BBQ Beef Sandwiches (Slow Cooker)
Slow cooker shredded beef on rolls with BBQ sauce, relish, and cheese. These hot sandwiches are great for an easy weeknight dinner or game-day meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 8 sandwiches 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 2 tablespoons spicy brown mustard
- 2 tablespoons brown sugar
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (3-pound) boneless chuck roast
- 8 top-sliced hot dog buns
- ½ cup BBQ sauce
- ½ cup Dill relish
- 8 slices (about 5 ounces) provolone cheese
Instructions
- Mix the mustard, sugar, oregano, onion powder, garlic powder, paprika, salt, and pepper in a small bowl. Rub the mixture on the chuck roast and place it in the slow cooker.
- Cook the roast on low for 8 to 10 hours or until it’s falling apart tender. Shred the meat in the slow cooker.
- Preheat the oven broiler to high.
- Place the buns on a sheet pan. Scoop about ½ cup of the shredded beef in each bun. Drizzle a tablespoon of BBQ sauce over the top of each sandwich. Spoon 1 tablespoon of relish on each sandwich.
- Top each sandwich with a slice of provolone cheese. Broil the sandwiches until the cheese is melted – this will only take a couple of minutes, so keep an eye on them.
Notes
Make Ahead: You can cook the beef ahead, shred it, and store it in an airtight container in the refrigerator. Warm it up before you assemble the sandwiches.
Leftovers: Shredded beef will keep in the refrigerator for three to four days. Or you can freeze it for several months.
Nutrition
- Calories: 522
- Sugar: 13.3g
- Sodium: 898.4mg
- Fat: 18.2g
- Saturated Fat: 7.7g
- Unsaturated Fat: 7.5g
- Trans Fat: 0.1g
- Carbohydrates: 40g
- Fiber: 2.1g
- Protein: 41.7g
- Cholesterol: 120.4mg
Find it online: https://www.girlgonegourmet.com/bbq-beef-sandwiches-slow-cooker/
