These Instant Pot Open-Faced Hot Beef Sandwiches are a hearty, flavor-packed meal that’s as easy as it is satisfying. Tender, melt-in-your-mouth beef simmers in rich, savory juices, creating a comforting dish that feels like a warm hug. With just 5 minutes of prep and a hands-off cooking process, you’ll have a crowd-pleasing dinner ready in about an hour.
Pile the succulent beef onto toasted bread for a delightful contrast of textures—crispy edges meet juicy, fork-tender meat. Each bite is a perfect balance of savory, slightly sweet, and deeply comforting flavors. Plus, it’s a protein powerhouse with 34g per serving, making it both delicious and nourishing. Perfect for busy weeknights or cozy weekends, this recipe is a game-changer for beef lovers!
Ingredients for Instant Pot Open-Faced Hot Beef Sandwiches
- 2-3 pound beef rump roast (or any beef roast you prefer)
- Salt and pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- 2 packets beef gravy mix (1 ounce each)
- 1 Tablespoon Worcestershire sauce
- 1½ cups beef broth
- 6 thick slices of bread (sourdough works wonderfully for serving)
Step-by-Step Instructions
- Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
- Add the roast to the Instant Pot.
- In a bowl, mix together the gravy mix packets, Worcestershire sauce, and beef broth.
- Pour the gravy mixture into the bottom of the Instant Pot, being careful not to wash the seasonings off the roast.
- Place the lid on the Instant Pot and move the valve to SEALING (not venting).
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 40 minutes for a 2-pound roast or 60 minutes for a 3-pound roast (about 20 minutes per pound of meat).
- When cooking is done, allow the roast to naturally release for at least 30 minutes. The longer it sits, the better. You can even let it stay on KEEP WARM for a few hours.
- Remove the lid and take the roast out of the Instant Pot. Shred the meat using 2 forks; it should fall apart fairly easily.
- Stir the gravy left in the pot. If you prefer a thicker gravy, mix together 1 teaspoon cornstarch and 1 teaspoon water, then add it to the gravy and stir until it thickens.
- To serve, place some shredded roast on top of a thick slice of bread and top with gravy, creating an open-face sandwich.
Perfect Pairings: Sauce and Topping Ideas
While the beef and gravy are delicious on their own, you can elevate your open-faced sandwiches with a few extra touches. Try adding a dollop of horseradish cream or spicy mustard for a tangy kick. For a fresh contrast, top with sautéed mushrooms, caramelized onions, or a sprinkle of chopped parsley. If you’re feeling adventurous, a slice of melted provolone or Swiss cheese can add a creamy, gooey layer of flavor.
Make It a Meal: Serving Suggestions
These open-faced sandwiches are hearty on their own, but they pair beautifully with simple sides. Serve them with a crisp green salad, steamed green beans, or garlic mashed potatoes for a complete meal. If you’re hosting a crowd, consider adding a side of roasted root vegetables or a warm bowl of soup to round out the menu.
Leftovers Made Easy: Storage and Reheating
Store any leftover shredded beef and gravy in an airtight container in the fridge for up to 3 days. To reheat, warm the beef and gravy in a saucepan over medium heat, adding a splash of beef broth if needed to loosen the gravy. Alternatively, microwave in 30-second intervals, stirring in between, until heated through. The shredded beef also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
Time-Saving Tips for Busy Cooks
To save time, prep the roast the night before by seasoning it and storing it in the fridge. You can also mix the gravy ingredients ahead of time and keep them in a sealed container. If you’re short on time after cooking, skip the natural release and do a quick release instead—just be aware the meat may be slightly less tender. For an even quicker meal, use pre-sliced bread or toast it in advance.
Instant Pot Pro Tips: Equipment Guidance
If you’re new to using an Instant Pot, don’t worry—this recipe is beginner-friendly! Make sure the sealing ring is properly in place to avoid steam leaks. Always double-check that the valve is set to SEALING before starting the cooking process. For easier cleanup, consider using a non-stick cooking spray on the bottom of the pot before adding the roast. And remember, the KEEP WARM function is your friend—it’s perfect for letting the roast rest and stay tender until you’re ready to serve.
Instant Pot Open-Faced Hot Beef Sandwiches Recipe
Equipment
- Instant Pot
Ingredients
Beef and Seasonings
- 2-3 pound beef rump roast, (or any beef roast)
- salt and pepper, to taste
- garlic powder, to taste
- onion powder, to taste
Gravy Mixture
- 2 packets beef gravy mix, (1 ounce each)
- 1 Tablespoon Worcestershire sauce
- 1½ cups beef broth
For Serving
- 6 slices thick slices of bread, (for serving; I love using sourdough bread)
Instructions
- Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
- Add the roast to the Instant Pot.
- In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
- Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
- Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
- Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
- When cooking is done, allow roast to do a natural release (at least 30 minutes – the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
- Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
- Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
- To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).