Perfect Pot Roast for Sandwiches

Sliced pot roast on a cutting board with a slicing knife

It’s 3pm on a Friday, which is a day off for me. We’re having leftovers tonight (determined by the sushi we brought home in a to-go container from the amazing Single Fin restaurant in Nags Head). Normally, I don’t love a day when I know we’re eating straight up leftovers and not leftovers that I’m turning into a brand new dish. I guess I just miss the opportunity to cook a meal? Today, leftovers are fine because I’m still cooking: Perfect Pot Roast intended for Joey’s lunch sandwiches.

Sliced pot roast on a potato roll with spinach, provolone, and mayo on a cutting board

I love making this pot roast because you barely have to stick to the recipe, just get everything browned and in the pot with some liquid, then tuck it away in a 300 degree oven for a few hours. The house smells amazing while I sit on the couch reading/blogging/watching Bravo. And, I don’t necessarily have to do anything with it after it cooks – that can wait till tomorrow. In fact, it’s BEST if it waits till tomorrow. Especially if you’re making this lovely roast beef for sandwiches. If you pop it in the fridge overnight once it’s done cooking, tomorrow you can pull the beef out, and neatly slice it into thin pieces. Easy peasy.

I throw carrots and potatoes in the pot too, just like if you were making a meal out of the pot roast. When it comes out of the fridge the next day, I pack away the veggies in a separate container for me to snack on later. Seriously, you can’t beat carrots and potatoes that have simmered in beef stock and red wine for a few hours. I guess if you wanted to preserve the shape and get the “right” texture out of theses veggies, you should add them to the pot with maybe an hour left of cooking. I just put them in the beginning so I can be done and I don’t mind the soft texture – it completely reminds me of my mom’s pot roast growing up. *Happy food memories*

One thing I did differently this time is used Butcher’s Cut Black Pepper from the spice shop I own in Duck, NC. You know a big cut of beef like this likes a lot of salt and pepper – this Butcher’s Cut Black Pepper is already cracked, meaning you don’t have to stand there cranking your pepper mill until your hands get tired. I brought home a big bag of it and can now season to my heart’s content without wondering if I exercised more, would I be able to season my food better.

Enjoy this Perfect Pot Roast, I know you will. Please make many, many sandwiches out of it and bring me some.

To start, if you have time, pull the chuck roast out of the fridge 30 minutes ahead of time to allow it to come to room temp. Salt and pepper the roast. Get your dutch oven nice and hot with some oil and sear the chuck roast on the first side. *Hopefully you’re seasoning with that Butcher’s Cut Black Pepper mentioned above – just look at how appetizing it already looks:

Chuck roast, seasoned with salt and pepper, searing on the first side in a dutch oven

Once it’s seared reeeaaalllyy well, flip it over:

Chuck roast after searing in dutch oven

Remove the crusty, seared chuck roast and set it aside. Turn the heat down to medium-low, add the onions to the pot, and saute until soft – about 5-7 minutes. Add the garlic and thyme and cook for about 30 seconds. Then, deglaze with some red wine. Whatever you have handy works. Today, I had this bottle left over from dinner a couple nights ago. It’s a yummy Portugese blend called Ignia:

Bottle of Ignia red wine on cutting board

Stir the red wine around with the onions, garlic, and thyme until it’s reduced by half. Then, add the beef stock. Bring all that to a boil, then slide the pot roast and all its drippings back into the pot. Toss your potatoes and carrots in as well if you’re using them, crank up the heat, put a lid on it, and bring it back to a boil.

Tuck the pot in a 300 degree oven for 2-3 hours, depending on the size of your chuck roast. When you stick a fork into the roast and try to lift it, it should pull apart at the seams. I like it when it’s not quite shredding apart at the touch of a fork because I want to be able to slice it nicely for sandwiches. Look – it’s done!

Pot roast, baby carrots, and potatoes in dutch oven after cooking

That’s it! Cover that pot with foil and pop it in the fridge overnight. When you take it out the next day, it will be perfectly tender and slice-able. And don’t forget to pack those veggies away for a tasty snack later. Enjoy!

Sliced pot roast on a cutting board with a slicing knife


Perfect Pot Roast for Sandwiches

Sliced pot roast on a cutting board with a slicing knife

Chuck roast simmered in wine and beef stock, low and slow, turns into the perfect sliced pot roast for sandwiches!

  • Author: Megan
  • Prep Time: 30 min
  • Cook Time: 3 hours
  • Total Time: 3 hours 30 minutes
  • Yield: 6-8 servings for sandwiches 1x
  • Category: Dinner, Lunch
  • Method: Roasting
  • Cuisine: American


  • 2 TBS vegetable oil
  • salt and pepper (Butcher’s Cut Black Pepper is my favorite!)
  • 3 lb chuck roast
  • 1 yellow onion, chopped
  • 2 cloves of garlic, smashed
  • a handful of thyme sprigs
  • 2 carrots, chopped or 2 handfuls of baby carrots (optional)
  • 4 yukon gold potatoes, quartered (optional)
  • 1/4 C red wine
  • 3 C beef stock


  1. If you have time, pull your chuck roast out of the fridge 30 minutes ahead of time to allow it to come to room temperature.
  2. Preheat oven to 300 degrees.
  3. Season chuck roast with plenty of salt and pepper – a few good pinches on each side and pat it into the meat.
  4. Heat vegetable oil in a large dutch oven over medium high heat.
  5. Sear chuck roast on all sides until well browned – about 7 minutes per side.
  6. Remove chuck roast from pot and set aside on a plate.
  7. Lower heat to medium-low and add onions. Saute until soft, about 5-7 minutes.
  8. Strip the thyme leaves off the stems into the pot and add the smashed garlic. Stir and cook for about 30 seconds.
  9. Add red wine and stir to scrape up any brown bits. Increase heat a bit to bring wine to a boil and allow it to reduce by half – about 4 minutes.
  10. Add the beef stock to the pot. Slide the pot roast and its drippings into the pot and scatter the carrots and potatoes around if you’re using them.
  11. Put a lid on the pot and bring it to a boil, then move the pot to the oven.
  12. Roast for 2-3 hours. This depends on your chuck roast; just start checking it around 2 hours. In order for the chuck roast to be slice-able, you don’t want it to be completely falling apart. When you stick a fork in the roast and lift up, it should be pulling apart at the seams.
  13. Remove the pot from the oven and allow to cool for about 30 minutes to an hour. You can slice it up and enjoy now but I really, really prefer to cover the pot with foil and pop it in the fridge overnight. The next day, I skim the hardened fat off and throw it away, pack the veggies away in a container for me to snack on later, and slice up the pot roast. When it’s chilled overnight, it slices beautifully!


  • Our favorite sandwich to make from this is pretty simple and delicious: potato roll, mayo, provolone, spinach, and a little salt and pepper. Perfecto!

Keywords: pot roast, sandwiches

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