Description
These slow cooker shredded beef sandwiches are fall-apart tender, rich in flavor, and perfect for busy weeknights, game days, or crowd-pleasing dinners. Piled high on toasted hoagie rolls and topped with melty provolone, they’re a comforting classic with minimal prep.
Ingredients
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3–4 lbs beef chuck roast
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1 large onion, sliced
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1 packet onion soup mix
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3 cloves garlic, minced
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2 cups beef broth
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6–8 hoagie rolls
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6–8 slices provolone cheese
Instructions
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Add beef roast, onion, onion soup mix, garlic, and beef broth to slow cooker.
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Cover and cook on low for 8–10 hours until the beef is fork-tender.
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Shred beef and return to broth to stay warm.
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Toast hoagie rolls under the broiler until lightly crisp.
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Pile shredded beef onto rolls, top with provolone cheese.
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Broil sandwiches until cheese melts and edges are golden.
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Serve with cooking broth on the side for dipping.
Notes
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Use low-sodium broth and soup mix to control salt.
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Add sautéed mushrooms or peppers for extra flavor.
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Can be made ahead and frozen in portions.
- Prep Time: 10 minutes
- Cook Time: 8–10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American