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.
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.
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