It was the summer of 2008 that I discovered my love for Hot Roast Beef Sandwiches, The Phantom of the Opera, and Michael Buble. What do these three seemingly random things have in common you may ask? Well, I’m glad you wanted to know because I’m going to tell you.
I was eighteen, just graduated high school in May, and was spending a few days with my bestie in Tulsa, Oklahoma. We had planned a wild night out (ha! We didn’t know the meaning of the word “wild”) to see The Phantom of the Opera for the first time.
I have always loved the Performing Arts and all things Broadway so when I found out the Phantom was coming to a theater in Tulsa, I knew we had to go. Needless to say, we both fell in love with the dejected Phantom and sang “All I Ask of You” for months after the famed Broadway production left town. I remember telling my friend then that I would have that song performed in my wedding and three years later, I did.
Anywho, back to the Hot Roast Beef Sandwiches and Michael Buble.
We stayed up all night drinking overpriced Starbuck’s coffee and listening to Michael Buble croon about rejected love, and probably lamenting our own rather sad looking prospects at love (like teenage girls do haha)!
When we woke the next morning, well, it was actually closer to afternoon, we were absolutely starving and my friend’s mom had already made provision for our ravenous hunger by making the best ever Roast Beef in her slow cooker.
Up until this point, I had never really been introduced to a slow cooker since my Mom always preferred to be in the kitchen with her hands on the food rather than slow cooking it.
As the wonderful smells of tender roast beef and sautéed mushrooms with onions wafted through the house, my stomach growled in response.
And just like that, I was introduced to my first ever Hot Roast Beef Sandwich with melted swiss cheese, sautéed onions and mushrooms, all on a tender, whole wheat, hoagie bun. I fell in love with hot roast beef sandwiches then and I’ve never looked back.
For my own version of Hot Roast Beef Sandwiches, I started out with a 2.5 pound beef chuck roast in my four quart slow cooker.
I added in 1 cup beef broth
2 cap fulls of Marsala
2 tablespoons of butter
1 tablespoon minced garlic
1 tablespoon minced onion
2 pinches of Rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon of dried parsley
1 teaspoon of dried basil flakes
(For those who may be concerned, the alcohol in the Marsala evaporates during the cooking process and therefore, leaves the roast with a wonderful flavor but nothing more.)
Place the lid on your slow cooker and cook on high for 6-8 hours or low 8-10 hours.
My slow cooker tends to cook a little faster than some so I opted for cooking my roast for 6 hours but if you have a truly slow cooking slow cooker, you may want to opt for cooking your roast on high for 8 hours or low for 10 hours.
Once the roast is cooked, remove it from the slow cooker and shred it between two forks. The roast should be so tender that it just falls apart easily!
When your roast is prepared, set it aside and start in on the mushrooms.
I used 8 ounces of whole Portabella mushrooms, rinsed them under cool water to remove any dirt, then sliced them up.
Once your mushrooms are sliced thinly, place a small amount (about 1 tablespoon) of Organic Extra Virgin Olive Oil or a cooking oil of your choice in a small skillet and turn the heat on medium high.
Once the oil is hot, toss the mushrooms in along with a small amount of salt and stir them in the pan, turning them over occasionally until they are sautéed and wilted.
If you are also sautéing onions, now is a good time to add them in as well, I chose to use my Balsamic Marinated Onions for this recipe.
Now that your roast, mushrooms and onions are ready to go, grab your whole wheat Hoagie Buns and cut them in half, leaving the top and bottom bun still attached on one side.
Slather the bottom side of the bun with mayo, then top it with some shredded roast beef. Just use your judgment on how much roast beef you want to add.
Place one slice of swiss cheese cut in half on top of the roast and place the sandwiches on a baking sheet because we’re going to melt that cheese in the oven.
I used a small convection oven to melt the cheese on my sandwiches because I was only making two but if you’re making 8 or more you may want to fire up your large oven for this job.
Large ovens often cook differently than convection ovens so be aware of that when you’re adjusting the heat and cook time.
I set my Hot Roast Beef Sandwiches to cook on 375F for about 5 minutes or just until the cheese is melted and the bread starts to become golden brown and crunchy on the outside.
Once you remove the Hot Roast Beef Sandwiches from the oven, top them with my homemade Balsamic Marinated Onions and my Homemade Creamy Horseradish Sauce and then let your family dig in because they won’t want to wait a second longer to devour these delicious sandwiches!
Thank you for stepping into my kitchen today and cooking with me.
Here’s to hoping your summers are as exciting as mine was in 2008 when the only thing I had to worry about was sleeping late and eating Hot Roast Beef Sandwiches! 😛
Hot Roast Beef Sandwiches
Savory and tender roast beef blends with crispy toasted bread, melted swiss cheese, and spicy, creamy, Horseradish Sauce.
- 2.5 lb Beef Chuck Roast
- 1 cup beef broth
- 2 cap fulls Marsala Wine
- 1 tbsp minced garlic
- 1 tbsp minced onion
- 2 pinches dried Rosemary
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp butter
- 1 tsp dried parsley flakes
- 1 tsp dried basil flakes
- 8 whole wheat hoagie buns
- 8 slices Swiss Cheese
- 8 oz Portabella Mushrooms sliced
- 8 tbsp Balsamic Marinated Onions recipe linked in post
- Homemade Creamy Horseradish Sauce recipe linked in post
- Olive Oil Mayo
Place the roast and all ingredients for the roast in a 4 quart or larger slow cooker and place the lid on the slow cooker.
Set the cook time to high for 6 hours or low for 8 hours.
Once cooked, shred the roast between two forks.
Assembling the Sandwiches:
Cut the Hoagie buns in half, leaving the top still attached to the bottom on one side of the bun.
Spread mayo on the bottom half of the bun, then add shredded roast, topping the roast with 1 slice of swiss cheese cut in half.
Place the sandwiches in the oven and bake on 350F for 10 minutes or until the cheese melts.
While the sandwiches bake, place a small amount of olive oil in a small skillet and heat the oil on medium high for 1-2 minutes or until hot.
Rinse the mushrooms under cool water, removing any dirt, then slice into pieces vertically.
Place the mushrooms in the skillet, season with a small amount of salt, and stir until the mushrooms are tinder and wilted.
Remove the sandwiches from the oven, top with the sautéed mushrooms, Balsamic Marinated Onions, and then drizzle with the Homemade Creamy Horseradish Sauce.
Serve hot and enjoy!
My recipes for the Balsamic Marinated Onions and Homemade Creamy Horseradish Sauce can be found on my blog and also linked in this blog post above.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party
Shared at Full Plate Thursday