Description
This Slow Cooker Shredded Roast Beef Sandwiches recipe features tender, flavorful beef cooked low and slow with a rich brown gravy. Perfectly seasoned and shredded, the beef is served hot on white or sourdough bread with a side of creamy mashed potatoes, making for a comforting and hearty meal ideal for family dinners or casual gatherings.
Ingredients
Scale
Beef and Seasonings
- 3-4 lb. bottom round beef roast (chuck roast can be used as an alternative)
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
Gravy Mix
- 1.74 oz. brown gravy mix packets (two 0.87 oz. packets)
- 1 ½ cups water
For Serving
- White or sourdough bread
- Mashed potatoes
Instructions
- Prepare the Slow Cooker: Place the 3-4 lb. beef roast into a 4-quart or larger slow cooker ensuring it fits comfortably.
- Season the Beef: Lightly sprinkle salt, pepper, and onion powder evenly over the beef roast to achieve balanced seasoning.
- Mix the Gravy: In a small bowl, whisk together the two brown gravy mix packets and 1 ½ cups water until smooth and lump-free. Pour this gravy mixture evenly over the roast in the slow cooker.
- Cook the Roast: Cover the slow cooker with its lid. Cook on LOW heat setting for 8 to 10 hours, allowing the beef to become tender and infused with gravy flavors.
- Shred the Meat: Carefully remove the beef roast from the slow cooker and place it on a plate. Use two forks to shred the meat, discarding any excess fat. Cover the shredded beef with foil to keep warm.
- Degrease the Gravy: Remove excess grease from the remaining gravy inside the slow cooker by ladling off the fat with a spoon or carefully placing a paper towel on the surface to absorb the grease, leaving flavorful gravy behind.
- Assemble the Sandwiches: Spoon the shredded beef onto slices of white or sourdough bread and ladle the hot gravy over the top. Serve alongside creamy mashed potatoes for a complete meal.
- Enjoy: Dig into your delicious, comforting hot roast beef sandwiches and savor every bite!
Notes
- You can substitute bottom round roast with chuck roast for a slightly fattier and more flavorful result.
- Adjust seasoning quantities according to your taste preferences.
- Leftover shredded roast beef can be refrigerated for up to 3-4 days or frozen for longer storage.
- For added flavor, toast the bread slices before assembling the sandwiches.
- Use a slotted spoon to transfer the shredded beef so that excess gravy stays behind if you prefer a less saucy sandwich.
