Slow Cooker Pot Roast Sandwiches

Pot roast sandwich sliced in half and stacked.

Slow Cooker Pot Roast Sandwiches

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These slow cooker pot roast sandwiches are the perfect easy dinner! This version is gluten-free.

Course Dinner, Lunch, Meal prep, slow cooker

Cuisine American

Keyword slow cooker

Prep Time 20

Cook Time 8 30

Servings people

Calories 830

Author Michelle

Equipment

Slow Cooker

Ingredients

For the pot roast

3 lb chuck roast
Salt and pepper
2 tsp dried parsley
1 tsp dried thyme
2 tbsp + 2 tsp arrowroot starch divided
2 tbsp avocado oil
2 tbsp coconut aminos
1 ½ yellow onions halved and sliced thin
1 shallot sliced thin
3 cloves garlic minced
2 ½ cups beef broth
2 bay leaves

For the sandwiches

6 buns I use gluten-free buns
6 slices provolone cheese optional, omit for dairy free or use a DF cheese
6 tbsp mayo
4 tbsp whole grain mustard
1 cup arugula

Instructions

To make the pot roast

Set the roast on the counter for 30 minutes before preparing. Using a large, shallow bowl, combine salt and pepper, dried parsley, dried thyme and the arrowroot starch. Add the roast and rotate to coat throughly on all sides.
Using a large, deep pan, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Lightly grease a large slow cooker and add the chuck roast to the base of the slow cooker. Set aside.
Reduce the heat in the large pan to medium-low. Pour in the coconut aminos while simultaneously scraping the bottom of the pot with a wooden spoon to remove any browned bits from the bottom of the pan.
Add the sliced onion and shallots in with coconut aminos and toss. Allow to cook for 8-10 minutes, just enough for the onions to soften, but not fully caramelize. Salt the onions and add the garlic, cooking for another few minutes.
One the onions, shallot and garlic mixture in cooked through, spoon them on top of the chuck roast inside the slow cooker.
Add the broth and bay leaves and cook on low for low for 7-8 hours or until the roast easily shreds. Shred the roast and discard the bay leaves.

To make the sandwiches

Preheat the oven to 375 F and line a large baking sheet with parchment paper. Add the shredded roast with a few spoonfuls of the cooking liquid. Crisp in the oven for 8-10 minute or until the meat has a light crisp. Set aside and switch out the parchment paper on the baking sheet .
Slice the buns and add them cut side facing up onto the baking sheet. Place in the oven for 3 minutes, just enough to get a light crisp.
Spoon some of the shredded pot roast onto the bottom halves of the buns. Place the cheese on top of the roast (if using) and return to oven, just to melt the cheese. Remove from the oven.
Allow to cool slightly before adding the mayo and mustard to the top of each bun and adding the arugula on top of the melted cheese. Layer the sandwiches and serve warm!

Notes

The serving size will vary depending on personal preference. I find that 3 lbs of chuck roast will yield about 6-8 servings, but scale to your liking!

Nutrition