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BEEFY IRISH PUB SANDWICH The Most Amazing Flavored Roast
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Jul 23, 2025
BEEFY IRISH PUB SANDWICH The Most Amazing Flavored Roast Today's Recipe: https://catherinesplates.com/slow-cooker-beefy-irish-pub-sandwich/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Hi everyone and welcome back. Today I'm
0:02
going to show you how to make the
0:04
beefiest Irish pub sandwich. We're going
0:09
to flavor it up. Lots of good
0:11
seasonings. I'm going to sear the roast
0:14
on both sides. This is a 2 and 1/4b
0:19
chuck roast beef. I've got my seasonings
0:23
right here. We are going to slow cook it
0:26
all day or you can do half a day.
0:30
Okay. Until it's nice and tender. Then
0:33
I'm going to show you how we're going to
0:34
build this sandwich up. I'm putting my
0:38
burner onto a mediumigh heat so we can
0:41
get it nice and hot.
0:44
I'm going to add about 2 tablespoon of
0:46
some cooking oil inside. Now, I always
0:51
use avocado oil cuz it's so good for
0:54
you.
0:57
All right, let's go back over to our
0:58
roast right here. Take a look at your
1:01
roast. And if you have big clumps of fat
1:04
or tissue or anything like that you want
1:05
to take off, you can go ahead and do
1:07
that. I'm going to leave it just the way
1:09
it is because it's all flavor and it'll
1:12
render out and then that's going to come
1:15
off at the end. But we'll leave it on
1:18
right now. Let's season the top side
1:20
here. I've got some salt.
1:27
Good amount.
1:30
It'll help build a crust on our roast.
1:34
We're going to take the black pepper.
1:36
We're going to sprinkle that on top. A
1:38
good amount.
1:42
This is a pub sandwich. It's got to be
1:45
full of rich, deep flavor, and we're
1:48
going to give it that for sure.
1:50
We got some garlic powder
1:54
right across the top. Load it up. Onion
1:58
powder.
2:00
All right, I'm going to really go with
2:02
that onion powder. There we go.
2:05
Of course, we're going to go with some
2:07
smoked paprika.
2:10
Now, what we're going to do is when our
2:11
oil is nice and hot and we're going to
2:14
put the roast in, which is looking nice
2:16
and hot. It's shimmery in there. Let's
2:19
add our roast. I'm going to do it
2:20
seasoning side down. Just pick it up.
2:24
Get a good grip on it.
2:29
Hear that? That's what you want. Lay it
2:31
in there.
2:34
Now, what we're going to do, season this
2:37
side. Now, it's going to take about a
2:39
good four to five minutes to get a good
2:42
sear on the bottom of the roast. So,
2:45
don't forget the flavor. Salt.
2:49
black pepper,
2:52
garlic powder, onion powder. Putting
2:56
lots on there because we're not like
2:58
really cooking up an onion with this.
3:00
We'll put in some smoked paprika. I
3:01
think I'm almost out.
3:05
I could be out. All right,
3:09
pretend it's there.
3:11
All right, let's get a good grip on it.
3:15
Let's take a look. Yeah, that looks
3:18
good. Flip it over. Oh, look at that
3:21
crust.
3:23
Wow.
3:25
Put that oil on it. We're going to cook
3:27
it another 3 to four minutes until we
3:29
get the other side nice and crusty.
3:33
And then
3:36
we're going to do the edges.
3:39
If you need to add some extra oil, go
3:41
ahead and do that. So, it's going to
3:43
help it get nice and crispy. All right,
3:46
let's see what's going on.
3:48
Yeah.
3:50
So, you're going to pick up your roast,
3:53
get deep
3:55
into it, and then hold it on the sides.
4:01
Look at the color of that. That was the
4:02
backside there.
4:05
Now, we're just going to do one minute
4:07
on each side. Get it on that side right
4:10
there. All right, we're going to turn
4:11
off the burner.
4:14
We'll let it sit there for just a
4:15
minute. Now, I'm just using a sixQ crock
4:19
pot. I'm just going to remove the lid.
4:22
It's a version of a slow cooker. What
4:24
we're going to do is to keep everything
4:26
from sticking. So, we're going to take
4:28
some cooking spray and spray the inside
4:30
of our crock pot along the edges, sides,
4:33
bottom. Now, this tool is really cool
4:36
because you can put your oil in here and
4:38
then you can spray it with the spray or
4:40
you can flip the switch here and then
4:42
pour your oil in like I did for the
4:44
roast. All right, let's bring our roast
4:46
over. There it is
4:49
in all its glory. We're going to lay it
4:52
right into the crock pot.
