Can I make this in an Instant Pot instead of a slow cooker?

Absolutely! Cook the roast on high pressure for about 60-70 minutes (depending on size), then natural release for 15 minutes. You'll get similar tender results in much less time, though the flavors may not develop quite as deeply as the slow-cooked version.

What if I can't find gruyere cheese?

Swiss cheese makes an excellent substitute with its nutty flavor profile. Provolone or even a white cheddar would also work well. The key is choosing a cheese that melts smoothly and complements the rich beef flavor.

Can I use leftover roast beef instead of cooking a new roast?

Definitely! This recipe is perfect for repurposing leftover roast beef. Just heat the meat with some beef broth and a sprinkle of the seasonings to refresh the flavors. It's a great shortcut when you're craving this sandwich but short on time.

How do I make this more kid-friendly?

For little ones who might find the open-faced presentation challenging, you can make a closed sandwich version. Use the same ingredients but add a second piece of bread on top and cut into manageable triangles. You might also want to substitute the gruyere with a milder cheese like mozzarella or American.

Open Faced Roast Beef Sandwich Recipe

Name: Open Faced Roast Beef Sandwich Recipe
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: American
Ingredients: 5 pounds beef roast (such as chuck or rump); 4 ounces au jus seasoning mix (2 packages); 4 ounces dry Italian salad dressing mix (2 packages); 32 ounces low-sodium beef broth; 4 cups mashed potatoes; 8 slices thick and crusty bread (such as Texas Toast); ½ cup freshly shredded Gruyere cheese

Description

A hearty and comforting dish, these Open Faced Roast Beef Sandwiches are perfect for a cozy family meal or a crowd-pleasing treat. Tender beef roast, creamy mashed potatoes, crusty bread, and melted Gruyere cheese come together to create a delicious, flavorful sandwich that’s sure to become a favorite. It’s the ultimate comfort food experience!

Ingredients

Units Scale

For the Roast Beef

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

For the Sandwich Assembly

4 cups mashed potatoes
8 slices thick and crusty bread (such as Texas Toast)
1/2 cup freshly shredded Gruyere cheese

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Instructions

Prepare the Roast Beef
Spray your crockpot with nonstick spray to prevent sticking. Place the beef roast inside the crockpot and sprinkle with both the au jus seasoning mix and the dry Italian salad dressing mix. Pour the beef broth over the roast to ensure even cooking. Cook on high for 6-8 hours, or until the beef is tender enough to easily shred.
Strain and Shred
Once the beef is fully cooked, strain the broth into a bowl and set it aside to be used as au jus. Carefully shred the beef into small bite-sized sections or slice it as desired, and discard any visible fat or gristle.
Prepare the Mashed Potatoes
While the beef is finishing up, prepare the mashed potatoes according to your preferred recipe, ensuring they are creamy and fluffy. (Click the provided mashed potatoes recipe link if needed.)
Toast the Bread
Use a toaster or broiler to toast the bread slices until they are golden brown. If using a broiler, this should take about 2-4 minutes for extra-thick slices.
Assemble the Sandwiches
Lay the toasted bread slices on a plate. Start by adding a generous layer of mashed potatoes to each slice. Then, top with shredded or sliced roast beef. Drizzle a few spoonfuls of the reserved au jus over the beef for added moisture and flavor. Finally, sprinkle freshly shredded Gruyere cheese over the top.
Serve and Enjoy
Serve the sandwiches warm with a knife and fork. Enjoy the hearty flavors and satisfying textures of this open-faced roast beef sandwich!

Notes

Bread Selection: Texas Toast works wonderfully due to its thickness and sturdiness. You can also use sourdough or another crusty bread for extra flavor.
Cheese Alternative: If Gruyere isn’t available, substitute with Swiss cheese or Provolone for a similarly creamy, melty result.
Leftover Broth: Save any leftover au jus to use as a dipping sauce or for drizzling over the sandwiches later.
Make-Ahead Option: The beef roast can be cooked the day before, shredded, and stored in its broth. Reheat on the stovetop the next day for easier preparation.
Mashed Potatoes Shortcut: While homemade mashed potatoes are ideal, you can use store-bought mashed potatoes for convenience.

Nutrition

Serving Size: 1 sandwich
Calories: 540
Sugar: 3g
Sodium: 1250mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 40g
Cholesterol: 105mg