Slow Cooker Shredded Beef for Sandwiches
This slow cooker shredded beef is a hearty and budget-friendly way to turn a pot roast into something special. The beef simmers all day in a sweet and tangy sauce with onions, ketchup, vinegar, and spices, resulting in fork-tender meat that’s perfect for sandwiches. Serve it on toasted buns with barbecue sauce, creamy coleslaw, or pickles for a meal that’s simple but incredibly satisfying.
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This slow cooker shredded beef recipe turns an inexpensive pot roast into a flavorful, fork-tender filling for sandwiches. The beef cooks all day in a homemade tangy barbecue-style sauce, making it perfect for busy days when you want a meal that practically cooks itself.
Pile the shredded beef onto toasted buns and add your favorite toppings—coleslaw, pickles, or extra barbecue sauce all work perfectly. It’s a crowd-pleasing dish that’s great for family dinners, game days, or casual get-togethers.
❤️ Why You’ll Love This Shredded Beef
Easy slow cooking. Let the slow cooker do all the work.
Budget-friendly. Uses an affordable pot roast cut like chuck shoulder.
Full of flavor. The sweet and tangy sauce makes the beef extra tasty.
Perfect for sandwiches. A great make-ahead filling for casual meals or parties.
How to Make Slow Cooker Shredded Beef
- Cut the pot roast into large chunks and add it to the slow cooker with sliced onions.
- Mix the sauce ingredients in a bowl and pour over the beef.
- Slow cook until the beef is very tender and easy to shred with a fork.
- Shred the beef and stir it into the sauce to soak up all the flavor.
- Serve on toasted buns with your favorite toppings.
Make-Ahead Tip
Shredded beef is an excellent make-ahead dish! Prepare it a day or two in advance, then reheat it with the sauce for quick sandwiches. It also freezes well—just portion it into containers or zip-top bags with the sauce and freeze for up to 2 months. Perfect for meal prep, game day, or an easy weeknight dinner!
Recipe Variations
- Go spicy. Add cayenne pepper, hot sauce, or chipotle peppers for heat.
- Try a different cut. Use brisket or bottom round if chuck isn’t available.
- Make it smoky. Add more liquid smoke or smoked paprika for extra BBQ flavor.
- Use a different sauce. Swap the ketchup mix for bottled barbecue sauce.
- Add veggies. Toss in bell peppers or jalapeños for added flavor.
Serving Suggestions
- Serve on toasted buns with creamy coleslaw or pickled red onions.
- Pair with baked beans, French fries, or potato salad for a classic BBQ plate.
- Add sliced pickles or jalapeños for extra crunch and spice.
- Offer extra barbecue sauce on the side for dipping.
- Use leftovers for nachos, tacos, or stuffed baked potatoes.
How to Store and Reheat
Refrigerate. Store shredded beef in an airtight container with sauce for up to 4 days.
Freeze. Freeze in portions with sauce for up to 2 months; thaw in the fridge overnight.
To Reheat. Warm gently in a saucepan or slow cooker with a splash of water or broth to keep it moist.
Slow Cooker Shredded Beef for Sandwiches
Juicy, tender shredded beef slow-cooked in a tangy sauce, perfect for sandwiches topped with coleslaw or BBQ 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
- Cuisine: American
Ingredients
- 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
- Prep the meat. Cut the pot roast into 3 or 4 pieces.
- Place the beef and onions in the cooker. Arrange the sliced onions in the slow cooker; top with the beef.
- Combine the remaining ingredients. In a bowl, combine the ketchup, garlic, vinegar, chili powder, Worcestershire sauce, mustard, brown sugar, molasses, liquid smoke, garlic, powder, and thyme; stir to blend well. Pour the sauce mixture over the roast.
- Slow cook. Cover and cook the pot roast on HIGH for 1 hour. Reduce heat to LOW and cook for 6 to 8 hours or until the beef is very tender and shreds easily with a fork. Chop the beef or shred it with 2 forks.
- Serve. Arrange 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.
Equipment
Buy Now → Nutrition
- Serving Size:
- Calories: 359
- Sugar: 27.5 g
- Sodium: 559.8 mg
- Fat: 9.4 g
- Carbohydrates: 32.3 g
- Fiber: 0.8 g
- Protein: 36.3 g
