These slow cooker beef sandwiches are the perfect plan-ahead meal when you know you’re going to have a busy day.
Sometimes there are recipes that I make for my family so often, I am shocked when I realize I’ve never shared them here on Dine & Dish. These Slow Cooker Roast Beef Sandwiches are one such recipe. You guys, we eat this open faced sandwiches all the time. Truly, we have them at least once a month, and in the 11 years I’ve been blogging I’ve never shared the recipe with you. I’m not sure why that is, but today is the day you’ll find out all about our favorite slow cooker roast beef sandwiches!
We are big lovers of making chuck roast in the slow cooker. Chuck roast is always something we have on hand in the freezer, mostly because our kids love it, it’s easy to cook, and the price is always right. I used to only do chuck roast in the slow cooker with potatoes and carrots, but then I started getting more creative. These slow cooker roast beef sandwiches are the result of wanting something new and fresh to do with a chuck roast. As soon as I made them the very first time years and years ago, my kids started requesting them more and more. These open faced sandwiches have quickly become a favorite staple at meal time. 
If you have a family of chuck roast lovers but are bored with the way you’ve been serving it, definitely give these slow cooker roast beef sandwiches a try. They very well may become a favorite dinner in your house as well! Enjoy!
Looking for more slow cooker recipes? You can find them by clicking here.
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Slow Cooker Beef Sandwiches
- Total Time: 495 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Tender shredded beef, slow-cooked to perfection, topped with melted mozzarella and jalapeños on toasted bread. A hearty and satisfying meal.
Ingredients
- 1 lbs (1 kg) boneless Certified Angus Beef chuck roast
- 10.5 oz (300 g) French Onion Soup
- 10.5 oz (300 ml) water
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- 0.5 tsp Kosher salt
- 1 French Loaf
- 2 tbsp butter
- 1 cup (237 ml) jarred sliced jalapenos
- 0.25 cup (60 ml) shredded mozzarella cheese
Instructions
- Place beef chuck roast into your crockpot. Add French Onion Soup, water, garlic powder, red pepper flakes, and Kosher salt. Cook on medium-high for 8 hours, or until the roast is cooked completely through.
- Carefully remove the roast from the crockpot and place it in a large casserole dish. Remove 1 cup of au jus from the crockpot and add it to the casserole dish. Using two forks, shred the chuck roast until it is in small, bite-sized pieces.
- Preheat your oven to broil.
- Butter each bread slice and place it on a large cookie sheet. Broil for 2 minutes, or until the bread is toasted. Watch carefully to prevent burning.
- Remove the toasted bread from the oven and top it evenly with shredded roast beef, jalapeños, and mozzarella cheese. Broil for 1-2 minutes, or until the cheese is melted.
- Remove from oven and serve while warm. If desired, drizzle au jus over the sandwiches before serving.
Notes
- For richer flavor, use beef broth instead of water.
- To prevent soggy sandwiches, toast the bread thoroughly before adding the cheese and beef.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Sandwich
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 10
- Sodium: 1500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Find it online: https://honestcooking.com/slow-cooker-beef-sandwiches/
Frequently Asked Questions
What cut of beef is best for these sandwiches?
Chuck roast is the best cut to use for these slow cooker beef sandwiches, as it becomes tender and flavorful when cooked low and slow.
Can I add vegetables to the slow cooker with the beef?
Yes, you can add vegetables like potatoes and carrots if you want, but the recipe is designed to focus on the beef for the sandwiches.
What type of bread works best for serving these beef sandwiches?
Open-faced sandwiches are best served on sturdy bread like hoagie rolls or thick slices of crusty bread to hold the weight of the beef.
