Instant Pot Open-Faced Hot Beef Sandwiches

The inspiration for this recipe came from a little cafe in West Yellowstone (Old Town Cafe) that served Open Faced Hot Beef Sandwiches and they were so good! I knew that I had to come home and recreate them.

This sandwich is full of flavor and perfect for those chilly Fall evenings! We served it with our Instant Pot Mashed Potatoes and these Oven Roasted Green Beans!

Ingredients needed for these delicious Hot Beef Sandwiches:

• 2-3 pound beef rump roast (or any beef roast)
• salt and pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• 2 beef gravy mix packets (1 ounce each)
• 1 Tablespoon Worcestershire sauce
• 1 1/2 cups beef broth
• 6 thick slices of bread (for serving; I love using sourdough bread)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

• Instant Pot
• Mixing Bowl
• Fork

How to make Instant Pot Open-Faced Hot Beef Sandwiches:

1. Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
2. Add the roast to the Instant Pot.
3. In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
4. Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
5. Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
6. Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
7. When cooking is done, allow roast to do a natural release (at least 30 minutes – the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
8. Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
9. Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
10. To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).

To make these Beef Sandwiches into a freezer meal:

• To make this into a freezer meal, season roast with salt, pepper, onion powder and garlic powder and add to a gallon-sized freezer bag.
• Mix together gravy packet, Worcestershire sauce, and beef broth. Put freezer bag into freezer and it will last up to 90 days.
• When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food.
• Place the lid on top, move the valve to SEALING, and press the MANUAL (or PRESSURE COOK) button.
• Set timer for 75-120 minutes (35 minutes per pound of roast) .
• Let the roast do a NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Enjoy More Delicious Sandwich Recipes

From sandwiches to burgers, to wraps, hand-held meals are great for lunch, picnics, and family dinners. Check out our comprehensive collection of sandwiches, burgers, and wraps here. 

• Beef Gyros
• Buffalo Chicken Salad Sandwiches
• Cheeseburger Wraps
• Monte Cristo Sandwich

Instant Pot Open-Faced Hot Beef Sandwiches Recipe

5 from 2 votes

This Instant Pot Open-Faced Hot Beef Sandwiches is juicy, full of flavor and the perfect dinner for those chilly Fall evenings!

ServingServing: 6 Servings

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Natural Release 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

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Ingredients

• ▢ 2-3 pound beef rump roast, (or any beef roast)
• ▢ salt and pepper, to taste
• ▢ garlic powder, to taste
• ▢ onion powder, to taste
• ▢ 2 packets beef gravy mix, (1 ounce each)
• ▢ 1 Tablespoon Worcestershire sauce
• ▢ 1 ½ cup beef broth
• ▢ 6 thick slices of bread, (for serving; I love using sourdough bread)

Equipment

• Instant Pot
• Mixing Bowl
• Fork

Instructions

1. Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
2. Add the roast to the Instant Pot.
3. In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
4. Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
5. Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
6. Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
7. When cooking is done, allow roast to do a natural release (at least 30 minutes – the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
8. Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
9. Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
10. To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).

Notes

To make this into a freezer meal:

 

To make this into a freezer meal, season roast with salt, pepper, onion powder and garlic powder and add to a gallon-sized freezer bag Mix together gravy packet, Worcestershire sauce, and beef broth. Put freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/3 cup of water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL (or PRESSURE COOK) button. Set timer for 75-120 minutes (35 minutes per pound of roast) . Let the roast do a NATURAL RELEASE when the timer is done. Follow the rest of the instructions as written.

Nutrition

Calories: 218 kcal · Carbohydrates: 1 g · Protein: 34 g · Fat: 8 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Cholesterol: 94 mg · Sodium: 336 mg · Potassium: 571 mg · Sugar: 1 g · Vitamin A: 2 IU · Vitamin C: 1 mg · Calcium: 35 mg · Iron: 3 mg

Cuisine: American

Cost: $15

Author: Steph Loaiza

Course: Main Course

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