4:56
Had to switch hands on you guys.
4:59
There you go. Look at that.
5:04
Okay, let's make the sauce for it. Now,
5:07
I'm going to stay in the same pan with
5:10
the same oils and all the flavors that
5:13
came off that roast. I'm going to add
5:18
one thing of Coke. Now, this is
5:23
8 fluid ounces. I'm telling y'all, it's
5:25
going to have a dark, rich flavor.
5:28
That's what we're looking for. All
5:30
right, we're going to add that.
5:35
We're going to add
5:38
13 cup
5:40
soy sauce. I'm going to estimate here.
5:47
That looks good. Look at that.
5:51
Get that mixed up.
5:54
All right, we have two cans beef consmé.
5:58
These are 10 oz each.
6:02
One and two.
6:07
We're going to shake a shake a shake.
6:09
Lots of minced onion.
6:12
Get it all in there. Lots of onion. Now,
6:15
if you don't want to do this, you can
6:16
just dice up an onion.
6:19
Oh, that looks good. Nice flavor. All
6:21
right, we're going to crack in some
6:23
black pepper.
6:28
Little bits of pepper in there. Yeah.
6:30
Really good. All right. I've got some
6:35
beef bullion.
6:37
Looks like this right here. If you have
6:40
the cubes, you can put one cube in. I'm
6:42
just going to go in with one teaspoon.
6:45
We got some minced garlic.
6:48
About two teaspoons.
6:50
Yeah.
6:52
Brown gravy packet. We're going to add
6:55
that in. This will give it some flavor.
6:58
Plus, it's going to aid as a thickener.
7:01
All right,
7:03
let's blend this all together.
7:06
We'll add that to the crock pot.
7:10
Okay, I've poured all of the liquid into
7:12
the crock pot on top of the roast. Look
7:15
at that. Looks good, doesn't it?
7:18
We're going to place a lid on.
7:23
Now, we're going to cook this on low for
7:26
about 7 to n hours. It all depends on
7:30
the size of your roast, the thickness,
7:32
and also the type of roast. I'm using a
7:35
beef chuck roast, so it'll cook faster
7:38
than your bottom round roast and other
7:41
types. You could also cook this on high
7:44
for about 5 to 7 hours. What you want to
7:46
do is make sure that your roast is fall
7:49
apart tender. I'll be back and I'm going
7:52
to show you how to build your Irish pub
7:55
beefy sandwich. All right, our roast is
7:58
done. I am going to butter some sub
8:01
rolls
8:04
or you can use chabatada buns if you
8:06
want to do that.
8:08
I'm going to pop these in the oven for a
8:10
few minutes on around 500° or a broil.
8:14
just need to get nice and toasty. And
8:17
while this is happening, let's shred up
8:19
our roast.
8:21
All right, y'all. Look how tender this
8:23
roast is. I'm going to pull it out.
8:24
We're going to shred it up. We're going
8:26
to thicken up the gravy a little bit and
8:27
put it all together.
8:35
All right, I'm going to add some corn
8:36
starch. I made a slurry with it. Just
8:38
some cool water and a couple tablespoons
8:41
corn starch.
8:44
I'm just going to stir this up and it'll
8:46
start thickening. As we shred, if you
8:49
come across any of the fat that we left
8:51
on the roast for flavor, you can pull
8:53
that off if you want.
8:55
No. No.
8:59
Yes.
9:00
No.
9:03
It's good for you.
9:06
All right, let's add this back to the
9:07
crock pot.
9:09
[Music]
9:12
All right, let's build a sandwich.
9:15
Smells delicious. Now, I'm going to load
9:18
some proolone cheese across my toasted
9:22
buttered sub rolls for me and Thomas.
9:26
Then, we're going to put the meat right
9:28
on the top.
9:31
All right, you guys. How good does that
9:33
look? Nice and juicy. Got my husband's
9:37
right here.
9:39
We got chips and we've got some pickles.
9:42
I'm going in for a bite.
9:51
If you haven't made one of these beefy
9:53
Irish pub sandwiches yet, you need to
9:57
give it a try. You saw all the
9:59
ingredients that went in there and gave
10:00
it that delicious flavor. And make sure
10:03
you lock in those flavors with your
10:05
roast. Give it a good sear with some
10:08
good seasonings. All right, you guys.
10:10
Thank you so much for stopping by to
10:12
watch me make this recipe. If you're new
10:13
to the channel, hit that subscribe
10:15
button down below and that bell
10:16
notification.
10:17
Let me show y'all the good one right
10:19
here. There we go.
10:23
I'll see y'all in the next episode. Bye.