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Pot Roast Sandwiches with Blue Cheese and Crispy Onions


  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1 cup thinly sliced onions
  • 3/4 cup thinly sliced mushrooms
  • 1 clove garlic. minced
  • 3/4 cup beef broth
  • 3 Tbsp. ketchup
  • 1-1/2 Tbsp. heavy cream
  • 1-1/2 Tbsp. Worcestershire sauce
  • 1 tsp. Dijon mustard
  • 1 lb. cooked pot roast, cut into 1/8-inch thick slices
  • 1 long loaf French baguette, horizontally cut in half, toasted, vertically cut into 4 equal pieces
  • 4 oz. crumbled Blue cheese


  • 1. Combine butter and oil in medium skillet. Cook onions on medium heat 6 to 8 minutes or until golden brown and crisp. Remove; drain; set aside. Add mushrooms and garlic to skillet. Cook on medium-low heat 3 to 4 minutes or until golden. Remove from skillet.
  • 2. Deglaze skillet with broth. Stir in ketchup, cream, Worcestershire sauce, mustard, mushroom mixture and pot roast; heat through.
  • 3. Divide mixture over bottom bread pieces. Sprinkle with onions and Blue cheese. Cover with top of bread and serve.
  • Nutritional information per serving: Calories 869; Total Fat 43g; Saturated Fat 20g;
  • Trans. Fat 0g; Cholesterol 182mg; Sodium 1435mg; Total Carbohydrate 66g; Dietary Fiber 4g;
  • Total Sugars 5g; Protein 54g