Description
These Slow Cooker Beef & Cheddar Sandwiches are a delicious and comforting meal perfect for any day of the week. Tender, slow-cooked beef chuck roast is seasoned with a flavorful blend of spices, sautéed onions and garlic, and simmered in a savory broth mixture. Served on toasted soft sandwich rolls with a tangy mayonnaise-Dijon spread and melted sharp cheddar cheese, these sandwiches are easy to prepare and packed with rich, satisfying flavors.
Ingredients
Scale
Beef and Sauce
- 3 lbs beef chuck roast
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1/4 cup balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes (optional)
Sandwich Assembly
- 8 soft sandwich rolls
- 2 cups shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
Instructions
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the beef chuck roast on all sides until browned, about 5 minutes per side. Transfer the browned roast to a slow cooker.
- Sauté Onions and Garlic: In the same skillet, reduce the heat to medium and add the thinly sliced onion. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Ingredients to Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Pour in beef broth, balsamic vinegar, Worcestershire sauce, salt, black pepper, dried thyme, paprika, and red pepper flakes. Stir to combine all ingredients well.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender and can be easily shredded with a fork.
- Shred the Beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mixing it well with the cooking juices.
- Toast the Rolls: Preheat the oven to 350°F (175°C). Arrange the sandwich rolls open-faced on a baking sheet and toast them in the oven for about 5 minutes until slightly crisp.
- Prepare the Spread: In a small bowl, combine mayonnaise and Dijon mustard thoroughly. Spread this mixture evenly on the toasted sandwich buns.
- Assemble Sandwiches: Pile the shredded beef generously onto the bottom half of each roll. Sprinkle shredded sharp cheddar cheese evenly on top of the beef.
- Melt the Cheese: Place the assembled sandwiches back into the oven and bake for about 5 minutes or until the cheddar cheese is melted and bubbly.
- Serve and Enjoy: Remove from the oven, cap with the top halves of the rolls, and serve the sandwiches hot for a hearty and satisfying meal.
Notes
- For extra heat, increase the amount of red pepper flakes or add sliced jalapeños when assembling the sandwiches.
- You can substitute the beef chuck roast with a brisket or shoulder roast if preferred.
- These sandwiches pair well with crispy french fries, coleslaw, or a fresh green salad.
- Make sure to brown the beef well to enhance the depth of flavor in the slow cooker sauce.
- Leftover shredded beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
