Pot Roast Sandwich
The perfect refresh for your pot roast leftovers, this sandwich feature's crisp fall apples and gooey cheese. With each bit dripping in savory juice, I hope you don't mind getting a little messy.
Post Rost Ingredients
3 - 3.5 lb chuck roast
2 12fl oz bottles of hard cider
1 cup apple cider
1 cup beef stock or broth
1 tbsp cornstarch
1 fennel bulb, quartered
1 large carrot, quartered
1 leek, halved
5 garlic cloves, smashed
1 tbsp tomato paste
3 sprigs of rosemary
4 sage leaves
5 sprigs of thyme
1 cinnamon stick
STEP 1 Salt, pepper, and corn starch the meat. Sear in a hot pot until brown on all sides. Remove from pot.
STEP 2 Sautee fennel, leeks, carrots for 5 minutes. Add in garlic cloves and saute for another 2. Add tomato paste and cook for another minute.
STEP 3 Add in hard cider, apple cider, broth, cloves, cinnamon stick, rosemary, thyme, and sage. Bring to a boil.
STEP 4 Add roast back in. Cook for 4 hours, turning every hour, until tender.
Granny smith apple, thinly sliced
Low moisture mozzarella cheese
Pot roast, shredded
Leftover juice from pot roast (optional)
STEP 1 Turn your oven on the lowest broil setting. Cut your french rolls in half and spread mayonnaise on one half. Layer the half with mozzarella cheese. Toast in the oven, keeping a careful eye, until the buns are toasted and the cheese starts to melt. Remove from oven.
STEP 2 To the bottom layer of the french roll, add a layer of sliced apple. Next, add a thin layer of cheese. A top that, add the shredded pot roast followed by the other half of the french roll.
FIN. Serve hot with a side of the pot roast juices for dipping (if you don't mind getting messy 😉).