Bob Evans Pot Roast Sandwich Recipes

POT ROAST SANDWICH

Steps:

• For the pot-roast sandwich:
• Preheat oven to 350 degrees F.
• On a cutting board, cut the flat bottom round into 3-inch pieces. Season cut meat on both sides with kosher salt and black pepper. Add the meat to a lightly oiled griddle and brown well on both sides. Transfer the browned meat in a deep roasting pan. Add the chopped carrots, celery and onions around meat along with the bay leaves and fresh thyme. Pour in the water, cover with foil, and put into the oven for 3 hours. Remove the roasting pan from the oven and discard the foil. Remove the meat to a clean sheet pan and allow to cool slightly. Strain the liquid into a clean container and store in the refrigerator for future use. When the pot roast is cool enough to handle use clean latex gloves to shred the pot roast. Put the shredded meat into portion-size bags each weighing 5 ounces.
• Plating the pot roast sandwich: Heat the pot roast liquid in a small pot over low heat.
• For each serving:
• Split and butter an old fashioned bun and warm it on the griddle for about 1 minute. On an oval platter put 3 ounces of coleslaw at the 3:00 position with a pickle slice. Now put the lightly browned old fashioned bun at the 12:00 and 6:00 position. Place 3 ounces of French fries into the deep-fat fryer and cook until they are a light brown. Remove the French fries from fryer to paper towels to drain, and then season with the depot spice. Put the seasoned French fries at the 9:00 position. Dip the portion of pot roast into the hot liquid and put on the bottom of the bun, using a slotted spoon. Ladle 3 ounces of brown gravy over the pot roast and French fries. Top with 1-ounce of fried onions, and then lean the top of the bun against it. Serve at once.

~ MY GRILLED POT ROAST SANDWICH ~

Steps:

• 1. Salt & pepper roast and brown on both sides, in a few tablespoons oil. Place in crock pot. Mix all of the dry ingredients together and sprinkle over the roast. Sprinkle with garlic. Pour water around the roast and cook on low for 7 - 8 hours or high 4 - 5. Halfway through cooking time, I added the carrots and onion. Remove roast from juices and when cool enough, shred. Place back into the juices. Stir to combine well. Keep warm. In a medium skillet or stove top griddle over medium heat, place butter sour dough bread butter side down. Add a piece of cheese to each slice of bread. Once golden and cheese is melted - drain desired amount of beef and add to the one slice of toasted bread. With tongs, remove some carrots and onions from the pot and add to the beef. Drizzle with a small amount of juice and enjoy! So good!