There is nothing quite like the comforting aroma of a slow-cooked beef roast filling your home throughout the day. These Slow Cooker Pulled Beef Sandwiches are the ultimate crowd-pleaser, featuring succulent, melt-in-your-mouth beef that has been simmered to perfection in a savory, herb-infused broth.
This dish features tender shredded beef piled high on toasted hoagie rolls, topped with melted provolone cheese and served with a rich, savory au jus for dipping.
Recipe Details
- Flavor Profile: Savory and deeply umami with notes of garlic, oregano, and a hint of tang from Worcestershire and soy sauce.
- Textures: Incredibly tender, shredded beef contrasted with the soft, toasted crunch of a hoagie roll and creamy melted cheese.
- Total Time: 20 minutes of active prep, followed by 3–4 hours on high heat or 6–8 hours on low heat.
- Difficulty Level: Easy; requires a simple sear and sauté followed by hands-off slow cooking.
What You’ll Need
To create these sandwiches, you will need a high-quality beef chuck roast and a variety of aromatic spices like oregano, garlic powder, and onion powder. The cooking liquid is built using beef broth, Worcestershire sauce, and soy sauce, which infuse the meat with a deep, rich color and savory flavor as it simmers.
Ingredient Notes
- Beef Chuck Roast – This is the ideal cut for slow cooking because it contains enough marbled fat to stay moist and shred easily after several hours of cooking.
- Worcestershire Sauce – This adds a complex, fermented depth that enhances the natural savory notes of the beef.
- Soy Sauce – Using a low-sodium version provides a salty, savory “kick” without making the finished broth over-salted.
- Oregano and Thyme – These dried herbs provide an earthy, Mediterranean-inspired aroma that pairs beautifully with the garlic and onions.
- Hoagie Rolls – Choose a sturdy roll that can hold up to the juicy beef and the dipping process without falling apart.
Add-ins and Substitutions
- Vegetables – You can add sliced bell peppers or sautéed mushrooms to the sandwiches for extra texture and a deli-style finish.
- Spices – If you prefer a bit of heat, add a pinch of red pepper flakes to the slow cooker additions.
- Cheese – While provolone is classic for its mild flavor and great melt, Swiss or Monterey Jack are also excellent alternatives.
How to Make Slow Cooker Pulled Beef Sandwiches
1. Season and Sear the Beef Begin by patting your beef roast completely dry with paper towels to ensure a good crust. Season the entire surface of the beef with the salt, oregano, black pepper, garlic powder, and onion powder. Heat the olive oil over medium-high heat in a large skillet. Sear the seasoned beef on both sides for about 4 minutes per side until it develops a beautiful, dark brown color. Once seared, transfer the beef into your slow cooker.
2. Sauté the Aromatics In the same skillet you used for the beef, add the chopped onions and sauté for about 3 minutes until they are softened and fragrant. Stir in the minced garlic and cook for an additional 30 seconds, being careful not to let the garlic burn. Transfer the sautéed onions and garlic directly into the slow cooker.
3. Slow Cook to Perfection Add the beef broth, Worcestershire sauce, soy sauce, and dried thyme into the slow cooker. Cover with the lid and cook on high heat for 3–4 hours or on low heat for 6–8 hours, until the beef is tender enough to shred with a fork.
4. Shred and Serve Once the beef is cooked, remove it to a cutting board. Drain the leftover juices through a fine-mesh sieve to create a clear au jus for dipping. Shred the beef and return it to the slow cooker with a splash of the liquid to keep it moist. Assemble your sandwiches by piling the beef onto rolls, adding cheese, and serving with a side of the savory juices.
Pro Tip: Do not skip the searing step! Searing the meat at a high temperature creates a “Maillard reaction,” which develops deep, caramelized flavors that simply cannot be achieved by slow cooking alone.
Recipe Tips
- Drying the Meat – Always pat the beef dry before seasoning; moisture on the surface will cause the meat to steam rather than sear, preventing that golden crust.
- Deglazing the Pan – When you add the onions to the skillet, use your spatula to scrape up any browned bits from the bottom. These bits are packed with flavor and should go right into the slow cooker.
- The Au Jus – For a thicker dipping sauce, you can simmer the strained juices in a saucepan with a simple cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) until it reaches your desired consistency.
FAQs
What is the best way to reheat the beef? Store the shredded beef in its own juices in an airtight container. Reheat it slowly in a saucepan or the microwave to keep the meat from drying out.
Can I use a different cut of beef? While chuck roast is best, you can use a bottom round or rump roast, though they may be slightly leaner and less tender than the chuck.
Is this recipe salty? By using low-sodium soy sauce and controlling the initial salt rub, the saltiness is well-balanced. You can always taste the au jus at the end and adjust to your preference.
Serving Suggestions
- Classic Sandwich – Serve on toasted hoagie rolls with melted provolone and a side of au jus for dipping.
- Comfort Style – Serve the shredded beef and gravy over a bed of creamy mashed potatoes or buttered noodles.
- Side Pairing – A crisp coleslaw or a side of oven-baked potato wedges makes this a complete, satisfying meal.
Make This Recipe in Advance
You can season the beef and chop your onions and garlic the night before. If you prefer to prep the entire dish ahead of time, the shredded beef actually tastes even better the next day as it continues to soak up the savory broth in the refrigerator. Simply reheat and assemble the sandwiches when you are ready to eat.
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Slow Cooker Pulled Beef Sandwiches
- Total Time: 8 hours 20 minutes
- Yield: 6–8 Sandwiches 1x
Description
These Slow Cooker Pulled Beef Sandwiches feature melt-in-your-mouth beef simmered in a savory, herb-infused broth. Served on toasted hoagie rolls with melted provolone and a rich au jus for dipping, it is the ultimate American comfort meal.
Ingredients
The Beef & Rub
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- Spice Blend: 1/2 tbsp salt, 2 tsp oregano, 1.5 tsp pepper, 1 tsp garlic powder, 0.5 tsp onion powder
The Slow Cooker Base
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup light or stout beer
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
For Serving
- Hoagie rolls, toasted
- Provolone cheese, sliced
- Reserved cooking juices (au jus)
Instructions
Season & Sear: Pat beef dry and apply spice rub. Sear in a skillet with oil for 4 mins per side until a crust forms. Transfer to slow cooker.
Aromatics: Sauté onions and garlic in the same skillet for 3 mins, then add to slow cooker.
Slow Cook: Add broth, beer, Worcestershire, soy sauce, and thyme. Cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until fork-tender.
Shred & Strain: Shred the beef with two forks. Strain the cooking liquid through a sieve to use as au jus.
Assemble: Fill toasted rolls with beef and provolone. Broil for 1–2 mins until cheese melts. Serve with au jus.
Notes
The Beer Choice: Stout adds earthiness, while lager keeps it bright. Substitute with extra broth for an alcohol-free version.
Maillard Reaction: Searing creates complex flavors that slow cooking alone cannot achieve.
Roll Integrity: Use sturdy hoagie rolls to ensure they hold up during dipping.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 Sandwich
- Calories: 580
- Sugar: 4g
- Sodium: 940mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 125mg
Keywords: slow cooker pulled beef, shredded beef hoagies, crockpot french dip, beef chuck roast sandwiches, easy slow cooker meals, au jus dipping sauce
