I love Sunday roast beef and potatoes. I love coming home from church and walking in the kitchen door to the smells of it coming from my crockpot. But as much as I love it, I wanted something different and quick. So after searching Pinterest for inspiration, I decided on a shredded roast beef sandwich. It did not disappoint and considering for the next few months, I’m knee-deep in kids Christmas play practices on Sunday afternoons, this was perfect.
This was a huge hit with my family. When I came home, all I had to do was shred the roast, put fries in the oven and prep the gravy, or au jus (just a fancy name for a thin gravy). That’s it! So if you’re looking for something quick and easy, this is for you! All you have to do it brown it and throw it in the crockpot. I promise you will be rewarded with something really scrumptious!
Shredded Roast Beef Sandwich
A crockpot shredded Roast Beef Sandwich that’s great any day of the week.
- 2 pound Chuck Roast
- 1 tbsp olive oil
- Salt ((I used Sea Salt, but Kosher would be fine))
- garlic powder
- onion powder
- Chicago Steak Seasoning
- 1 tbsp Worcestershire Sauce
- 32 oz Beef Stock
- 2 tbsp flour
- Sliced Provolone Cheese
- Sourdough Bread
- Allow the roast to come to room temperature first. Make slits in the roast all over it. Sprinkle all sides with salt, pepper, onion powder and garlic. Pour olive oil into a pan and bring to a medium temperature. Then place roast in pan and brown on all sides. You are not looking to cook the roast, just browning it.
Next, put the roast in the crockpot and sprinkle the Chicago Steak seasoning all over it. Make sure you coat it well. You can coat the other side later. Add Worcestershire sauce and 1 – 1/2 cups of beef broth depending on the size of your roast. Turn crockpot on low and cook for 8 hours. After 4 hours, turn roast over and sprinkle a little more Chicago Steak seasoning. Once done, pull the roast into shreds. I removed any large fatty pieces.
If you would like a gravy or au jus for dipping, add 2 tbsp butter in a small sauce pot and allow to melt. Add flour and allow to cook for about 2 minutes stirring the roux to get rid of the flour taste. Add drippings from the meat and stir with a whisk until well blended. If you need more, pour in more beef stock until you get the amount you need. Adjust taste with above seasonings. Be careful with the salt!
To make the sandwiches, get a pan to medium-high temperature. Place meat on sourdough bread with a slice or two of provolone cheese. Spread butter on both sides of the sandwich and place in the pan till golden brown on both sides.
This was even better as leftovers! I swear I could eat this every day. Enjoy!