The Pioneer Woman Tasty Kitchen
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Leftover Pot Roast Sandwiches

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Prep:

Cook:

Level: Easy

System:

4

Description

These sandwiches are a must make with leftover pot roast from the big dinner the day before!

Ingredients

  • FOR THE ROAST:
  • 4 pounds Eye Of Round Roast
  • 12 ounces, fluid Coca Cola
  • 8 ounces, fluid Jar Of Chili Sauce
  • 1 package Lipton Dry Onion Soup Mix (1 Oz Packet)
  • _____
  • FOR THE SANDWICHES:
  • 4 whole Kaiser Rolls
  • 4 Tablespoons Butter
  • 4 slices Havarti Cheese
  • 4 Tablespoons Mayonnaise
  • 4 Tablespoons Yellow Mustard
  • ¼ cups Red Onion, Sliced Into Thin Strips
  • _____
  • FOR THE AU JUS:
  • 1 cup Pan Drippings From Roast
  • 1 cup Beef Broth
  • 1 Tablespoon Lipton Dry Onion Seasoning (Same As Used To Cook The Roast)
  • 2 Tablespoons Butter

Preparation

Place the roast into a large crock pot. Mix together the Coca Cola, chili sauce, and the onion soup mix and pour over the roast. Cook on low for 6-8 hours. Reserve 1 cup of the pan drippings for the au jus, and use the rest to make a gravy. (This is the method we use for our Sunday Roast Dinner. You’ll want to shred the leftover meat for the sandwich recipe.)

For the au jus, bring all ingredients above to a boil for 1 minute. Remove from heat and drizzle a little bit of au jus over your shredded meat. Pour the remaining au jus into individual serving dishes for dipping.

For the sandwiches, slice sub rolls in half. Lightly butter either side of the sub roll. Place a generous amount of the meat onto each roll. Top with one slice of cheese or if you are crazy like me you’ll throw on 2! Place the loaded rolls onto a baking sheet and place under the broiler till the cheese is melted. Then spread each sandwich with 1 Tablespoon of mayo and mustard and a few thin slices of onion. Serve, dipping your sandwiches in the dip of au jus.

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