One of the best things about the cooler months of the year is the fact that it is so much easier to think of a slow cooker dinner than in the summer. Sure, you can use a crockpot all year long but most of us don’t. Nope. We save them for simmering soups, stews, and pot roasts during those cold, blustery months that always seem so cozy until we are actually in them.
Then they just seem… well… cold.
I used to be able to play all day in the snow and whine when my mom told me it was time to come in. Well, that was a long time ago because once the temperature dips below 60 I am building a fire in the fireplace and staying put until the thermometer heads back up to higher digits. I like to be comfortable.
Hearty, hot sandwiches are diner food and there is just something about those blue plate specials that is honest, good, basic, and comforting. Maybe it isn’t served with truffle shavings or Hawaiian finishing salt but there is something about a hot sandwich, stuffed with tender meat, and served with a scalding hot order of fried that is unreasonably addictive. You can’t walk away from it. You can’t ignore it. You have to just go with it.
So, here’s a filling pot roast sandwich with meat that is so tender that it falls apart. It is moist and full of the flavor of garlic, onions, and red wine. All of that juicy, hot goodness is shoved – generously shoved – into a hunk of sourdough baguette and then topped with caramelized onions. You might think you’re done but not yet. Slap a piece of smoked provolone on there and melt it. Nah, it’s not your regular beef sandwich but did you really expect it to be?
This is a great meal for one of those busy nights when you are running the kids to karate, soccer, and dance class all at the same time. Everyone can eat when they get a chance and it all stays hot and ready until you’re ready to put it away. This made enough that we had a couple of days worth of leftovers and I can tell you that those leftovers were even better that the original.
You’re going to need a big slow cooker.
Slow Cooker Pot Roast SandwichesPrint Add to Collection Go to Collections
- 1 pot roast, , 3 – 4 lbs
- 2 teaspoons salt
- Fresh ground pepper
- 1 onion, , chopped
- 3 cloves of garlic, , peeled and chopped
- 2 cups of Burgundy
- 1/2 cup rich beef stock
- 1 bay leaf
- 2 tablespoons of fresh thyme leaves
- 1 tablespoon Worcestershire sauce
- 2 sourdough baguettes
- 6 slices of smoked Provolone cheese
- 2 onions sliced
- 2 tablespoons olive oil
- 1 tablespoon butter
- Rub the meat all over with salt and pepper.
- Place it in the slow cooker.
- Add the wine, broth, garlic, chopped onion, thyme, bay leaves, and Worcestershire.
- Cover the cooker and program it to low for 8 hours.
- At some point before serving (and you can do this ahead and warm them up) caramelize the onions by adding them to the olive oil and butter melted together in a large frying pan.
- Cook the onions slowly, stirring often, until they are golden brown.
- Remove from heat.
- Cut each of the baguettes into 3 pieces.
- Slice them almost all the way through.
- Shred the hot beef with two forks and stir to mix the cooking liquid into the meat.
- Pile meat on a baguette, sprinkle generously with freshly ground pepper, add the onions and then the Provolone.
- Broil to melt the cheese and serve.
If you don’t have a crockpot you need one… now! Here’s one that I really like.