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Hot Beef Sandwich

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

Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Gluten Free
Dairy Free




    For Beef:
  1. Place the roast in a slow cooker. Sprinkle with garlic powder, and salt and pepper, to taste.
  2. Pour the beef broth around the roast.
  3. Cook, covered, on low for 6–8 hours, until the beef shreds easily with a fork.
  4. Remove the roast from the slow cooker, reserving the cooking liquid, and shred the beef.
  5. Set aside.
  6. For Gravy:
  7. Pour the reserved cooking liquid into a medium pan and heat over medium high heat.
  8. Combine the cornstarch and water in small bowl and add the mixture to the pan.
  9. Lower the heat to medium and cook, whisking constantly with a wire whisk.
  10. Bring to a boil and continue to cook for an additional 1–2 minutes, or until the gravy thickens.
  11. Season with salt and pepper.
  12. For Assembly:
  13. Place slices of the bread on serving plates and top each with the shredded beef.
  14. Cover each with an additional slice of bread and cut the sandwiches in half diagonally.
  15. Pour the hot gravy over top and serve immediately.

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