Hot Roast Beef Sandwiches & Gravy

READY IN: 8hrs 5mins
Recipe by Bullscreeker

This is a copycat version of a dish served by a local diner in central Pennsylvania. My mom & dad used to always go there specifically to order this meal, until my mom finally nailed the recipe. It has quickly become a family favorite and a regular meal that I have to make for DH... This gravy is very flavorful and especially delicious over shoestring french fries!

Top Review by Lynne from Wisconsin

I have a friend who loves open-faced hot roast beef sandwiches from various diners throughout the area. Rather than do yet another carry-out, I looked and found this wonderful recipe that mimics well the type of sandwich served in diners in our area. I used a rump roast and, after 10 hours, it was very tender and yielded over 4 cups broth (I left it fat side up in the crock pot - removed extra fat when it was done cooking). The gravy was good -- however, probably added less than 1 cup flour/water -- and would add even less next time. My friend thought it was excellent (thank you!). I used salt-free bouillon packet -- may try "Better than Bouillon" next time for a bit richer flavor. The crockpot made this really easy (no roasting pan/meat thermometers/etc.) Thanks for posting!

Ingredients Nutrition


  1. Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
  2. Whisk flour and water together for gravy until smooth and set aside.
  3. When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
  4. Add 2 beef bouillon cubes and Gravymaster to boiling broth.
  5. Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
  6. Cut up beef roast and arrange pieces between two slices of bread.
  7. Smother sandwich (and french fries) with gravy and ENJOY!

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