Hot Beef Sandwiches with Mashed Potatoes and Gravy are an open-faced sandwich that is pure comfort food. White bread is toasted, covered with mashed potatoes, leftover shredded pot roast and gravy. It’s an easy way to turn leftover pot roast into a hearty and delicious meal.
Next time you make a pot roast, plan on making these gravy-drenched sandwiches a few days later. The whole family will rave over them. I recommend using this Pot Roast with Root Vegetables recipe, but you can use any leftover pot roast. Just be sure you save 1/2 cup of the gravy or pot roast juices to make the gravy for these sandwiches. If you don’t have quite enough extra gravy, increase the amount of beef broth and butter in the recipe.
The leftover pot roast gets shredded up and added to the gravy. It’s so delicious! Pot Roast seriously never tasted so good!
Tips for making Hot Beef Sandwiches with Mashed Potatoes and Gravy:
- Use Texas Toast if you can find it. If not, any white bread will do. Whatever you use, be sure to get it golden and buttery before covering it with mashed potatoes.
- To save time you can use refrigerated mashed potatoes instead of making homemade.
- I love to flavor the gravy with rosemary, but leave it out if you don’t like rosemary or replace it with a little thyme or parsley.
If you’re a meat and potatoes kind of person, these Hot Beef Sandwiches are a home run! You have all your favorites combined into one delicious sandwich. This is one of these meals where leftovers are more looked forward to than the first go around.
Try These Awesome Pot Roast Recipes:
- Pot Roast with Root Vegetables
- BBQ Pot Roast
- Crock Pot Pot Roast
- Traditional Pot Roast
Hot Beef Sandwiches with Mashed Potatoes and Gravy
Hot Beef Sandwiches with Mashed Potatoes and Gravy are an open-faced sandwich that is pure comfort food. White bread is toasted, covered with mashed potatoes, leftover shredded pot roast and gravy. It's an easy way to turn leftover pot roast into a hearty and delicious meal.
- 2 medium russett potatoes, (peeled and cut into chunks)
- 4 tablespoons salted butter
- 1/4 cup milk
- 1/2 cup sour cream
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon butter
- 1 spring rosemary
- 1/2 cup leftover sauce from pot roast
- 1 teaspoon red wine vinegar
- 1 1/2 cups leftover shredded pot roast
- 4 slices Texas Toast
- 4 tablespoons butter, (softened)
- 1/4 teaspoon garlic powder
- chopped fresh parsley, (optional)
Cook potatoes in a pot of boiling salted water until fork tender, about 15 minutes.
While potatoes are cooking, combine butter and milk in a glass measuring cup or microwave-safe bowl and microwave for 30 to 40 seconds to melt the butter and warm the milk.
Drain potatoes and return to pot. Cook over low heat for 30 seconds to evaporate excess moisture.
Add sour cream and the milk/butter mixture. Mash until smooth. Season to taste with salt and pepper.
To make gravy, whisk together flour and beef broth in a bowl.
Melt 1 tablespoon butter in a saucepan or skillet.. Add rosemary and saute for 1 minute. Discard rosemary.
Whisk in broth mixture and reserved pot roast sauce and simmer for 5 minutes to thicken.
Stir in vinegar and pot roast. Season to taste with salt and pepper. Keep warm.
Spread butter on one side of each piece of bread. Sprinkle with garlic powder. Toast in a toaster oven until golden.
To assemble sandwiches, place a scoop of mashed potatoes on each piece of toast. Top with pot roast gravy and sprinkle with parsley.
Recipe adapted from Cuisine at Home
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