Description
Tender and flavorful shredded beef sandwiches made in a slow cooker, perfect for feeding a crowd with minimal effort.
Ingredients
- 3–4 lb chuck roast
- 1 1/2 cups beef broth
- 1/4 cup Worcestershire sauce
- 1 tbsp tomato paste
- 1 sliced onion
- 3 smashed garlic cloves
- Salt and pepper to taste
- Hoagie rolls for serving
- Provolone or Swiss cheese (optional)
Instructions
- Trim excessive fat from the chuck roast and pat dry. Season with salt and pepper.
- Sear the roast in a hot cast-iron skillet for 2–3 minutes per side until deeply browned.
- Transfer the seared roast to a 6-quart slow cooker.
- Add beef broth, Worcestershire sauce, tomato paste, sliced onion, and smashed garlic cloves to the slow cooker.
- Cook on LOW for 7–9 hours or HIGH for 4–5 hours until the meat reaches an internal temperature of 195–205°F and pulls apart easily.
- Remove the roast, shred it with two forks or a stand mixer, and if desired, simmer the cooking liquid to reduce and concentrate the flavor.
- Serve the shredded beef on toasted hoagie rolls topped with cheese.
Notes
Store leftover beef in an airtight container for up to 4 days or freeze for up to 3 months. Use low-sodium broth to control salt content.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American