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Leftover Pot Roast Sandwich

Next time you make roast, be sure to save some for this Leftover Pot Roast Sandwich piled high with beef, caramelized onions, and melty Swiss cheese. 

Put all that savory leftover roast beef to good use with these Leftover Pot Roast Sandwiches loaded with caramelized onions and melty Swiss cheese!

We have had the most wonderfully long and unseasonably warm fall. I loved it. LOVED it. For once, I actually feel like we’ve squeezed the most out of the season. We’ve visited pumpkin patches and apple orchards, jumped in leaves, and drank cider like it’s our job. But the last few weeks as the temperature hovered in the 50s and 60s, I found myself gazing longingly at the big, cozy sweaters in the back of my closet. For the first time in a long while, I actually feel ready for winter.

I’d be lying if I said my longing didn’t have something to do with the prospect of eating pot roast once a week again. Roast is one of our family’s favorite meals, but it rarely makes an appearance on the menu from March to November. Once the sweaters come out, the Dutch oven does too. It’s time to get our roast on.

Leftover Pot Roast Sandwich |

Over the years, I’ve experimented with several variations of this meaty, one pot meal. My husband grew up on this Beer Soaked Crock Pot Roast, but this Balsamic and Onion Pot Roast also has a special place in my heart. Whatever version we make, we almost always have leftovers, which is the best possible “problem” to have. I never mind reheating leftover pot roast, but I’ve found an even better solution to using up those leftovers: Pot Roast Sandwiches.

Next time you make roast, make sure to prepare enough to make these Leftover Pot Roast Sandwiches. Loaded with cheese and caramelized onions, these are SO GOOD!

These sandwiches are enough to convince anyone of winter’s merits. Imagine it with me: tender, savory pot roast piled on fresh baked La Brea rolls and smothered in caramelized onions, Swiss cheese, and horseradish mayo. Are you drooling yet? I like to wrap the prepared sandwiches in foil and pop them in the oven or toaster oven for a few minutes so everything melds and melts together into one impossibly savory, meaty, melty, comforting sandwich. The Mr. and I gobbled these up, taking care of that leftover problem in record time.

Feel free to use your favorite roast recipe for this or check out one of our favorites above. You can include the veggies from the roast if you want, or just use the meat. Even if the roast recipe has onions in it, I still recommend adding the caramelized onions. Trust me, that hint of sweetness really puts them over the top!

Leftover Pot Roast makes the best sandwiches, especially when you add melty Swiss cheese and caramelized onions!

I have used La Brea breads for my recipes for years (check out The Best Veggie Sandwich), so I was thrilled when I discovered their Take and Bake French Dinner Rolls in the freezer aisle. These soft, chewy rolls with a crackly crust are a great accompaniment for your holiday spread, but they’re also a nice option if you want to bake a few rolls for soup dunking or little sliders like these. You can find the new rolls, along with their mini french baguettes, in the freezer aisle of your local Walmart. To find the rolls near you, just use this store locator, and be sure to visit the La Brea website to get a $1 off coupon! Happy roast season, friends!

Leftover Pot Roast Sandwich

Cook Time 30 minsPrep Time
Preparation 10 minsCook Time
Total Time 40 mins Total Time
Serves 4     adjust servings


  • 4 La Brea Bakery Frozen Take and Bake French Dinner Rolls
  • 2 teaspoons olive oil
  • 1 yellow onion, sliced
  • 1 1/2 cups leftover pot roast, warmed (I used this recipe)
  • 4 slices swiss cheese
  • 1/4 cup mayonnaise
  • 1 teaspoon whole grain mustard
  • 1 teaspoon prepared horseradish


  1. Preheat the oven to 385 degrees. Place the rolls on a baking sheet and bake for minutes. Remove from the oven.
  2. In the meantime, heat the oil in a non-stick skillet over medium low heat. Add the onion slices and toss to coat with the oil. Cook for 20-30 minutes, stirring occasionally, until the onions are soft and golden brown.
  3. Slice the rolls in half. Pile each one with the pot roast, caramelized onions, and Swiss cheese. In a bowl, whisk together the mayonnaise, horseradish, and mustard. Slather about a Tablespoon of sauce on each sandwich. Wrap the sandwiches in foil (or just cover the baking sheet tightly with foil) and return to the oven for 5-10 minutes, or until cheese is melted and sandwiches are hot. Serve immediately.


Nutrition Facts
Serving Size
Amount Per ServingAs Served
Calories 912kcal Calories from fat 418
% Daily Value
Total Fat 46g71%
Saturated Fat 17g85%
Transfat 1g
Cholesterol 314mg105%
Sodium 580mg24%
Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 3g
Protein 104g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Thanks for cooking along with me today!

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This post is sponsored by La Brea Bakery. As always, all opinions are my own. Thanks for supporting the brands that help keep NeighborFood afloat!

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