Open-Faced Hot Roast Beef Sandwich

Slow cooker · 8–10 hours on LOW or 5–6 hours on HIGH

Shredded roast beef, garlic Parmesan mashed potatoes, and homemade brown gravy piled on Texas toast.

Ingredients

Roast Beef

• 2½–3 lb beef roast

• 4 cups beef broth, or 3 tbsp Better Than Bouillon Beef Base plus 4 cups water, as listed in the original ingredients

• The slow-cooker step calls for 2 cups beef broth and 2 tsp Better Than Bouillon Beef Base

Beef Rub

• 2 tsp onion powder

• 2 tsp garlic powder

• 1 tsp smoked paprika

• 1 tsp black pepper

• 1 tsp salt

Garlic Parmesan Mashed Potatoes

• 2½ lb Yukon Gold potatoes

• 4 tbsp butter

• ½ cup milk, or more as needed

• 4 cloves garlic, minced

• ½ cup grated Parmesan

• Salt and pepper to taste

Homemade Brown Gravy

• 2 cups reserved slow-cooker broth

• 2 tsp Better Than Bouillon Beef Base, optional if needed

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 tsp regular paprika

• ½ tsp onion powder

• ½ tsp garlic powder

• Black pepper to taste

Assembly

• Texas toast or thick white bread

• Crispy fried onions

• Sliced green onions

Cooking Instructions

1. Mix the rub and coat the roast on all sides.

2. Place the roast in the slow cooker. The original cooking step specifies 2 cups beef broth and 2 teaspoons beef base. Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until fork-tender. Rest the roast for about 10 minutes, shred it, and reserve the cooking liquid.

3. Boil the peeled potatoes until fork-tender. Drain and mash with butter, milk, garlic, Parmesan, salt, and pepper.

4. Melt butter, whisk in flour, and cook for about 2 minutes. Slowly whisk in 2 cups reserved broth. Add paprika, onion powder, garlic powder, and black pepper. Simmer until thick, then taste and adjust the seasoning.

5. Toast the bread. Layer on the mashed potatoes, shredded beef, gravy, crispy fried onions, and sliced green onions. Serve immediately.