Open Faced Roast Beef Sandwiches
Servings: 6
Calories: 415kcal
Equipment
- slow cooker
Ingredients
- 2-3 lb beef sirloin tip roast
- ½ cup teriyaki or soy sauce
- ½ cup low-sodium beef broth
- ¼ cup vegetable oil
- 2 Tbsps finely chopped yellow onion
- 3 cloves garlic, minced
- 2 Tbsps brown sugar
- 1 tsp Worcestershire sauce
- ½ tsp hot pepper sauce
- homemade bread or store bought Italian loaf, sliced thick
- provolone or Monterey Jack cheese slices
Instructions
- Mix together teriyaki or soy sauce, beef broth, vegetable oil, onion, garlic, brown sugar, Worcestershire, and hot pepper sauce.
- Place roast in a large zip-top bag, pour marinade over and refrigerate overnight.
- In the morning, place roast and marinade in slow cooker.
- Cover and cook on low 7-8 hours.
- Remove roast from cooker and shred; return to cooking liquids.
- Toast bread and place on a baking sheet; layer shredded beef and cheese on top of toasted bread.
- Broil in oven 2-3 minutes, or until cheese is lightly browned.
Notes
Plan accordingly, overnight marinating needed.
Nutrition
Calories: 415kcal