Slow Cooker Shredded Beef Sandwiches
These slow cooker shredded beef sandwiches are amped up with a generous dose of seasonings, a deep smoky flavor, and just a touch of sweetness.
- 3 pounds beef chuck roast
- 1 cup beef broth
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ¼ cup brown sugar
- ¼ teaspoon cayenne
- ¼ teaspoon liquid smoke
- Salt to taste
- 1 bay leaf
Heat all ingredients in crock pot on low for six hours, or 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.
If you wish to add cheese, Muenster cheese is a great pairing.
This can be done on high heat as well. Expect it to take one or two hours less to become tender.
This can be made in a Dutch Oven if desired as well. You may need to add more beef broth, as the liquid may simmer out faster.
Calories: 341kcal | Carbohydrates: 8g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 273mg | Potassium: 617mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 4mg