Rustic Pot Roast French Onion Grilled Cheese Sandwich
Juicy warm pot roast, caramelized-herbed onions, melted gooey cheese stuffed between two crusty, perfectly toasted pieces of buttery bread.
Prep Time20 minutesmins
Cook Time30 minutesmins
Crock Pot (Pot Roast)(not active time)6 hourshrs
Total Time6 hourshrs50 minutesmins
Servings: 4Sandwiches
Ingredients
Crock pot French Onion Pot Roast
2lbsBeef - Chuck
2mediumOnionssliced
2cupsBeef Stock
2tspGarlic Salt
1tspBlack Pepper
1packetLipton Onion Soup
Rustic Rot Roast French Onion Grilled Cheese Sandwich
4tbsp Butterdivided
2mediumOnions thinly sliced
¼tspSalt
1cupLeftover Pot Roast juice or Beef Stock (optional)
2sprigsFresh Rosemary
7-8Fresh Sage Leaves
8ozGruyère Cheeseshredded
8slicesSwiss Cheese
8slicesCrusty Bread Sourdough or any type that is your favorite
Instructions
If you are making the French Onion Pot Roast - add all the ingredients into a crockpot, set it to high for 5-6 hours, let it remain on the warm setting until you're ready to make the grilled cheese sandwiches. Shred the beef. Set the onions aside - you can use them in the caramelized onions if you want to.
Make the caramelized onions. In a pan, over medium heat, add 2 tbsp of butter, your sliced onions, herb and ¼ tsp of salt.
Allow them to slowly brown as they soften.
Only stir occasionally to prevent burning (about 5 minutes).
Optional - To add even more robust flavors, if you have them, add in your French Onion Pot Roast Onions and your reserved Pot Roast juice (or beef stock). Slowly reduce the juice over medium heat (about 2-3 minutes).
To make the sandwiches: In a pan, over medium heat, melt 2 tbsps of butter, rub 4 slices (one side) of bread in the melted butter and set aside. They will be your "tops" to the grilled cheese sandwich.
Then in the pan, add the bottom slice of bread. I did two at a time, but if you can fit all four then do them all at the same time. Add two slices of Swiss cheese to each sandwich, pile on shredded pot roast, caramelized onions and top with a generous sprinkle of shredded Gruyère cheese.
As the cheeses start to melt, place on the top slice - melted butter side up. Once the bottom of the sandwich becomes perfectly "grilled" brown, very carefully and slowly so that the filling doesn't fall out, flip your sandwiches to allow the other side to brown. Once the bread is perfectly brown and the cheeses are melted, remove and serve immediately.