These easy, big on flavor and delicious meaty sandwiches made from a deliciously seasoned and shredded chuck roast are the perfect meaty sandwich for any occasion. We love making these sandwiches year-round since the pot roast is made in the slow cooker and is almost effortless. This will be a sandwich everyone will love.
I never thought about a sandwich made with shredded chuck meat until recently when I wanted a nice meaty sandwich that I could make for dinner during the warmer months and for after swimming. Who wouldn't love a meaty pot roast sandwich after a long day swimming when you've built up a big appetite.
Not only was this meaty sandwich a great idea for a hearty meal but it is economical too since we are using chuck roast. Of course, to keep it simple, we use a slow cooker to make the roast so this recipe can be made year-round and there are no worries with heating up the kitchen in the warmer months.
I just love making sandwiches for mealtime time and if you have tried my pimento cheese sandwich, Philly cheesesteak sandwiches, and my easy rotisserie chicken sandwiches, you know what I mean 🙂 If you love French dips, you will love this chuck roast sandwich too (maybe even more.)
Ingredients needed
- Chuck roast. Chuck roast is an inexpensive cut of beef that is perfect for slow cooking.
- Hoagie rolls. I prefer using a hoagie roll but you can also use any soft sandwich-style roll you have on hand.
- American cheese. I prefer using American cheese for these chuck roast sandwiches because it is milder in flavor and melts well.
- Spices (fresh garlic, sweet paprika, kosher salt)
- Butter. For buttering the hoagie rolls.
How To Make Pot Roast Sandwiches
To make these sandwiches, you of course need to start out with a tender and juicy pot roast. Here is how to make it:
- Make the spice rub: Make your seasoning blend and then coat the chuck roast really well with it. This is the flavor for the pot roast sandwich and it is amazing.
This is actually the same spice blend I use for our brisket recipe and it is always a crowd-pleaser.
- Sear the meat: Now you want to sear that deliciously coated pot roast in a hot pan. This may be an extra step but it will add so much flavor to the sauce that the pot roast cooks in, trust me. Once the chuck roast is nice and browned, just place it into the slow cooker.
- Deglaze the pan: After you remove the chuck roast from the pan, add some water and de-glaze the pan so it picks up all of that delicious flavor and garlic that was left behind. Now go ahead and pour this over the meat and cook the roast for about 6 hours on low heat.
Putting Together The Sandwiches
- Shredding the meat: When you make a pot roast, you are working with fork-tender meat. For these sandwiches, you are going to shred the fork-tender meat even more. Once the meat is all nice and shredded, you add it back into the slow cooker and into the delicious juices to sit for about 30 minutes. Keep the slow cooker set to warm at this point.
- Assembling the sandwiches:
- The first thing you want to do when putting together the sandwiches is butter some hoagie rolls that are cut in half lengthwise. I prefer hoagie rolls for these meaty sandwiches because they can hold up to the juicy meat.
- Now you want to place the cheese over the area that you buttered.
- Place under the broiler for about 2-3 minutes to brown the rolls and melt the cheese.
- Once the rolls are ready, you can start to pile on the shredded pot roast onto the rolls. I like to use tongs for this so I am not scooping up too much of the sauce. The meat is plenty juicy.
Additions
I think (and so does my whole family) that these pot roast sandwiches are amazing as is but you can certainly add some more toppings to these sandwiches if you like. Here are some ideas:
- Pickled onions
- Poblano sauce
- Creamy sriracha mayo
- Avocado slices
- Cuban coleslaw
- Homemade Au Jus
Storing And Reheating
To store the leftovers, allow the meat and the juices to cool. Place them in a container with valid and store them in the refrigerator for up to one week. You can also freeze the roast with its juices in a freezer-proof bag for up to 2 months.
To reheat, place the roast in an oven-safe dish with a lid with its juices and add about 1 cup of water. Place in a preheated 350-degree oven for 30-40 minutes covered until heated through.
More like this
If you love these easy slow cooker chuck roast sandwiches, you may also like these:
Pot Roast Sandwich
Equipment
- Slow Cooker
Ingredients
Pot roast
- 3 lb Chuck roast
- 1 cup water
- 6 cloves garlic diced finely
- ¼ cup sweet paprika If you prefer a slight smoky flavor, you can use smoked paprika.
- 2 tablespoon olive oil for searing pot roast
- 1 tablespoon kosher salt
Pot roast sandwiches
- 4 hoagie rolls
- 8 slices of American cheese
- ¼ cup butter softened
Instructions
Making the pot roast
- Grab a large bowl and add your diced garlic, salt and paprika.6 cloves garlic, 1 tablespoon kosher salt, ¼ cup sweet paprika
- Crush down the garlic into the paprika and salt mixture to release the juices from the garlic.
- Pre-heat a heavy bottom pan over the stove on medium heat.
- Take your chuck roast and press it into your spice mixture making sure to coat the whole roast. You may have to pick up some of the spice mixture and press it on to the meat.3 lb Chuck roast
- Once your pot is pre-heated, add your olive oil.2 tablespoon olive oil
- Now add your chuck roast and sear all sides well.
- Once you have seared all sides of the meat, place the chuck roast in the slow cooker.
- In the same pan you seared the meat, add the water and deglaze the pant. Let it bubble up and scrape down any brown bits from the bottom.1 cup water
- Pour the liquid from deglazing over top of your chuck roast in the slow cooker.
- Place the lid on the slow cooker and set it to low and cook for about 6 hours or until is is fork tender and shreds easily.
- Once tender, remove roast from the slow cooker on to a plate.
- With two forks, shred the pot roast making sure to remove any excess fat.
- Place shredded pot roast back into the slow cooker (set to warm) with the pan juices and mix well.
Assembling sandwiches
- Pre-heat the broiler in your oven.
- Slice hoagie rolls in half lengthwise.4 hoagie rolls
- Place hoagie rolls on to a large sheet pan.
- Now butter the inside of the hoagie rolls.¼ cup butter
- Add cheese slices on top of the buttered rolls.8 slices of American cheese
- Place under the broiler for 2-3 minutes until browned and cheese is melted.
- Remove from the oven and begin to scoop the shredded meat and place it evenly on the rolls.
- Serve immediately.
Notes
Storing Leftovers
If you do have any leftover pot roast, place it in a container with a tight-fitting lid and refrigerate for up to one week.Re-heating
Place the pot roast in aluminum foil and seal well. Place in a preheated 350-degree oven for 20 minutes or until warmed all the way through.Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
Terri Fischbach says
This looks like a delicious roast. Can you add potatoes and carrots
It's only my husband and I can you make half the roastand just cut the recipe half
Melissa Oleary says
You can certainly add veggies to this. Just add them in during the last hour of cooking. If you want to reduce the portions that is fine as well. You will need to adjust the cooking time by a couple hours if you do this 🙂
Lana says
Omg these were so good! This is going on our meal list every week 🙂
Melissa says
I am so glad you enjoyed it!