These crockpot shredded beef sandwiches are effortless to prepare and are amped up with a generous dose of seasonings, a deep smoky flavor, and just a touch of sweetness.
Growing up I was always underwhelmed with the idea of eating shredded beef sandwiches. They were served at parties and large gatherings, but they seemed to trade flavor for low-effort. If that has been your experience as well, I recommend giving this recipe a try. It is aggressively flavored, easy to prepare, and always leaves you craving more!
Crockpot shredded beef
This shredded beef is generously seasoned with black pepper, smoked paprika, garlic and onion powder, and boasts just a touch of sweetness. I also like to add a touch of liquid smoke for a hint of barbeque flavor. I promise your house will smell amazing after letting this relax in your slow cooker all day.
The shredded beef will be swimming in a flavorful pool of juices by the time it is done cooking. These juices will incorporate into the meat as you shred it, however, the juice makes a ridiculously delicious dipping sauce as well.
Best beef roast for shredding
I recommend using a chuck roast for this recipe. The fat in a chuck roast provides added moisture and flavor. However, any large pieces of fat should be removed prior to shredding the beef. If you are looking to trim calories, I have made this many times with lean rump roasts and the dish still turns out great.
How long to cook beef roast in Crockpot
The beef roast will need about 4 hours on high or 6-7 hours on low in your crockpot. But rather than focusing on time, let the beef tell you when it is done. If the meat is falling apart and easily shredded, then it is done. If it is still tough, it needs to cook longer. It is really that simple.
Can this be made ahead of time?
Absolutely! This is a perfect meal to make in advance. It can be stored in the refrigerator and reheated as needed. This is perfect for serving at a party, or just for meals during a busy week.
Shredded beef sandwiches
Shredded beef is versatile and can be used in many dishes, such as serving over pasta, or making some mean nachos. However, my favorite use for it is making shredded beef sandwiches. Hamburger buns or onion rolls are fantastic with this meat. If you are craving a cheese to serve with it, I recommend Muenster.
Similar to my crockpot French dip sandwiches and Italian beef sandwiches, the juice in the slow cooker makes a phenomenal dipping sauce. However, if you are craving a separate condiment try horseradish, mayo, Dijon mustard, Comeback sauce, or BBQ sauce.
Crockpot Shredded Beef Sandwiches
- 3 pounds beef chuck roast
- 1 cup beef broth
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/4 cup brown sugar
- 1/4 teaspoon cayenne
- 1/4 teaspoon liquid smoke
- Salt to taste
- 1 bay leaf
- hamburger buns or rolls
- Heat all ingredients in crock pot on low until beef is falling apart. Taste liquid for salt and add more as needed.
- Remove bay leaf, and shred beef.
- Serve on sandwich rolls or crusty bread.
- Store leftovers in the fridge and reheat as needed.
This recipe was originally published December 11, 2014 on FoxValleyFoodie.com.
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