Pot Roast Sloppy Joes

by Sabrina Snyder

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13 Comments

5 from 5 votes
6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Pot Roast Sloppy Joes bring the rich, slow-cooked comfort of a classic roast together with the easy, messy goodness of a Sloppy Joe sandwich!

We love Ultimate Slow Cooker Pot Roast; it’s one of the most popular recipes on the website. This sloppy joe version has all the comforting flavors of pot roast in just 40 minutes, just like a classic Sloppy Joe.

Sabrina’s Pot Roast Sloppy Joes Recipe

We’ve already had some of our Favorite Sloppy Joes, including the viral Bacon, Beer, and Cheese Sloppy Joes, but these Pot Roast Sloppy Joes are 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.

Recipe Card

Dinner, then Dessert

Pot Roast Sloppy Joes Recipe

Pot Roast Sloppy Joes bring the rich, slow-cooked comfort of a classic roast together with the easy, messy goodness of a Sloppy Joe sandwich!
Yield 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Dish, Sandwich
Cuisine American
Author Sabrina Snyder
Pot Roast Sloppy Joes
PrintRate

Ingredients
 

  • 4 tablespoons olive oil , divided
  • 1 cup crimini mushrooms , sliced
  • 1 cup crimini mushrooms , diced
  • 2 carrots , peeled and diced finely
  • 1 cup yellow onions , diced
  • 1 clove garlic , minced
  • 1 1/2 pounds ground beef (85/15)
  • 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

Instructions

  • 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.

Nutrition

Calories: 550kcal | Carbohydrates: 29g | Protein: 32g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 896mg | Potassium: 684mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3571IU | Vitamin C: 4mg | Calcium: 249mg | Iron: 5mg

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About this Recipe

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. 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 (I use Better than Bouillon) to the mixture of broth, cornstarch, and Worcestershire sauce for an extra bold flavor.

Chef’s Note: Leaving Mushrooms Whole

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.

Cooking Tips & Tricks

  • Make sure your ingredients are ready ahead of time, and 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 it’s 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 into the beef broth and the Worcestershire sauce before adding to the pan.

What to Pair With

We love serving sloppy joes with Crispy Sweet Potato Fries, Beer Battered Onion Rings, Loaded Garlic French Fries, or your favorite roasted vegetables.

Variations

  • If you would like to add more vegetables to the recipe, I’d recommend:
    • Green bell pepper, finely chopped.
    • Celery, finely chopped
    • 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).

More Delicious Sloppy Joes Recipes

Sloppy Joes Pin image

These photos were in a previous version of this post

Meat and mushrooms in Skillet
Sloppy Joes seasoned like Pot Roast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. There is absolutely no pot roast in this recipe, however you claim in the heading and calling your recipe pot roast sloppy joes. You clearly say in your recipe ground beef!

    Reply

    1. You’re correct Nick!

      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.

      Reply

  3. These look totally amazing…I do not like sloppy joes one bit. My daughter and I make “Sloppy Jose’s” (ground beef with refried beans mixed in, taco toppings, bun), but I could never get down with regular ol’ sloppy joes. But I love the different sloppy joe recipes you are posting, definitely am going to try these! The picture has me drooling with that nice glossy buttery brioche bun >insert heart eye emoji here<

    Reply

  4. This sounds amazing. I love the classic pot roast flavors you’ve infused into these delightfully messy sandwiches. My kids are going to adore this!

    Reply

  6. This is my kind of recipe! I love that it goes together so quickly on the stove top. These would be great for parties or even tailgating!

    Reply