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hot beef sandwich

(6 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is an easy version of the Dakota Style Hot Beef Sandwich, which is a a popular "comfort" food served in the Dakotas and surrounding states (like Minnesota). It’s an open-faced beef sandwich that’s topped with hot beef gravy, and it’s typically served with a generous mound of mashed potatoes...fork mandatory! Chuck comes from tough areas (shoulder, neck or arm) of the cow, so it needs to cook longer at a lower temperature to adequately tenderize, which is why it's usually cooked in a slow cooker. To shorten cooking time, use a leaner cut and roast at 350° until internal temp is 175°.

►
(6 ratings)
yield 6
prep time 30 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For hot beef sandwich

  • 2 1/2 to 3 lb
    chuck roast (or chuck eye or beef pot roast)
  • 1 tsp
    garlic powder
  • 1 tsp
    salt
  • 1 to 2 tsp
    black pepper
  • 1 (14.5oz) can
    beef broth (i used low-sodium)
  • 2 Tbsp
    cornstarch
  • 1/4 cup
    cold water
  • 12 slice
    white bread (not toasted)
  • 6-8 cups
    mashed potatoes (optional) - recipe of your choice

How To Make hot beef sandwich

  • 1
    NOTE: If you're going to be serving mashed potatoes with the Hot Beef Sandwiches, you'll want to begin boiling the potatoes during the final 45 minutes of the crock pot cooking time (in Step #2) and mashing the potatoes once they're fully cooked. That way, the potatoes will be ready about the same time that the beef will be done.
  • 2
    Place roast in slow cooker. Sprinkle with garlic powder, salt and pepper. Pour the broth over the roast. Cover, and cook on Low heat for 6 to 8 hours or until beef shreds easily with a fork. (If serving with mashed potatoes, refer to Step #1.) Remove roast from crock pot when it's done, and shred beef with a fork. Transfer shredded beef to a plate.
  • 3
    Pour all of the crock pot liquid into a large frying pan over medium-high heat and cook until hot (about 5 minutes).
  • 4
    Stir together the cornstarch and water, then pour it into the frying pan liquid. Lower heat to medium, and let it reach a boil while stirring constantly with a wire whisk. Let it boil for 1 to 2 minutes or until the gravy thickens. Season gravy with salt and pepper, if desired.
  • 5
    FOR EACH SERVING: Lie 1 slice of bread on a flat surface. Top with a generous mound of shredded beef. Top with another slice of bread. Cut sandwich in half, diagonally. Spoon a generous mound of mashed potatoes into the center of a dinner plate. Place the two sandwich halves on either side of the potatoes. Ladle some beef gravy on top of the potatoes and sandwich halves. Serve immediately with a fork and butter knife.
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