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.
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Servings: 8 sandwiches
Ingredients
- 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 provolone cheese (about 5 ounces)
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.
Video
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.
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 Estimate
Calories: 522kcal | Carbohydrates: 40g | Protein: 41.7g | Fat: 18.2g | Saturated Fat: 7.7g | Polyunsaturated Fat: 7.5g | Trans Fat: 0.1g | Cholesterol: 120.4mg | Sodium: 898.4mg | Fiber: 2.1g | Sugar: 13.3g
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