Tender, juicy shredded beef slow-cooked with spices, onions, and broth, served on warm toasted buns for the perfect slow cooker sandwich.

Scale

2.5–3 lbs beef chuck roast

1 medium onion, sliced thin

3–4 cloves garlic, minced

1 tablespoon tomato paste

1 tablespoon apple cider vinegar

2 teaspoons smoked paprika

1 teaspoon dried oregano

½ teaspoon mustard powder

1 teaspoon kosher salt

½ teaspoon black pepper

1 ½ cups beef broth

6–8 sandwich buns

Optional toppings: pickles, arugula, sliced cheddar, caramelized onions

Season beef with salt, pepper, paprika, oregano, and mustard powder.

Sear in a hot pan for 2–3 minutes per side.

Place sliced onions and garlic in bottom of slow cooker.

Top with beef, tomato paste, vinegar, and broth.

Cook on low for 8 hours or high for 4 hours.

Shred meat with forks and return to juices.

Assemble sandwiches on toasted buns with toppings.

Replace beef with chicken thighs or jackfruit for variations.

Keep meat warm in slow cooker on ‘warm’ setting if serving later.

Keywords: slow cooker sandwich, shredded beef sandwich, crockpot sandwich