2. Michigan Pot Roast Sandwich
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Michigan Pot Roast Sandwich

Michigan Pot Roast Sandwich
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You may have heard of the Mississippi pot roast sandwich, which usually consists of a hoagie roll filled with beef, cheese, and yellow pepperoncini peppers. Well we’ve kicked it up about 10 notches here in the Great Lakes Kitchen, and the end result is what I’ve named the Michigan Pot Roast Sandwich!

This is a meal-sized sandwich that you might just have to split with a friend. There’s a lot that goes into it, and this is definitely not what you want for a quick meal (but rather something special to impress your friends and family). This sandwich comes with everything: A mountain of meat, melty cheese, crispy shallots, and two ridiculously-good condiments – all piled high on an oversized potato brioche bun.

A quick note about the bread: It can be hard to find truly oversized hamburger buns at your local grocery store (especially of the potato brioche variety). But a sandwich this serious needs a hearty foundation and a lot of leg-room, so we’re using my massive homemade potato brioche buns for this one.

Michigan Pot Roast Sandwich
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Michigan Pot Roast Sandwich

Recipe by Great Lakes
5.0 from 75 votes
Course: Lunch, DinnerCuisine: AmericanDifficulty: Moderate
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 

40

minutes
Total time

5

hours 

10

minutes

A mountain of succulent beef roast, melty cheese, crispy shallots, and two ridiculously-good condiments – all piled high on an oversized potato brioche bun.

Ingredients

  • The Pot Roast

  • 3 LB Chuck Roast

  • 1/2 Cup Dry Red Wine

  • 1 Cup Beef Broth

  • 2 White Onions, sliced

  • 3 Tablespoons Olive Oil

  • Salt

  • Pepper

  • Seasoning Mix

  • Pot Roast Seasoning Mix

  • 2 Tablespoons Powdered Beef Soup Base (or beef bullion)

  • 1/2 teaspoons Dry Thyme

  • 1/2 teaspoons Onion Powder

  • 1/2 teaspoons Garlic Powder

  • 1/4 teaspoons Black Pepper

  • 1/4 teaspoons Celery Seed

  • Garlic Chive Mayo

  • 1 Cup Real Mayonnaise

  • 1 Tablespoon Garlic, minced or crushed

  • 2 Tablespoons Fresh Chives, minced

  • Roasted Red Pepper Spread

  • 1 Cup Roasted Red Peppers, tightly packed (either homemade or from a jar)

  • 2 Tablespoons Balsamic Vinegar

  • 1/2 teaspoon Sugar

  • 1/2 teaspoon Onion Powder

  • 1/8 teaspoon Salt

  • 1/8 teaspoon Black Pepper

  • 1/8 teaspoon Ground Cayenne Pepper

  • 1/8 teaspoon Dry Thyme

  • Crispy Shallots

  • 4 Shallots, sliced into thin rings

  • Olive Oil

  • The Sandwich

  • Cooked Pot Roast, shredded

  • Jus from Pot Roast (the roasting liquid)

  • 8 Slices Havarti Cheese

  • Garlic Chive Mayo

  • Crispy Shallots

  • Roasted Red Pepper Spread

  • 4 Potato Brioche Buns

  • Butter, melted

Directions

  • The Pot Roast
  • Pat the chuck roast dry with paper towels.
  • Season generously with salt and pepper,
  • Coat the bottom of a large skillet with olive oil, and sear each side of the roast on medium-high heat. Cook each side for at least a couple minutes, until there is a good golden-brown crust. (NOTE: If using an enamel Dutch oven instead of a roasting pan, you can sear the roast right in the Dutch oven rather than using a separate skillet.)
  • Remove roast from skillet, and deglaze with red wine and beef broth.
  • Cut onions into thick slices, and line the bottom of a roasting pan or Dutch oven with the slices (you can place the onion slices right into the deglazing liquid). If using a separate roasting pan or slow cooker, transfer the deglazing liquid from the skillet at this time.
  • Place chuck roast atop onion slices, then sprinkle the seasoning mix all over the roast.
  • Spoon or baste some of the deglazing liquid over top the roast.
  • Cover the roasting pan or Dutch oven, and bake at 300 degrees Fahrenheit for 4.5 hours.
  • Pot Roast Seasoning Mix
  • Thoroughly mix all dry ingredients together in a small bowl.
  • Garlic Chive Mayo
  • Stir garlic and chives into mayonnaise.
  • Blend thoroughly with immersion blender or food processor until smooth.
  • Refrigerate until ready to use.
  • Roasted Red Pepper Spread
  • Combine all ingredients, and blend thoroughly with immersion blender or food processor until smooth.
  • Put the puree into a skillet or sauce pan and simmer on low heat. Stirring frequently, continue simmering until the mixture reduces by about half (or until you have a thick, spreadable consistency).
  • Refrigerate until ready to use.
  • Crispy Shallots
  • Put just enough olive oil in a skillet to thoroughly coat the bottom. Heat oil on medium-high heat for a couple minutes.
  • Saute the thinly-sliced shallot rings until they are golden brown. (NOTE: They can go from golden-brown to burnt very quickly, so be sure to keep an eye on them.)
  • Remove shallots from pan and set them on a paper towel until ready to use.
  • The Sandwich
  • Cut buns in half so you have a top half and a bottom half. Brush the inside of the top and bottom buns with melted butter. Toast each half, butter-side down, on a clean, hot skillet for a minute or two.
  • Spread garlic chive mayo on the inside of the bottom buns, and spread roasted red pepper spread on the inside of the top buns.
  • Heat a skillet on medium-high heat and place in a sandwich-sized pile of shredded pot roast. Spoon some of the pot roast jus, and then cover the meat with 2 slices of Havarti cheese. As soon as the cheese is melted, carefully transfer the beef and cheese to the bottom bun. Repeat this for each sandwich.
  • Arrange some crispy shallots atop the meat/cheese on each sandwich, and add the top bun.
  • Enjoy!

Recipe Video

Notes

  • This recipe is for 4 complete sandwiches, though you will probably have some pot roast leftover.
  • For the shallots, note that “4 shallots” means 4 “cloves”. When you peel shallots, there are often two large cloves within the peel. So you will need to buy 2 shallot “bulbs”.
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