Slow Cooker 4-Ingredient Hot Beef Sandwiches Directions:
Place the roast beef in the bottom of a slow cooker, gently separating the slices so the sauce can reach between them.
Pour the brown gravy over the beef, then add the condensed cream of mushroom soup without diluting it.
Stir gently to combine and coat the slices. Cover and cook on low for 2 to 3 hours, until the beef is hot throughout and the sauce is smooth. Begin checking at 2 hours and stop cooking once heated through.
Divide the beef and gravy evenly among the hamburger buns and serve immediately.
Practical Woman's Secret
Loosen folded slices before adding the sauce, then stir gently to keep them intact. Since deli roast beef is already cooked, prolonged cooking can make the thin slices dry and fragile.
Serving and Storage
Makes 6 sandwiches. Assemble just before serving so the buns hold their shape. Refrigerate leftover beef and gravy within 2 hours in shallow, airtight containers and use within 3 to 4 days. Store the buns separately. Reheat the filling on the stovetop or in the microwave to 165°F before assembling.
Nutrition Information
Approximate per sandwich.
Calories: 400
Protein: 36 g
Carbohydrates: 35 g
Fat: 12 g
Fiber: 4 g
Sugar: 4 g
Sodium: 770 mg
I'm waiting for your comments! Enjoy!
