These hot beef sandwiches smothered in gravy remind me of my childhood, but they’ve been modernized by the Instant Pot! Paired with creamy mashed potatoes supreme and done in under two hours, this is certainly a meal that will bring comfort and warmth to the whole family! #hotbeefsandwich #dinneridea #familyfavorites
Hot Beef Sandwiches with Gravy are “Farm-Girl Fancy”
Growing up in Kansas, I would call myself a “meat and potatoes” kind of gal. And THIS recipe here is one of the reasons why. Beef was in abundance, even if money was not. But piling hot roast beef onto a few simple slices of white bread and pouring homemade gravy over the top was all it took to make us feel like kings. There is also something about that warm gravy pooling over creamy, buttery potatoes that gives me all the nostalgic feels.
Slow-roasted Hot Beef Sandwiches in “Instant Pot” time
My favorite part about this recipe is that I don’t have to wait all day for it like I used to. Instead, I can have melt-in-your-mouth hot beef sandwiches on the table in about an hour and half thanks to my Instant Pot! I simply brown my seasoned chuck roast in the pot, pressurize for 65-70 minutes, then let it naturally release. This creates perfect, flavorful beef along with a rich, savory broth that serves as the base for the gravy. I hate to say it, but this meal is so good it will make you want to “slap your Mama!” (Thanks, Paula Deen!)
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This meal must always be served with mashed potatoes. I’m not sure why. Ask your lunch lady! But there is just something about scooping all of that gravy and beef up in a creamy, buttery spoonful of mashed potatoes. Trust me! And with a beefy flavor profile this big, you’ll need potatoes to match. I love using this recipe for Creamy Smashed Potatoes with hot beef sandwiches. I hope you’ll give them a try!
Printable Recipe for Hot Beef Sandwiches with gravy
Hot Beef Sandwiches with Gravy and Mashed Potatoes Supreme
- 1 batch mashed potatoes supreme, recipe below
- Sliced white bread (My Hubs likes Wonder bread)
- 1-2 Tbs. olive oil
- 3 to 4 lb. beef chuck roast, cut into 6-8 large chunks
- 1 tsp. Creole seasoning
- 1 tsp. granulated garlic
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 1/2 cup dry red wine
- 1 onion, sliced
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 Tbs. water
- 1 Tbs. cornstarch
- 1 Tbs. unsalted butter
Mashed Potatoes Supreme
- 2 - 2 1/2 lbs. Yukon Gold potatoes, quartered, skins-on
- 1 cup chicken broth
- 1 cup sour cream
- 2 eggs, beaten
- 1-2 tsp. freshly grated horseradish (aka prepared horseradish)
In a large bowl, combine the Creole seasoning with the granulated garlic and the flour; dredge each piece of the roast in this mixture on all sides.
Using the sauté setting on the Instant Pot, add the oil. When the oil is hot, add the seasoned roast pieces, browning them on all sides, working in batches so that you don’t over crowd the pot.
Place all the browned meat back into the Instant Pot; add the broth, wine, onion, rosemary and bay leaf. Lock the Instant Pot lid into place and choose High Pressure for 60-75 minutes, depending on the size of the roast you are utilizing. When the timer sounds, be sure to let the pressure release naturally on its own, allowing the roast to rest. Remove the roast to a cutting board and gently shred the meat; tent with foil to keep warm.
Set cooker to sauté setting once again; skim the thin layer of fat from the top of the liquids in the pot; discard. Bring drippings and the liquids in the pot to a boil. Whisk together the water and cornstarch; stir this into the liquids, letting them cook 2-3 minutes or until you have a nice, smooth gravy; stir in the butter, then return the shredded beef to the gravy.
Place slices of white bread onto serving plates, then add a scoop (or two!) of warm mashed potatoes; spoon gravy and roast beef over top. Enjoy at once!
Mashed Potatoes Supreme
Place potatoes and chicken broth into Instant Pot. Using the saute setting, bring the chicken broth to a boil. Turn off saute setting. Lock Instant Pot lid into place and choose High Pressure setting for 5 minutes, bringing Instant Pot to full pressure.
When the timer sounds, perform a quick release to remove all pressure from the Instant Pot. Unlock the lid and check the potatoes with a fork to be sure they are nicely fork-tender (if not, lock the IP lid into place and give the potatoes another minute under high pressure).
Meanwhile, in a small bowl, combine sour cream with beaten eggs. Drain the potatoes well in a colander, then return them to the Instant Pot. Using a potato masher or electric mixer, blend the potatoes a bit, then add the sour cream mixture and horseradish, blending until smooth and fluffy. Season potatoes to taste with salt and pepper.
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