Slow Cooker Shredded Beef Sandwiches
Transform an ordinary chuck roast into mouthwatering Slow Cooker Shredded Beef Sandwiches with just 15 minutes of hands-on preparation. This recipe offers the perfect blend of effortless cooking and rich, comforting flavor that's ideal for busy weeknights or feeding a crowd.
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Servings: 8 sandwiches
Calories: 410kcal
Equipment
- Slow Cooker
- Large Skillet
- Cutting Board
- Mixing Bowl
Ingredients
For the Beef
- 3-4 pound beef chuck roast boneless
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 4 cloves garlic minced
- 1 cup beef broth low-sodium preferred
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 8-10 sturdy sandwich rolls brioche buns work beautifully
- sliced provolone or Swiss cheese optional
- pickled peppers or pickles for topping
Instructions
- Season your chuck roast generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the beef in the hot pan and sear for 3-4 minutes on each side until a deep golden crust forms.
- Place sliced onions in the bottom of your slow cooker to create a flavorful bed for your meat.
- In a medium bowl, whisk together beef broth, Worcestershire sauce, brown sugar, apple cider vinegar, Dijon mustard, and all dried herbs and spices until well combined.
- Transfer the seared beef to your slow cooker, placing it on top of the sliced onions. Add minced garlic around the sides of the beef. Pour the braising liquid over everything.
- Cover your slow cooker and set to low for 8-10 hours or high for 5-6 hours.
- Once the beef is fork-tender, carefully transfer it to a cutting board. Using two forks, shred the meat along the natural grain lines.
- Return the shredded beef to the slow cooker and stir to combine with the cooking juices. Allow it to soak up those flavors for an additional 15-20 minutes on the warm setting.
- Serve the hot shredded beef on sandwich rolls. Optional: top with cheese, pickled peppers, or pickles as desired.
Notes
For best results, sear the beef before adding it to the slow cooker - this develops deeper flavors.
The beef can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
To reheat, warm in a covered skillet with 2-3 tablespoons of beef broth to maintain moisture.
For a lower-carb option, serve the beef in lettuce cups or over cauliflower rice instead of on buns.
The flavors actually improve after 24 hours as the spices continue to meld.
The beef can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
To reheat, warm in a covered skillet with 2-3 tablespoons of beef broth to maintain moisture.
For a lower-carb option, serve the beef in lettuce cups or over cauliflower rice instead of on buns.
The flavors actually improve after 24 hours as the spices continue to meld.
Nutrition
Calories: 410kcal | Carbohydrates: 28g | Protein: 32g | Fat: 18g | Saturated Fat: 6g | Sodium: 680mg | Fiber: 2g | Iron: 4mg
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