Slow Cooker Pot Roast Sandwiches
These slow cooker pot roast sandwiches are the perfect easy dinner! This version is gluten-free.
Pot roast is one of those classic meals that’s always comforting! It’s low effort, and one of my favorites to make throughout the winter. Once it warms up in the summer, I’m always missing pot roast, and I wanted to find a way to enjoy this simple and comforting meal with a more warm-weather twist.
These slow cooker pot roast sandwiches are the perfect low-effort comfort food! They’re made with a tender shredded pot roast, gluten-free bread and simple toppings.
Why you’ll love slow cooker pot roast sandwiches
- Comfort food! Pot roast is such a classic meal to start with and making into a sandwich with caramelized onions and melted cheese screams comfort food.
- Low-effort meal! Whether you are looking for an easy dinner to get on the table or meal prepping, the slow cooker pot roast comes together with little effort and then you just have to build your sandwich!
Is chuck roast actually good on a sandwich?
Chuck roast is perfect on a sandwich! When you cook it as a pot roast, it becomes the most perfect melt in your mouth texture that’s perfect for shredding and adding to a sandwich.
Of course you can use leftover pot roast, but this recipe was developed specifically to go on a sandwich!
Recipe ingredients
See the recipe card below for full information on ingredients and quantities.
- Chuck Roast. This cut of meat is so tender and juicy when cooked in this recipe!
- Onion & Shallots.
- Beef Broth.
- Whole grain mustard and mayo.
- Coconut Aminos. This is a soy sauce substitute that’s used for some flavor depth, and to deglaze the pan. Another great option would be red wine.
What to put on pot roast sandwiches
- Cheese. You can for sure make this sandwich dairy free as well, but we found that provolone cheese and swiss cheese paired wonderfully in these sandwiches.
- Caramelized onions. This recipe adds caramelized onions in with the pot roast cooking process!
- Cooked mushrooms. Though it’s not a part of this recipe, it would be an excellent addition!
- Arugula.
- Mayo and grainy mustard.
How to make slow cooker pot roast sandwiches
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Coat the chuck roast in salt and pepper, dried parsley, dried thyme and arrowroot starch.
Step two. Cook the chuck roast for 2-4 minutes on each side or until lightly browned and set aside.
Step three. 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.
Step four. Add the sliced onion and shallots in with coconut aminos and cook the onions until they soften.
Step five. Add the onions, shallot and garlic mixture on top of the chuck roast inside the slow cooker. Cook on low for 7-8 hours and shred the roast.
Step six. Add the shredded roast with a few spoonfuls of the cooking liquid to a baking sheet and bake for 8-10 minute or until the meat has a light crisp.
Step seven. Slice the buns and add them cut side facing up onto the baking sheet. Lightly toast in the oven then 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
Step eight. 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!
Michelle’s Tips & Tricks
- Switch up the toppings. I tried a few different variations on this sandwich, and this is what I landed on for toppings, but you can mix it up as much as you’d like!
- Save some of the cooking liquid. If you find that your meat dries out a bit in the fridge, save some of the cooking liquid to add on top when you reheat it.
Other Gluten-Free Pot Roast Recipes…
If you tried these Slow Cooker Pot Roast Sandwiches or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Slow Cooker Pot Roast Sandwiches
Want to save this for later?
Just drop your name and email below. Then we’ll email right to your inbox. ✉️
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
Equipment
- Slow Cooker
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!
Can you make this in an instant pot?
the gf buns in your pics look delicious! what brand did you use?
I use Wildgrain (code UNBOUNDWELLNESS has discount for limited time).
Thank you for sharing this recipe, I have glutenfree buns, so I didn’t try those, but the rest is perfect