Slow Cooker Shredded Beef Sandwiches with Au Jus
Tender, fall-apart beef chuck roast slow-cooked in savory herbs and beef broth, then shredded and piled high on crusty rolls. The long, gentle cooking process transforms tough chuck into succulent, flavorful meat that practically melts in your mouth. Served with the rich cooking juices as au jus for dipping, these hearty sandwiches are perfect for feeding a crowd on busy weeknights or casual weekend gatherings. The aromatic blend of thyme, rosemary, and oregano infuses the beef with deep, comforting flavors that make this version stand out from ordinary roast beef sandwiches.
Ingredients
- 3 pounds chuck roast or beef shoulder
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- salt, to taste
- 8 crusty rolls or hoagie bunsslider buns1:1
For smaller portions or party appetizers
- sliced provolone or mozzarella cheese(optional)
- sautéed bell peppers(optional)
- sautéed onions(optional)
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat
- 2
Season chuck roast with salt and pepper, then sear in hot skillet for 3-4 minutes per side until browned all over
- 3
Place seared roast in slow cooker
- 4
Add sliced onion, minced garlic, beef broth, water, Worcestershire sauce, soy sauce, thyme, rosemary, oregano, and black pepper to slow cooker
- 5
Cover and cook on low for 8-10 hours or on high for 4-5 hours until beef is tender and easily shreds with a fork
- 6
Remove beef from slow cooker and shred with two forks
- 7
Return shredded beef to slow cooker and stir into the juices
- 8
Slice rolls in half and toast if desired
- 9
Pile shredded beef onto bottom half of each roll
- 10
Top with cheese and additional toppings if desired, then place top half of roll on sandwich
- 11
Ladle cooking juices into small bowls and serve sandwiches hot with au jus for dipping
Tips
Searing the roast before slow cooking creates a flavorful crust that enhances the overall taste of the finished beef.
Don't skip the au jus - the cooking liquid becomes a rich, savory dipping sauce that makes these sandwiches extra special.
Toast the rolls lightly to prevent them from getting soggy from the beef juices and to add textural contrast.
Good to Know
Refrigerate leftover shredded beef in cooking juices for up to 3 days. Reheat gently in microwave or on stovetop.
Can be made 1-2 days ahead. Store shredded beef in cooking liquid and reheat when ready to serve.
Serve immediately while hot with au jus on the side for dipping. Provide napkins as these are deliciously messy sandwiches.
Common Mistakes
Don't skip searing the roast to avoid bland, less flavorful meat
Avoid opening the slow cooker frequently to prevent heat loss and uneven cooking
Substitutions
For smaller portions or party appetizers
FAQ
Can I make this in a regular oven instead of slow cooker?
Yes, sear the roast first, then braise covered in a Dutch oven at 325°F for 3-4 hours until fork-tender.
How long will the leftover beef keep in the refrigerator?
Properly stored in the cooking liquid, leftover shredded beef will keep for up to 3 days in the refrigerator.
Can I freeze the cooked shredded beef?
Yes, freeze the shredded beef with some cooking liquid for up to 3 months. Thaw overnight and reheat gently.