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Shredded Beef Sandwiches

Prep Time 5 mins
Cook Time 9 hrs
Total Time 9 hrs 5 mins
Course Main Course
Cuisine American
Servings 8


  • 3 1/2 to 4 lbs boneless beef chuck shoulder pot roast
  • 1 cup beef broth low sodium
  • 1 thinly sliced small white or yellow onion
  • 2 thinly sliced bell peppers
  • 8 ounces chopped cremini brown button mushrooms
  • 1 garlic clove minced
  • 1 tbsp of Italian seasoning
  • 2 tablespoons melted butter
  • 1 tbsp Worcestershire sauce
  • 1 tsp pepper
  • 1 tsp garlic
  • 1/2 teaspoon of salt
  • 8 slices provolone cheese
  • 8 rolls of hoagie


  • Remove excess fat from the roast and cut it into 3 or 4 large chunks. Put everything in the slow cooker.
  • Wrap the roast in beef broth and Worcestershire sauce. Season with Italian seasoning, garlic pepper, and salt to taste.
  • Cook on LOW for 7 to 9 hours, or until the beef is easily shredded.
  • Skim the fat from the surface of the cooking liquid and discard it (see note below for my tips).
  • Shred the beef into the cooking liquid with two forks. Maintain your body temperature.
  • Melt butter in a saute pan over medium heat when ready to serve. Cook, stirring occasionally, for about 4 minutes, or until the onion and bell peppers have softened slightly.
  • Cook for an additional 2 minutes, or until the mushrooms have softened, with the garlic. Remove from the heat and season with salt and pepper to taste.
  • Add the cooked vegetables and shredded beef to the slow cooker.
  • Load hoagie rolls with beef and vegetables and a slice of provolone cheese, then broil until the cheese melts and the bread is lightly toasted.


Because chuck roast is a fatty cut of beef, I like to cook it a day ahead of time to remove as much of the fat as possible from the cooking liquid. After the initial cooking time, I allow the beef to cool before shredding it and then refrigerate it overnight in the slow cooker insert. The fat will have accumulated on the surface of the liquid by the next morning and will be very easy to remove. Then I return the insert to the slow cooker, shred the beef, and continue with the recipe as written.
Nutritional Information: Calories - 1032kcal | Carbohydrates - 26g | Protein - 95g | Fat - 61g | Saturated Fat - 28g | Cholesterol - 320mg | Sodium - 1052mg | Potassium - 1755mg | Fiber - 2g
Keyword beef sandwiches, shredded beef sandwich