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Crockpot Shredded Beef for Sandwiches

crockpot shredded beef sandwich

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A budget-friendly pot roast makes tender, juicy shredded filling for sandwiches. Top these sandwiches off with coleslaw and barbecue 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. Cut the pot roast into 3 or 4 pieces.
  2. Arrange the sliced onions in the slow cooker; top with the beef.
  3. 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.
  4. Chop the beef or shred it with 2 forks.
  5. 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.