Shredded beef sandwiches start in slow cooker

By Lisa Batts | on August 31, 2023

I’ve used my slow cooker to make many meals this summer, from turkey breasts and sloppy Joes to meatballs that end up in delicious sub sandwiches.

It’s so nice to have a warm meal without having to heat up the kitchen this time of year.

Another favorite is an easy recipe for shredded beef. It’s a recipe I’ve told you about before when my husband and I have made it for French dip sandwiches, but over the years, we’ve tweaked the recipe some.

The recipe is as simple as it gets. You don’t even have to brown the beef before putting it in the slow cooker. The only other ingredients are a can of reduced sodium beef broth, a sliced onion, a small can of drained mushrooms, Worcestershire sauce and a few bay leaves. I usually season the beef first with a little bit of salt and some pepper. I use a bottom round beef roast when I can find it. I’ve also had good results with a shoulder roast.

We prepare this easy recipe before work and let it cook on low all day, 8-10 hours. The meat is incredible tender by the end of the day and shreds easily with a fork. I use a mesh strainer to strain the seasoned broth that can be used for dipping the sandwich. The onions and mushrooms can go on the sandwiches.

I always buy hoagie or sub rolls for these sandwiches. I add the beef to the sandwich rolls and top it with a thin slice or two of provolone cheese. I toast the sandwich briefly in the toaster oven to melt the cheese and warm the bread. Then everyone can “dress” their own sandwich.

The first night we make the sandwiches, I usually dip mine in the yummy broth or “au jus” and don’t add other condiments. A few weeks ago when we made the beef, I added sliced fresh tomatoes from our garden and loved the result. My husband adds mushrooms and onions to his sandwich and also dips his in the au jus.

There are usually a lot of leftovers. When we have the sandwiches the next night, we often make them a little differently and don’t use the au jus. I still add provolone cheese, but I also add ketchup. Reggie will eat his sandwich with horseradish sauce or maybe steak sauce.

For a side, I make french fries, baked potatoes or even double baked potatoes. Corn on the cob is a good option as well.

We really enjoy this easy meal and appreciate how easy it is to get a meal on the table when the shredded beef is the main course.

Lisa Boykin Batts has been writing a weekly food column since 2001. Her column includes recipes she and her family enjoy.

French Dip/ Shredded Beef for Sandwiches

I love the ease of making this yummy beef in the slow cooker.

Bottom round beef roast, around 2 1/2 to 3 pounds (I’ve also used shoulder roast)

Salt and pepper

1 medium sweet onion, sliced

1 6.5-ounce can mushrooms, sliced or pieces, drained

A few dashes of Worcestershire sauce

2 bay leaves

1 14.5-ounce can beef broth, lower sodium

Place the roast in the crock of a slow cooker. Season with salt and pepper. Add sliced onions, mushrooms, Worcestershire sauce and bay leaves on top and pour broth over roast. Cook on low for 8-10. When finished, remove beef and shred with a fork. Strain what’s left in the crock and reserve broth, or au jus, for dipping. Also reserve onions and mushrooms to add to sandwiches.

Use beef to make sandwiches. We make our sandwiches on hoagie rolls, top the beef with slices of provolone cheese and heat in the toaster oven to melt cheese and toast the bread.