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Slow Cooker Shredded Beef for Sandwiches

Smoked brisket sandwich with shredded cabbage slaw on a toasted bun.
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Juicy, tender shredded beef slow-cooked in a tangy sauce, perfect for sandwiches topped with coleslaw or BBQ sauce.

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

  1. Prep the meat. Cut the pot roast into 3 or 4 pieces.
  2. Place the beef and onions in the cooker. Arrange the sliced onions in the slow cooker; top with the beef.
  3. 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.
  4. 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.
  5. 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

Nutrition

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