These Slow Cooker Shredded Beef Sandwiches are the kind of dinner that asks very little from you but still feels like you made something special. The beef cooks slowly until it is tender enough to pull apart with a fork, while the onions and savory cooking liquid give the meat plenty of flavor. Pile the shredded beef onto toasted buns, add melted provolone, and you have a hearty sandwich that works just as well for a relaxed family dinner as it does for a weekend gathering.
What You Can Do Better
The biggest difference between an average shredded beef sandwich and a really good one is how you handle the beef after slow cooking. Don’t rush the cooking time, and don’t throw away all of the flavorful liquid once the meat is shredded. Letting some of the juices soak back into the beef keeps the filling moist instead of dry. Toasting the buns is another small step that makes a noticeable difference because the crisp surface holds up better against the juicy beef.
You can also customize the sandwiches depending on what you have in the kitchen. Provolone gives the sandwich a mild, creamy finish, but mozzarella, Swiss or cheddar can also work. For a sharper flavor, add sliced pickles, pepperoncini, sautéed peppers or a little creamy horseradish sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Beef chuck roast | 3 pounds |
| Large yellow onion | 1, thinly sliced |
| Italian seasoning | 1 packet or about 2 tablespoons |
| Beef broth | 1/2 cup |
| Garlic | 3 cloves, minced |
| Salt | 1/2 teaspoon, or to taste |
| Black pepper | 1/2 teaspoon |
| Sandwich buns | 8 |
| Provolone cheese | 8 slices |
| Butter or olive oil | For toasting the buns, optional |
Also Read: Freezer Bagel Breakfast Sandwiches
How to Make Slow Cooker Shredded Beef Sandwiches
1. Prepare the slow cooker
Place the sliced onion and minced garlic in the bottom of the slow cooker. Set the chuck roast on top. Sprinkle the Italian seasoning, salt and black pepper over the beef, then pour in the beef broth.
2. Cook the beef slowly
Cover the slow cooker and cook on LOW for about 8 hours, or until the beef is very tender and easily pulls apart with a fork. Cooking the roast slowly is important here. A longer, gentler cooking time gives the connective tissue enough time to soften and helps produce tender shredded beef.
3. Shred the beef
Transfer the cooked roast to a large plate or cutting board. Remove any large pieces of excess fat, then shred the beef using two forks. Return the shredded beef to the slow cooker and toss it with some of the cooking juices and onions. Let it sit in the warm liquid for a few minutes so the meat can absorb more flavor.
4. Prepare the buns
Slice the buns open and toast them lightly if desired. You can brush the cut sides with a little butter or olive oil before toasting. This gives the bread a slightly crisp surface and helps prevent it from becoming soggy.
5. Build the sandwiches
Fill each bun with a generous portion of shredded beef and place a slice of provolone cheese over the top. For melted cheese, arrange the assembled sandwiches on a baking sheet and place them in a warm oven for a few minutes until the cheese is soft and melted.
6. Serve
Serve the sandwiches while they are hot. Keep a little of the cooking liquid on the side for dipping if you like a more French-dip-style sandwich.
Also Read: Ground Beef Meatballs
Recipe Tips
- Use chuck roast: It has enough marbling and connective tissue to become tender during a long slow cook.
- Cook on low: The low setting is the better choice for this recipe. Avoid trying to dramatically shorten the cooking time by switching to high.
- Don’t drown the beef: You only need enough broth to create a flavorful cooking environment. The beef will also release its own juices as it cooks.
- Save the cooking liquid: A spoonful mixed back into the shredded beef makes the filling much more moist and flavorful.
- Toast the buns: This takes only a few minutes but gives the sandwich a better texture.
- Add toppings at the end: Pickles, pepperoncini, caramelized onions and horseradish sauce are easy ways to change the flavor without changing the main recipe.
What to Serve With Shredded Beef Sandwiches
These sandwiches are filling on their own, but they pair nicely with simple sides. Try them with crispy potato wedges, French fries, coleslaw, a green salad, roasted vegetables or a bowl of soup. For a casual gathering, you can also serve the beef as a sandwich bar with different cheeses, sauces and toppings so everyone can build their own.
Can You Make the Beef Ahead of Time?
Yes. The shredded beef can be prepared a day ahead and stored in the refrigerator in an airtight container with some of its cooking juices. Reheat it gently on the stovetop, in the microwave or back in the slow cooker until hot. Keeping some of the liquid with the meat is especially useful when reheating because it helps prevent the beef from drying out.
Also Read: Beef Chuck Roast Recipe
Storage and Reheating
Allow leftover beef to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days. Reheat only the amount you plan to eat and add a small splash of beef broth if the meat looks dry. The shredded beef can also be frozen in an airtight freezer-safe container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Nutritional Information
The following nutrition information is an approximate estimate for one sandwich and will vary depending on the exact beef cut, bun, cheese and seasoning used.
| Nutrient | Approximate Amount Per Serving |
|---|---|
| Calories | 550–600 kcal |
| Protein | 40–45 g |
| Carbohydrates | 35–40 g |
| Fat | 25–30 g |
| Saturated Fat | 10–13 g |
| Cholesterol | 120–135 mg |
| Sodium | 600–750 mg |
| Fiber | 1–2 g |
| Sugar | 4–6 g |
Nutrition values are estimates and can change based on the brand and quantity of ingredients used.
Also Read: Horseradish Sauce Recipe
Frequently Asked Questions
Can I use another cut of beef?
Yes. Chuck roast is the best choice for a tender, shreddable texture, but other well-marbled beef roasts can work as long as they are suitable for slow cooking.
Why is my shredded beef tough?
If the beef is tough and difficult to shred, it usually needs more cooking time. Chuck roast contains connective tissue that needs time to break down. Keep cooking until the meat pulls apart easily with a fork.
Can I cook the beef on high?
You can, but low and slow is preferable for this recipe. Cooking on low gives the beef more time to become tender and generally produces a better shredded texture.
What cheese works best on these sandwiches?
Provolone is a great choice because it melts easily and has a mild flavor that doesn’t overpower the beef. Mozzarella, Swiss and cheddar are also good alternatives.
What can I add to the sandwich?
Try pickles, pepperoncini, sautéed onions, roasted peppers, sliced jalapeños or creamy horseradish sauce. You can also add a little of the slow-cooker cooking liquid for extra moisture and flavor.
Can I freeze leftover shredded beef?
Yes. Freeze the cooked shredded beef with a little of its cooking liquid in a freezer-safe container for up to 3 months. Thaw it in the refrigerator and reheat thoroughly before serving.
