Crockpot 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.
Find it online: https://classic-recipes.com/shredded-beef-crockpot/
