Shredded Beef Sandwiches
Tender, juicy shredded beef sandwiches that take just minutes to prep – yes please! Let the slow cooker do all the work while you sit back and get ready for the best pulled beef sandwiches ever.
When you need an easy dinner that feeds a crowd, slow cooker shredded beef sandwiches are a win for movie nights, game days, and busy school nights. They’re juicy, flavorful, and piled high on soft buns with melty provolone cheese.
With just a handful of pantry staples and a good chuck roast, this recipe makes dinner feel effortless. Grab the napkins because this is one messy sandwich worth every bite.
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Beef Roast: The chuck roast cut has just the right amount of marbling to cook low and slow, until it’s tender and shreds perfectly. A round roast or a shoulder roast will also work.
- Beef Broth: Keeps the meat juicy and helps create that flavorful cooking liquid. You can substitute beef stock if you like.
- Worcestershire Sauce: Adds a savory, umami kick.
- Onion: I prefer using sweet onions, but white or yellow onions also work well. The onions cook down and fairly melt into the meat.
- Garlic – Fresh garlic makes everything better.
- Rolls: Use full-size buns or sweet Hawaiian rolls for sliders. I like to toast the buns to help keep them from getting too soggy.
Out of something you need? Check out our free ingredient substitutions printable!
Ang’s Recipe Tips
- Here’s how to make sure your slow cooker sliders come out amazing every time:
- Tough or dry meat? Cook it low and slow for the best texture and shred it when it’s fork-tender.
- Too greasy? Let the meat rest a few minutes after shredding and skim off excess fat from the liquid.
- Not enough flavor? Season generously and don’t skip the Worcestershire sauce. You can also add a splash of BBQ sauce or Hoisin sauce for extra flavor.
- Soggy buns? Use a slotted spoon when serving to avoid too much liquid. Lightly toasting the slider buns before piling on the beef will also help.
- Leftovers too dry? Save some of the cooking liquid to spoon over the beef when reheating.
Storage
To Store: Got leftovers? Lucky you. Store your leftover shredded beef in an airtight container in the fridge for up to 4 days. (These are my favorite airtight containers.)
To Reheat: The best way to reheat the beef is to place it in a skillet with a splash of the reserved cooking liquid and warm gently over low heat. You can also microwave it, but that sometimes dries out the meat.
To Freeze: You can also freeze shredded beef in a freezer-safe bag for up to 3 months. Just thaw overnight in the fridge before reheating. I absolutely love doubling this recipe and freezing half for another day.
How to Use Leftovers
You can use leftovers to make tacos, enchiladas, nachos (or waffle fry nachos), or even casseroles (try it in this Philly cheesesteak casserole instead of ground beef – so good!).
Serving Suggestions
For gatherings, I like to add a platter of toppings, such as banana peppers, pickles, sautéed peppers and onions, horseradish mayo, BBQ sauce, and coleslaw so everyone can top their sandwiches the way they want.
Here are a few tasty side dishes that pair well with these sandwiches and are simple enough to prepare on busy weeknights, too:
Not ready to make these shredded beef sandwiches yet?
You’ll want to add this recipe to your meal plan, so be sure to pin it for later! When you do make it, please come back and comment and leave me a 5-star rating below!
Shredded Beef Sliders
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Ingredients
- 2 –2½ lbs shoulder London broil
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup beef broth
- ¼ cup Worcestershire sauce
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- buns 6 sandwich, or 12 slider rolls
- provolone cheese optional
- butter optional
Instructions
- Pat the roast dry with a paper towel, then season with salt and pepper. Add the olive oil to a hot skillet over high heat. Sear the roast on all sides for 2-3 minutes to create a crust on the outside. If you’re short on time you can skip this step but it adds a nice richness to the overall dish.2 –2½ lbs shoulder London broil, 1 tablespoon olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Transfer the seared beef to a slow cooker. Add the onions, garlic, seasonings, beef broth and Worcestershire sauce.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 cup beef broth, ¼ cup Worcestershire sauce, 1 medium onion, 3 cloves garlic
- Cover and set the crocpot on LOW for 8 hours until the beef very tender and can be shredded easily with a fork. (You can also cook this on HIGH for 5 hours if you're in a rush).
- Remove the beef from the slow cooker and place it on a cutting board. Use two forks to shred the beef. Return it to the crockpost while you toast the rolls.
- Tip: Prepare the rolls like garlic bread for even more flavor. Spread them with plain or flavored butter and broil for 3-4 minutes until lightly golden brown.buns, butter
- Top the rolls with the shredded beef, then add a slice of provolone cheese, if desired. Serve hot.provolone cheese
Equipment
Similar Recipes
If you enjoy easy slider recipes, you’ll also want to try our pepperoni pizza sliders, bacon cheeseburger sliders, or BBQ chicken sliders. I know you’ll also enjoy these delicious recipes:
