Grandma’s Roast Beef Sandwiches

Food memories are powerful. A certain meal can transport you back to your childhood. When I make this meal, all of a sudden I’m a teenager again on New Year’s Day at my grandparents house for their annual open house. There’s wine (and sparkling grape juice for the grandkids) in the kitchen, snacks throughout the house, including Christmas cookies from the week before. The dining room table is set with different sides, including a cheese ball and crackers, and the 7 layer dip my aunt always brought. The roast beef is keeping warm in the Crockpot with rolls and horseradish next to it. It was a self-serve set up and you could come back for as many helpings as you wanted throughout the evening. I probably ate 3 or 4 sandwiches (they were small rolls, ok?). It’s one of my favorite memories.

I make this roast beef every so often. I can’t remember exactly how my Grandma made it, so I’ve modified it along the way. It’s a big hit in this house, plus it’s quick prep time and you can let it go in the Crockpot all day long. The coleslaw is a compromise of what my husband and I both like. I grew up on a vinegar based coleslaw, and being from the South, my husband grew up on mayonnaise based coleslaw. So, I had to make the best of both worlds and this recipe came to fruition. Coleslaw is best when you let it sit in the dressing for a while, so I mix this up right after I get the beef in the crockpot and let it sit all day in the fridge. We love this meal. Like I said, it’s super simple but definitely tastes like you worked all day on it. Since it spends the day in the Crockpot, you kind of did, right?

Roast Beef Sandwich
Makes 6 sandwiches
Prep time: 5 min
Cook time: 8 hrs

• Roast Beef
  • 2.5 lbs chuck roast (pot roast)
  • 1/2 c Worcestershire sauce
  • 4 tsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1/2 tsp cumin
  • 3 c beef broth
• Remaining ingredients
  • 6 rolls (we used thick, wheat rolls, but you can use French bread or a sesame bun if you prefer)
  • provolone cheese (as desired)
  • 3/4 c mayo
  • 1/8 c horseradish (more or less as desired)

1. Place the chuck roast in the Crockpot and all ingredients in the “Roast Beef” section.
2. Cover with lid and cook on low for 8 hrs (alternately, high for 5 hrs).
3. Once cooked, shred beef with 2 forks.
4. Mix together mayo and horseradish to make a sauce (we keep this already made up in the fridge).
5. Slice and toast the rolls lightly, then spread with sauce and top with cheese.
6. Broil for 1 min or until cheese is bubbly.
7. Top with shredded beef and a little extra broth if desired.

Coleslaw
Serves: 6
Prep time: 5 min

• 1 16 oz package of coleslaw mix
• 1 c mayo
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1/4 tsp celery salt
• 1/2 tbsp sugar (optional)

1. Mix together mayo, mustard, vinegar, celery salt, and sugar in a large bowl.
2. Once combined, toss with coleslaw mix until well coated.