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Leftover Pot Roast French Dip Sandwiches

Leftover Pot Roast French Dip Sandwiches

  • Author: Terryn
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 sandwiches 1x



1 tablespoon olive oil

1 medium onion, halved + thinly sliced

1 pound leftover pot roast, shredded

2 1/2 cups cooking liquid from the pot roast, or beef broth (divided)

2 teaspoons soy sauce

4 hoagie buns

8 slices provolone cheese

Softened butter for spreading


Preheat the oven to 350 degrees Fahrenheit.

In a large skillet, heat olive oil over medium high heat. Once the oil is hot, add the onion and saute 5-8 minutes or until the onion has wilted and has started to turn a light golden brown. 

Add the leftover pot roast to the skillet along with 1/2 cup of the cooking liquid (or beef broth). Reduce heat to low and simmer while you make the au jus. 

Heat the remaining cooking liquid (or beef broth) in a small pot over medium high heat until it begins to simmer. Add the soy sauce and simmer an additional 2-3 minutes before removing from heat. 

Remove the meat mixture from heat to begin sandwich assembly. 

To assemble, open the buns and spread both sides with a thin layer of butter. Cut the slices of provolone in half, layer two half slices on the bottom bun, followed by leftover roast/onion mixture, then two more half slices of cheese. Close the sandwiches and wrap with foil. 

Place the foil-wrapped sandwiches on the top oven rack and bake for 7-10 minutes or until the cheese is deliciously melty. Serve with small dishes of au jus for dipping and your favorite side. Enjoy!