by Diana Rattray
This tender, juicy shredded beef makes fabulous sandwiches. Add coleslaw and barbecue sauce and serve with your favorite sides. This is an easy dish to fix for tailgating or a party, and your friends and family will love it!
PrintCrockpot Shredded Beef for Sandwiches
A budget-friendly pot roast makes tender, juicy shredded filling for sandwiches. Top these sandwiches off with coleslaw and barbecue sauce.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 8 servings 1x
- Category: Slow Cooker, Sandwiches, Beef
- Method: Slow Cook
Ingredients
Scale
- 1 pot roast, 3 pounds, such as lean chuck or chuck shoulder
- 1 large onion, halved and sliced
- 1 cup ketchup
- 1 clove garlic, minced
- 1/2 cup cider vinegar
- 1 heaping tablespoons chili powder
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared mustard
- 1/2 cup brown sugar, packed
- 3 tablespoons molasses
- 1 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1/2 teaspoon dried leaf thyme
Instructions
- Cut the pot roast into 3 or 4 pieces.
- Arrange the sliced onions in the slow cooker; top with the beef.
- In a bowl, combine the remaining ingredients; stir to blend well. Pour the sauce mixture over the roast.Cover and cook the pot roast on HIGH for 1 hour. Reduce heat to LOW and cook for about 7 hours longer, or until the beef is very tender and shreds easily with a fork.
- Chop the beef or shred it with 2 forks.
- Serve the shredded or chopped beef over split and toasted soft kaiser rolls or hamburger buns along with coleslaw, potato salad or French fries, and baked beans.
