4
- 2–3 lbs chuck roast
- ½ tsp garlic powder
- Salt, to taste
- Ground black pepper, to taste
- 1 can (14.5 oz) beef broth
- 2 Tbsp cornstarch
- ¼ cup cold water
- Place the roast in a slow cooker. Sprinkle with garlic powder, and salt and pepper, to taste.
- Pour the beef broth around the roast.
- Cook, covered, on low for 6–8 hours, until the beef shreds easily with a fork.
- Remove the roast from the slow cooker, reserving the cooking liquid, and shred the beef.
- Set aside.
- Pour the reserved cooking liquid into a medium pan and heat over medium high heat.
- Combine the cornstarch and water in small bowl and add the mixture to the pan.
- Lower the heat to medium and cook, whisking constantly with a wire whisk.
- Bring to a boil and continue to cook for an additional 1–2 minutes, or until the gravy thickens.
- Season with salt and pepper.
- Place slices of the bread on serving plates and top each with the shredded beef.
- Cover each with an additional slice of bread and cut the sandwiches in half diagonally.
- Pour the hot gravy over top and serve immediately.
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