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Open Faced Leftover Hot Roast Beef Sandwiches

Open Faced Leftover Hot Roast Beef Sandwiches

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches 1x


Simple yet delish way to use up leftover pot roast. 



3 cups beef broth, or leftover cooking liquid from the roast

6 tablespoons flour

4 slices bread

Mashed potatoes, warm and ready to serve

1 pound leftover pot roast, cubed or shredded and reheated


Add 2 cups of the beef broth (or cooking liquid) to a small sauce pan. Heat over medium-high heat until the broth begins to simmer. Reduce the heat to medium and continue to simmer.

In a measuring cup, whisk together the remaining cup of beef broth* (or cooking liquid) and the flour until the mixture is smooth and (mostly) free from lumps. Slowly pour the mixture, which I recently learned is technically called a slurry, into the simmering broth, gently stirring as you pour. Continue to simmer and stir until the broth thickens into gravy. Remove from heat. 

To assemble the sandwiches, lay a slice of bread on the plate. Place a spoonful of mashed potatoes on the bread, followed by the desired amount of leftover roast, and topped with the delish brown gravy you just made. Enjoy!


When you make your slurry, be sure to use cool broth or cooking liquid, so the flour doesn’t thicken up on you right away and leave you with lots of lumps.