Slow Cooker Shredded Beef for Sandwiches

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.

How to Make Slow Cooker Shredded Beef

1. Cut the pot roast into large chunks and add it to the slow cooker with sliced onions.
2. Mix the sauce ingredients in a bowl and pour over the beef.
3. Slow cook until the beef is very tender and easy to shred with a fork.
4. Shred the beef and stir it into the sauce to soak up all the flavor.
5. Serve on toasted buns with your favorite toppings.

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.

Slow Cooker Shredded Beef for Sandwiches

Diana

Juicy, tender shredded beef slow-cooked in a tangy sauce, perfect for sandwiches topped with coleslaw or BBQ sauce.

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Servings 8 servings

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Course Beef, Sandwiches, Slow Cooker

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Ingredients

  

1x2x3x

• 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.

Keyword crockpot, shredded beef sandwiches, slow cooker beef

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