Pot Roast Sloppy Joes made with all the delicious flavors of a slow roasted pot roast with the ease of a sloppy joe recipe on a buttered brioche bun.
We love Ultimate Slow Cooker Pot Roast, it’s one of the most popular recipes on the website and this sloppy joe version has all the comforting flavors of pot roast in just 40 minutes like a classic Sloppy Joes.
Pot Roast Sloppy Joes
Pot Roast is basically the flavor of the fall season in our house. We make the slow cooker version 2 times a month. Sometimes I even make it just to have leftover Pot Roast sandwiches.
We’ve already had some of our favorite sloppy joes (See them ALL here) including the viral Bacon, Beer and Cheese Sloppy Joes but this pot roast sloppy joes is like a nice warm hug from your mom. All the classic pot roast flavors of onions, carrots and mushrooms cooked down with ground beef in a rich beefy gravy. No tomato sauce here, just classic savory, beefy flavors.
In fact if you want to pump up the flavors even more and you’re a fan of bouillon you can add a teaspoon of beef base/better than bouillon to the mixture of broth, cornstarch and Worcestershire sauce for an extra bold flavor.
We leave the mushrooms whole in the sandwich because they add great flavor and a bit of contrast in texture. If you can keep them browned well you can also keep them out of the mixture until serving. Sometimes I fry the mushrooms on high heat to brown them quickly and make them slightly crunchy instead of cooking them low and slow too.
If you would like to add more vegetables into the recipe I’d recommend:
- green bell pepper, chopped finely
- celery, chopped finely
- canned diced tomatoes, water drained
- hash brown cubed potatoes (this option is a fun one. I fry them up until golden brown then add them in at the last minute as a play on the potatoes that are cooked along with the pot roast classically)
Create a free account to Save Recipes
WHAT TO SERVE WITH SLOPPY JOES?
Tips for Pot Roast Sloppy Joes:
- Make sure your ingredients are ready ahead of time, don’t let the pan or the butter scorch.
- Cook the carrots and onions down until they’re well caramelized, they’re going to add a ton of flavor.
- Give the beef a nice hard sear until its darkened before breaking it apart. This will give you the flavor of the crust of a well made pot roast.
- Don’t let the sauce reduce until dry, stop the cooking when it still looks nice and saucy.
- Sauce will continue to reduce even after you turn off the heat.
- Make sure the cornstarch is totally mixed in to the beef broth and the Worcestershire sauce before adding to the pan.
- 4 tablespoons olive oil divided
- 1 cup mushrooms sliced
- 1 cup mushrooms diced
- 2 carrots peeled and diced finely
- 1 cup yellow onions diced
- 1 clove garlic minced
- 1 1/2 pounds ground beef
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups beef broth
- 1 tablespoon cornstarch
- 6 brioche buns toasted
- 6 slices Provolone cheese
- In a large skillet add half the olive oil over medium-high heat and add the sliced mushrooms cooking them for 1-2 minutes on each side before removing to a plate.
- Lower the heat to medium, add the rest of the olive oil along with the diced mushrooms, carrots and onions and cook until well caramelized, about 8-10 minutes before removing and placing with the sliced mushrooms.
- Raise the heat to medium-high again and add the beef to the pan letting it get a good sear before breaking it apart (about 2-3 minutes) and continue cooking until the beef is fully cooked (4-5 more minutes).
- Add the salt, pepper, thyme and vegetables back into the pan and stir together along with the garlic, for about 1 minute.
- In a measuring cup whisk together the Worcestershire sauce, beef broth and cornstarch before adding it to the pan and letting the sauce thicken for 2-3 minutes.
- Serve on toasted buns with Provolone Cheese.