The best leftover beef chuck roast recipe
This leftover beef chuck roast recipe transforms your extra roast into cheesy, warm, and satisfying sandwiches that taste like a brand-new meal. Toasted French rolls are layered with juicy shredded beef, sweet caramelized onions, melty Swiss cheese, and a creamy horseradish-mustard sauce. Ready in under 45 minutes, it’s the perfect comfort food solution for busy weeknights or quick lunches.
Equipment
- Non-stick skillet
- Baking sheet
Ingredients
Main Ingredients
- 4 La Brea Bakery Frozen Take and Bake French Dinner Rolls
- 2 tsp olive oil
- 1 yellow onion sliced
- 1 1/2 cups leftover pot roast warmed
- 4 slices swiss cheese
Horseradish Sauce
- 1/4 cup mayonnaise
- 1 tsp whole grain mustard
- 1 tsp prepared horseradish
Instructions
- Preheat the oven to 385 degrees. Place the rolls on a baking sheet and bake according to package directions. Remove from the oven.
- Heat the olive oil in a non-stick skillet over medium low heat. Add the sliced onions and toss to coat. Cook for 20-30 minutes, stirring occasionally, until soft and golden brown.
- In a bowl, mix mayonnaise, horseradish, and mustard to make the sauce.
- Slice the rolls in half. Layer with warmed pot roast, caramelized onions, and Swiss cheese.
- Spread about a tablespoon of sauce on each sandwich. Wrap the sandwiches in foil (or cover the baking sheet tightly with foil) and return to the oven for 5-10 minutes, until the cheese is melted and sandwiches are hot.
Notes
Use any type of dinner roll or cheese to switch up the flavor. Perfect for using up leftover pot roast.
Calories per serving : 510
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