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Slow Cooker Shredded Beef Sandwiches

Slow Cooker Shredded Beef Sandwiches
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Slow Cooker Shredded Beef Sandwiches are tender, flavorful, and easy to prepare meals perfect for family dinners or gatherings. This recipe transforms a simple beef chuck roast into juicy, savory shredded beef by slow cooking it with aromatic ingredients and seasonings, resulting in mouthwatering sandwiches that are versatile and satisfying.

Ingredients

Scale

Main Ingredients

  • 3 to 4 lb beef chuck roast, trimmed of excess fat
  • 1 large onion, sliced
  • 3 to 4 garlic cloves, minced
  • 1 1/2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste
  • Sandwich buns (soft but sturdy), as needed

Optional Variations & Toppings

  • Chipotle peppers in adobo sauce or cayenne powder (for a spicy kick)
  • Barbecue sauce (to stir in during the last hour for BBQ style)
  • Fresh rosemary or thyme (for herb infusion)
  • Jackfruit (as a vegetarian substitute, cooked in the same sauce)
  • Cheddar or provolone cheese slices (to melt over sandwiches)
  • Pickles, coleslaw, sautéed onions, avocado, jalapeños, or spicy mustard (for toppings)

Instructions

  1. Prepare the Beef: Trim any excess fat from the beef chuck roast to ensure a leaner final dish. Pat the roast dry with paper towels to help the seasoning adhere better.
  2. Season and Sear: Generously season the beef all over with salt, black pepper, and smoked paprika. Heat a skillet over medium-high heat and sear the roast on all sides until browned, about 3 to 4 minutes per side. This step locks in flavor and develops a rich crust.
  3. Assemble in the Slow Cooker: Place the sliced onions and minced garlic at the bottom of the slow cooker. Lay the seared beef on top. Pour the beef broth, Worcestershire sauce, and tomato paste over the ingredients to create a savory, saucy base.
  4. Slow Cook Low and Slow: Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours. The beef should become tender enough to shred easily with two forks.
  5. Shred the Beef: Remove the beef from the slow cooker and use two forks to pull it apart into long, juicy strands. Return the shredded beef to the slow cooker and stir well to absorb all the sauce and flavors.
  6. Assemble the Sandwiches: Pile the shredded beef generously onto toasted sandwich buns. Add your favorite toppings such as pickles, coleslaw, or melted cheese, then serve immediately for a delicious meal.

Notes

  • Use a meat thermometer to ensure the beef reaches an internal temperature between 195°F and 205°F for perfect shreddability.
  • Don’t skip the searing step as it intensifies flavor and adds a nice texture contrast.
  • Toast spices before adding to the slow cooker to deepen their flavor.
  • For a thicker sauce, remove the beef after cooking and reduce the cooking liquid on the stovetop.
  • Choose sturdy sandwich buns, brush with butter and toast lightly to prevent sogginess.
  • If making gluten-free, substitute gluten-free buns and ensure all sauces and broth are gluten-free.
  • Leftover shredded beef can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Reheat gently with added broth or sauce to retain moisture and tenderness.

Nutrition

Keywords: slow cooker, shredded beef, sandwiches, beef chuck roast, slow cooked beef, easy dinner, family meal, make ahead

Find it online: https://ninagourmet.com/slow-cooker-shredded-beef-sandwiches/