Chef notes
For our make-ahead Monday series, here's a delicious way to transform your slow-cooker pot roast into succulent sandwiches.
Ingredients
- 2 cups leftover shredded beef
- 1 cup leftover broth
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dehydrated onion flakes
- 4 crusty rolls
- Provolone cheese
Horseradish sauce
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon chopped chives
- 1 1/2 teaspoon whole grain mustard
- 1 teaspoon Dijon mustard
- Dash of Worcestershire sauce
- 1 1/2 tablespoon horseradish, or more to taste
Preparation
1.Take the leftover beef and broth and add it to a saucepan along with the Worcestershire, soy sauce and dehydrated onions, bring to a simmer and cook for about 5 minutes.
2.Meanwhile, make the horseradish sauce by simply stirring everything together until well combined.
3.Toast your rolls in a hot oven, then add a little smear of the horseradish sauce, followed by some of the shredded beef and a couple slices of cheese, pop them back in the oven to melt the cheese and enjoy.
