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Open-Faced Roast Beef Sandwich with Mashed Potatoes and Gruyère Recipe

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4 from 82 reviews

This Open Faced Roast Beef Sandwich is a comforting and hearty meal featuring tender slow-cooked beef served atop toasted thick bread with creamy mashed potatoes and melted Gruyere cheese, all drizzled with flavorful au jus. Perfect for a satisfying lunch or dinner, this easy recipe uses a slow cooker for a hands-off cooking process, resulting in tender beef and a rich broth that enhances every bite.

  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Ingredients

Beef and Broth

  • 5 pounds beef roast (such as chuck or rump)
  • 4 ounces au jus seasoning mix (2 packages, such as McCormick Au Jus Gravy)
  • 4 ounces dry Italian salad dressing mix
  • 32 ounces low-sodium beef broth

Sandwich Assembly

  • 4 cups mashed potatoes
  • 8 slices thick and crusty bread (such as Texas Toast)
  • ½ cup freshly shredded Gruyere cheese

Instructions

  1. Prep: Spray your slow cooker (crockpot) with nonstick spray to prevent sticking. Place the beef roast inside the cooker and evenly sprinkle both the au jus seasoning mix and dry Italian salad dressing mix over the roast for maximum flavor infusion.
  2. Add Broth: Pour 32 ounces of low-sodium beef broth over the seasoned roast, ensuring the meat is partially submerged to lock in moisture while cooking.
  3. Slow Cook: Cover and cook the beef on high heat for 6 to 8 hours until it becomes tender and easily shreds with a fork.
  4. Strain Broth: Once cooking is complete, remove the beef roast and strain the cooking liquid into a bowl, reserving this flavorful au jus for drizzling later.
  5. Prepare Beef: Shred or slice the beef into small bite-sized pieces, discarding any visible fat and gristle to enhance texture and taste.
  6. Prepare Mashed Potatoes: Make or heat 4 cups of creamy mashed potatoes as a savory base for your sandwiches.
  7. Toast Bread: Toast the slices of thick bread, and for extra texture, broil them for 2 to 4 minutes until they develop a golden, crispy surface perfect for holding toppings.
  8. Assemble Sandwiches: Place the toasted bread slices on plates, top each with a generous layer of mashed potatoes, followed by a hearty portion of shredded roast beef. Drizzle a couple of spoonfuls of the reserved au jus over the meat and sprinkle evenly with freshly shredded Gruyere cheese.
  9. Serve: Serve the open-faced sandwiches immediately with a knife and fork, allowing the warm cheese to slightly melt and the au jus to soak into the bread, creating a deliciously rich and comforting meal.

Notes

  • For best results, choose a well-marbled cut of beef such as chuck or rump roast for tenderness and flavor.
  • Low-sodium beef broth helps control the saltiness of the dish; adjust seasoning afterward if needed.
  • If preferred, mashed potatoes can be homemade or store-bought fast-prep varieties.
  • To make this recipe gluten free, substitute the bread with gluten-free bread options.
  • The cheese can be swapped for Swiss or mozzarella if Gruyere is unavailable.
  • Leftover au jus can be refrigerated and used as a dipping sauce for other sandwiches or roasted meats.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Sandwiches
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://ellarecipe.com/open-faced-roast-beef-sandwich-with-mashed-potatoes-and-gruyere-recipe/