Culver’s Pot Roast Sandwich Recipe: Buttered Bun With Shredded Beef and Au Jus

This pot roast sandwich brings the flavors of Culver’s into your kitchen with tender shredded beef, a buttered bun, and rich au jus. The secret lies in slow-cooking the beef until it falls apart, creating melt-in-your-mouth texture.

I’ve perfected this method to ensure the meat stays juicy while absorbing all the savory seasonings. The buttered bun adds a soft, slightly crisp contrast that makes every bite satisfying.

Serving it with au jus for dipping takes this sandwich to the next level, just like the original. It’s a hearty meal that feels like a restaurant special without leaving home.

Pair it with fries or a side salad for a complete, comforting dinner.

Ingredients for Culver’s Pot Roast Sandwich

Pantry staples and a slow cooker bring this restaurant favorite to life at home.

The beef is everything. Chuck roast with good marbling gives that fall-apart texture—Costco or Sam’s Club often have well-priced options. Look for pieces with visible fat streaks (that’s what keeps it juicy). I like to trim any big chunks of fat before cooking, but don’t go overboard—fat equals flavor. The broth? Better Than Bouillon is my go-to for depth.

No Worcestershire? More soy sauce plus a dash of balsamic gets you close. Fresh out of thyme? Poultry seasoning at half the amount works in a pinch. The rolls can be any soft sandwich bun—local bakery hoagies are ideal, but the packaged ones from the grocery store work fine. Want extra richness? Swap half the broth for red wine (whatever’s open).

This tastes even better the next day. Keeps 4-5 days in the fridge, freezes beautifully for 3 months. I portion the shredded beef into freezer bags with some au jus—perfect for quick sandwiches later. Just reheat the meat in the juices to keep it from drying out.

Step-by-Step Instructions for Buttered Bun With Shredded Beef and Au Jus

Here’s the method I use to get fall-apart beef and rich, savory au jus every time.

Step 1: Sear and Season the Beef Chuck Roast

Pat the 2 lb Beef Chuck Roast dry with paper towels, then season all over with the 1 tsp Kosher Salt and 0.5 tsp Black Pepper. Heat a Dutch oven over medium-high heat and add the beef, searing on all sides until deep brown—about 4-5 minutes per side.

This creates a flavorful crust that locks in juices. Don’t rush this step; you want a good sear for maximum flavor. Once browned, remove the beef and set it aside while you build the braising liquid.

Step 2: Build the Braising Liquid with Aromatics

In the same Dutch oven, add the 1 whole Yellow Onion (thinly sliced), 2 whole Carrots (peeled and chopped), and 2 whole Celery Stalks (chopped). Sauté for 5 minutes until the vegetables soften slightly. Stir in the 4 cloves Garlic Cloves (minced) and cook for 30 seconds until fragrant.

Pour in the 2 tbsp Worcestershire Sauce, 1 tbsp Soy Sauce, and 4 cups Beef Broth, scraping up any browned bits from the bottom. Add the 1 tsp Dried Thyme, 1 tsp Dried Rosemary, and 2 whole Bay Leaves. These herbs infuse the liquid with deep, earthy flavor.

Step 3: Braise the Beef Until Tender

Return the beef to the Dutch oven, ensuring it’s mostly submerged in the liquid. Cover and transfer to a 325°F oven for 3-4 hours, or until the beef shreds easily with a fork. This low and slow method guarantees tender, flavorful meat.

Check the beef occasionally and add a splash of water if the liquid reduces too much. The beef is done when it falls apart with minimal effort—no knife needed. Once done, remove the beef, shred it with two forks, and skim excess fat from the braising liquid to use as au jus.

Step 4: Toast and Butter the Hoagie Rolls

Melt the 0.5 cup Unsalted Butter and brush it generously over the cut sides of the 4 whole Hoagie Rolls. Toast them in a skillet over medium heat for 2-3 minutes per side until golden brown and crispy.

This step adds a rich, buttery crunch that contrasts perfectly with the tender beef. Watch the rolls closely to avoid burning—they should be golden, not charred.

Step 5: Assemble the Sandwiches with Shredded Beef and Au Jus

Pile the shredded beef onto the bottom halves of the toasted rolls. Ladle some of the warm au jus over the beef, allowing it to soak into the bread slightly. Top with the other roll halves and press down gently.

Serve immediately with extra au jus on the side for dipping. The beef should be tender and juicy, the rolls buttery and crisp, and the au jus rich and flavorful. This is comfort food at its finest.

Regional Styles of This Dish

Midwest Classic

In Wisconsin, where Culver’s began, this sandwich stays true to its roots with slow-cooked beef on a buttered bun. The focus is on simplicity and heartiness, letting the tender meat shine. I love how the au jus soaks into the bread just enough to soften it without making it soggy. 💛

Southern Comfort

Down South, they might add a touch of smoked paprika or a dash of hot sauce to the braising liquid for extra depth. The beef often gets shredded finer, and the rolls might be brushed with a mix of butter and garlic powder for added flavor.

East Coast Twist

In places like Philadelphia, this sandwich takes inspiration from cheesesteaks. Try adding provolone cheese or sautéed green peppers and onions to the beef before assembling. The cheese melts beautifully into the warm meat and au jus.

Southwest Flare

For a Tex-Mex twist, mix in diced green chiles or a spoonful of salsa verde with the shredded beef. Top with pepper jack cheese and serve with a side of chipotle mayo for dipping. This adds a spicy kick to the classic.

Pacific Northwest

Out west, fresh herbs like rosemary and thyme are often used in the braising liquid, and the rolls might be whole grain for a heartier texture. A sprinkle of fresh parsley on top adds a bright finish. This version feels a little lighter but just as satisfying. 🌟

French Dip Style

Inspired by the French dip sandwich, this variation uses a more concentrated au jus for dipping. The beef is often sliced thin instead of shredded, and the rolls are lightly toasted. Serve with a side of horseradish sauce for an extra tangy bite.

Frequently Asked Questions