Teresa's Recipes
Succulent Pot Roast Sandwich
Indulge in a gastronomic delight with this succulent pot roast sandwich. Tender, slow-cooked pot roast, paired with sweetly caramelized onions and the smooth allure of melted provolone cheese, all encased in a crispy hoagie roll. This recipe finds its roots in American cuisine, a testament to the country's love for hearty and comforting food. Whether for a weekend treat or an impressive lunch for guests, this sandwich is sure to win hearts.
Ingredients
- 4 Hoagie rolls
- 8 slices Provolone cheese
- To taste Salt and pepper
- 2 tablespoons Worcestershire sauce
- 2 cups Beef broth
- 3 cloves, minced Garlic
- 2, thinly sliced Onions
- 2 lbs Pot roast
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 8 hours 15 minutes
- Calories: 720
- Fat: 34g
- Carbs: 50g
- Protein: 52g
- Sodium: 1600mg
- Sugar: 5g
Instructions
- Place the pot roast in a slow cooker. Add the onions, minced garlic, beef broth, Worcestershire sauce, salt, and pepper. Cover and cook on low for 8 hours or until the meat is tender and can be easily shredded with a fork.
- Once the pot roast is cooked and shredded, preheat the oven to 350°F.
- Split the hoagie rolls and place them on a baking sheet. Top each half with a slice of provolone cheese.
- Bake for 5 minutes, or until the cheese is melted and bubbly. Meanwhile, caramelize the remaining sliced onions until they are golden brown and sweet.
- Distribute the shredded pot roast evenly among the rolls. Top with the caramelized onions and another slice of cheese.
- Return the sandwiches to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
- Serve the sandwiches hot, with the remaining broth on the side for dipping.
Tips
- For a variation, you can add pickled jalapenos or sautéed mushrooms for an extra layer of flavor.
- If you don't have a slow cooker, you can braise the roast in a covered pot in a 325°F oven for 3-4 hours.