Beefy Irish Pub Sandwiches Recipe

Introduction

These Beefy Irish Pub Sandwiches are a hearty and flavorful meal perfect for casual gatherings or a comforting dinner. Slow-cooked chuck roast is tender and juicy, paired with melted cheese and tangy sourdough rolls. Enjoy a taste of pub-style goodness right at home.

Ingredients

• 3 pounds of chuck roast, trimmed of fat
• 1 tablespoon olive oil
• 1/3 cup soy sauce
• 1 cup Coke (not diet)
• 2 cans (10.5 ounces each) beef consommé
• 1/4 cup minced onion
• 1 beef bouillon cube (soft cube recommended)
• 1 teaspoon garlic pepper (adjust to taste)
• 1/4 teaspoon thyme
• 1 package Knorr’s Classic Brown Gravy (dry mix)
• 12-14 slices provolone or Jack cheese
• 6-8 sourdough sandwich rolls

Instructions

1. Step 1: In a large crock pot, combine the chuck roast, olive oil, soy sauce, Coke, beef consommé, minced onion, bouillon cube, garlic pepper, thyme, and dry gravy mix.
2. Step 2: Cook on low heat for four hours until the beef is tender.
3. Step 3: Remove the beef from the crock pot and shred it using two forks. Discard any fat and remove bones.
4. Step 4: Return the shredded beef to the crock pot with the remaining gravy and cook for an additional two hours on low.
5. Step 5: To serve, split the sourdough rolls and fill each with a generous amount of beef and two slices of cheese.
6. Step 6: Warm the sandwiches in the microwave until the cheese melts, or place them in a 350°F oven until the cheese is bubbly.
7. Step 7: Serve with a small bowl of the cooking juices for dipping, adding extra gravy if desired.

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked paprika to the crock pot.
• Substitute sourdough rolls with crusty baguettes or ciabatta for a different texture.
• Use provolone for a mild, creamy cheese or Jack cheese for a slightly sharper taste.
• If you prefer, melt the cheese under the broiler for a golden, bubbly finish.

Storage

Store leftover beef and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warm. Sandwiches are best assembled and heated just before serving to keep the bread from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can substitute chuck roast with brisket or round roast, but chuck is preferred for its balance of tenderness and flavor when slow-cooked.

Is it okay to use diet soda instead of regular Coke?

Regular Coke is recommended because the sugar helps to tenderize the meat and adds a subtle sweetness. Diet sodas lack this effect and may alter the flavor.

Beefy Irish Pub Sandwiches Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

These Beefy Irish Pub Sandwiches feature tender, slow-cooked chuck roast simmered in a savory blend of soy sauce, Coca-Cola, beef consommé, and aromatic seasonings. Shredded and smothered with melted provolone or jack cheese on sourdough rolls, these hearty sandwiches are perfect for a comforting meal inspired by Irish pub flavors.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 15 minutes
• Yield: 6–8 sandwiches 1x
• Category: Sandwich
• Method: Slow Cooking
• Cuisine: Irish-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 pounds of Chuck Roast, trimmed of fat
• 1 tablespoon Olive Oil
• 1/3 cup Soy Sauce
• 1 cup Coca-Cola (regular, not diet)
• 2 (10.5 ounce) cans Beef Consommé
• 1/4 cup minced Onion
• 1 Beef Bouillon cube (Knorrs soft cube recommended)
• 1 teaspoon Garlic Pepper (PineCreek Brand or similar, or to taste)
• 1/4 teaspoon Thyme
• 1 package Knorr’s Classic Brown Gravy mix (dry)

For Serving

• 12–14 slices Provolone or Jack Cheese
• 6–8 Sourdough rolls

Instructions

1. Prepare and combine ingredients: Trim any excess fat from the chuck roast. In a large crockpot, combine the chuck roast with olive oil, soy sauce, Coca-Cola, beef consommé, minced onion, beef bouillon cube, garlic pepper, thyme, and the dry Knorr’s Classic Brown Gravy mix. Stir gently to combine all ingredients.
2. Slow cook the beef: Cook the mixture on low heat in the crockpot for 4 hours, allowing the beef to become tender and the flavors to meld.
3. Shred the beef: Remove the beef from the crockpot and shred it thoroughly using two forks. Discard any remaining chunks of fat and bones. Return the shredded beef to the crockpot and mix well into the gravy.
4. Continue cooking: Cook the shredded beef on low for an additional 2 hours to deepen the flavor and ensure tenderness.
5. Assemble the sandwiches: Split the sourdough rolls and fill each with a generous amount of the shredded beef mixture. Top with two slices of provolone or jack cheese per sandwich.
6. Melt the cheese and serve: Heat the sandwiches either in a microwave until the cheese melts or place them in a preheated oven at 350°F (175°C) until cheese is melted and bubbly. Serve with small bowls of the warm gravy/cooking juices for dipping if desired.

Notes

• Regular Coca-Cola is used to add sweetness and tenderize the meat; avoid diet varieties as they do not offer the same effect.
• For a crispier sandwich, you may toast the sourdough rolls before assembling.
• Additional gravy can be made or added for dipping as needed to enhance moisture and flavor.
• This recipe requires about 6 hours total cook time in a slow cooker, so plan accordingly.
• Leftover sandwiches can be refrigerated and reheated with extra gravy for best results.

Keywords: Beef sandwich, slow cooked beef, Irish pub sandwich, crockpot recipe, provolone cheese sandwich, sourdough roll sandwich