Description
Slow Cooker Shredded Beef Sandwiches offer tender, flavorful beef cooked low and slow to perfection, making each bite melt in your mouth. This easy, budget-friendly recipe is perfect for quick meals, family dinners, or game day snacks and can be customized with various toppings and variations to suit any taste.
Ingredients
Scale
Main Ingredients
- 3–4 pound beef chuck roast, well-marbled
- 1 to 1.5 cups beef broth
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- Preferred spices (e.g., paprika, cumin, chili powder), to taste
- Sandwich buns (soft rolls or brioche), quantity as needed
Instructions
- Prepare the Beef: Trim excess fat from your beef chuck roast to avoid greasiness, leaving enough for flavor. Season the roast generously with salt, pepper, and your preferred spices to create a flavorful crust.
- Sear the Roast (Optional): For extra depth of flavor, heat a bit of oil in a pan over medium-high heat and brown the roast on all sides until caramelized. This step is optional but enhances taste.
- Add Aromatics and Liquids: Place the chopped onion and minced garlic into the slow cooker. Nestle the seasoned beef roast on top. Pour in beef broth, Worcestershire sauce, and tomato paste, distributing evenly to infuse the beef with rich, savory flavors.
- Slow Cook to Perfection: Cook on low for 8 hours or on high for 4-5 hours until the beef is tender and shreds easily with forks.
- Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the cooking juices to soak up extra flavor. Pile the beef generously onto toasted buns and add preferred toppings for the ultimate sandwich experience.
Notes
- Choose chuck roast for its fat content and shreddability.
- Season well to develop deep, layered flavors.
- Searing is optional but adds complexity and helps lock in juices.
- Keep the lid closed during cooking to maintain moisture and temperature.
- Let the beef rest for a few minutes post-cooking for juicier meat.
- Toast buns before assembling to avoid sogginess.
- Leftover beef can be refrigerated for 3-4 days or frozen for up to 3 months.
- Reheat gently with a splash of broth or water to keep beef moist.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4-5 hours (high)
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg