Savory and Juicy Slow Cooked Pulled Beef Sandwiches

Sharing is caring!

Recipe by Elise Austin

Re-Published January 11, 2024

Savory and Juicy Slow Cooked Pulled Beef recipe is an easy winner in the “absolute best thing I’ve ever eaten” category. The incredible smell and amazing flavor these six simple ingredients produce memory-making and one the whole family will never forget. One bite of this slow-cooked shredded beef and dunked in its oniony, herby homemade au jus broth is a day maker. Every bite gets better, I promise!

Why You’ll Love This Slow Cook Pulled Beef

• Flavor: The number 1 reason you’ll love crock pot shredded beef is the flavor. Slow cooking enables all the flavors of the herbs, spices, onions, and garlic to meld together to make a rich, savory, and herby flavor. 
• Melt-in-your-mouth texture. When cooked low and slow this shredded beef is incredibly tender. You’ll know it’s done when you stick a fork in it. The fork should pierce the roast effortlessly.  
• It’s not just one meal: Slow-cooked pulled beef can be used in lots of ways: sandwiches, tacos, burritos, salad toppers, over rice, mashed potatoes, or pasta. Add it as a protein for this healthy vegetable cabbage soup or wrap it up in lettuce wraps for a simple lunch. Make your week easy and cook a batch for on-the-go meals.
• Au jus broth: There’s nothing like dipping a shredded beef sandwich into this delicious, savory beef broth. This dish is sometimes called drip beef and it’s clear why…you’ll want to eat every last drop of this beef sandwich. If you’re not quite sure what Au Jus is click this link for a great article on this juice subject.
• Easy One Pot Meal: Since this is done in the slow cooker, this recipe couldn’t be easier. Easy, delicious comfort food at its best and perfect for busy home cooks who love great food.

What You’ll Need for Slow-Cooked Shredded Beef

Meat: I always use the best cut of beef for this recipe. If I can’t find a beef chuck roast or chuck eye roast (cuts of meat sometimes have different names in each area of the country), then use a rump roast or an arm roast. Chuck roast usually has a little more fat marbled in than the rump roast or arm roast. I’ve tried a beef brisket, and it doesn’t produce the rich flavor chuck roast produces. I think this is the lack of connective tissue in a brisket. 

Seasoning: Lipton’s Onion Soup Mix is key in this recipe along with fine sea salt and black pepper. These seasonings along with fresh herbs make the most flavorful beef you’ll ever eat!

Onions and garlic: Onions and garlic are flavor power players. This recipe calls for one large yellow onion or two medium onions. White onions and red onions work well too.

Herbs: Fresh Rosemary and Thyme add the final delicious flavor level. These herbs make this shredded beef memorable. You can substitute dried herbs in place of fresh.

​Beef Broth: you can also use chicken broth, water, or red wine.

Slow Cooker or Crock Pot: Preferably a slow cooker that has a sear function or one with an insert pan that can sear on the stove. If you have neither then use a large cast-iron skillet.

​Ingredients:

• 1 3-3.5 pound Chuck Roast 
• 1 tbsp Vegetable Oil or Olive Oil
• Fine-grained salt and black pepper
• 1 package of Lipton’s Dry Onion Soup Mix
• 1 large yellow, white, or red onion, or 2 medium onions, sliced
• 4 fresh rosemary sprigs, 4-5″ long
• 8 fresh thyme sprigs, 2″ long
• 3/4 cup beef broth, chicken broth, water, or red wine
• Hoagie rolls or deli sub sandwich buns, French baguette bread, brioche buns, or hamburger buns will work.   
• Butter, room temperature for bread.
• Mayonnaise and Dijon mustard, optional

How To Make the Best Slow Cooker Shredded Beef

• STEP ONE: Remove onion skin and garlic skins along with the top and bottom core ends. Cut onions in half through the middle, and then perpendicular so it is quartered in 4 sections. Cut larger slices, like 1/4″ slices in width.  Chop garlic cloves into large pieces. Set aside.
• STEP TWO: Salt and pepper both sides of the chuck roast, and press in with the back of a large spoon, fork, or your hands.
• STEP THREE: Place the crock pot insert on the oven burner and heat on medium-high. Pour a tbsp of olive oil into the pan and swirl to coat the bottom. Place the salt and peppered roast in the pan. Sear until crusty and browned on one side. Flip roast and sear on this side. Note: if you do not have a slow cooker with a removable insert, do this step in a large skillet.

• STEP FOUR: Lift the meat out of the pan and place it on a plate. Lay onion slices and cut up garlic on the bottom of the crock pot making an onion and garlic platform for the meat to sit on. Set seared and seasoned beef on top of the onions and garlic.
• STEP FIVE: Add rosemary and thyme to the sides of the slow cooker.
• STEP SIX: Sprinkle Lipton Dry Onion Soup mix on top of roast.

• STEP SEVEN: Pour beef broth on the inside of the pan, around the meat. Do not get the top of the meat wet.
• STEP EIGHT: Place the crock pot lid securely on and turn the heat to high for at least 6 hours or low for 7-8 hours. Try not to open the lid. Cooking time will vary on the size of the roast. Note: I’d highly recommend you exit the premises until dinner time…It smells THAT good!!!
• STEP NINE: The beef is done when it falls apart. Shred with 2 forks in the savory au jus. Let the meat set in the juice while assembling the sandwich bread.

Sandwich Assembly:

• Slice the hoagie buns length-wise if not already sliced. Butter bread with room temperature butter and toast in the oven at 350^o for about 7 minutes. Bread should be crusty on the edges but not in the center.

• Mix 1/2 cup of mayonnaise and 3 tablespoons of Dijon mustard together. Smear one side of the toasted bread with Dijon mustard and mayo mixture. Note: this step is optional.
• Scoop shredded meat with a fork or slotted spoon, and drain extra liquid out of the meat as you scoop. Place on 1 side of the bun. Top with the other bun side and press down to seal the sandwich. Slice the sandwich in half down the middle.
• Use a ladle and ladle au jus into individual dipping bowls.
• Dunk drip beef sandwich into the au jus bowl and taste. Dig in Big!

Different Ways To Serve This Easy Shredded Beef Crock Pot Recipe

• Sandwiches, of course!
• Make Beef Sliders for a Super Bowl Party
• Beef Tacos
• Burritos or burrito bowls
• On top of Tortilla Chips as a nacho topper 
• on top of mashed potatoes with the au jus as the gravy
• mix the meat with your favorite barbecue sauce 
• Instead of on a big hoagie bun try serving this pulled beef as Beef Sliders. Serving it in smaller buns makes it easy to serve on game days or large party gatherings. 
• Smear with this Jalapeno Pimento Cheese…OMG, so good!
• Make this Sweet and Savory Roasted Butternut Squash Soup or Bacon Tomato Soup to serve with this delish beef sandwich!

Favorite Toppings

• Fresh Tomato Bruschetta 
• Easy Homemade Salsa. 
• Cilantro-Dill Dressing 
• Jalapeno Chipotle Ranch Dressing
• Spicy Sausage Rotel Cheese Dip
• White Cauliflower Queso Dip
• pico de gallo
• Marinated roasted red peppers
• pepperoncini peppers
• jalapeno slices 
• cheese slices
• And don’t forget the pickles!! 

How To Store Shredded Beef

Store the beef and left over au jus together in an airtight container for 3-4 days in the refrigerator. This great recipe also freezes very well in an airtight freezer container for about 2 months. 

Re-heat Refridgerated meat with juice on low until just warm through.

If frozen, thaw out in the refrigerator overnight and then reheat on low on top of the stove. 

More Great Recipes You’ll Love

Easy Ground Turkey Green Chili Soup

Best Southern Chicken Sausage Shrimp Gumbo

Light and Creamy New England Clam Chowder Recipe

Old Fashioned Chicken and Dumplings

Chicken Pot Pie

Juicy Slow Cooked Pulled Beef

Elise Austin

Slow cooked pulled beef and oniony, herby au jus made from 6 simple ingredients.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs

Course dinner, Main Course

Cuisine American

Servings 8

Calories 500 kcal

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 1 3.5# Chuck or Arm Roast more or less 3.5#
• 1 tbsp olive oil or more to coat bottom of pan
• salt & black pepper generously salt and pepper both sides of meat
• 5 cloves fresh garlic, smashed and chopped or more to taste
• 1 large onion, sliced
• 4 fresh rosemary sprigs, 4-5" long or 2 tbsp of dried rosemary
• 8 fresh thyme sprigs, 2" long or 2 tbsp of dried thyme
• 1 package Lipton Dry Onion Soup Mix
• 3/4 cup beef broth
• Hoagie rolls or deli sub sandwich buns, French baguette bread, brioche buns, or hamburger buns will work.   
• Butter, room temperature for bread.
• Mayonnaise and Dijon mustard, optional

Instructions

 

• STEP ONE: Remove onion skin and garlic skins along with the top and bottom core ends. Cut onions in half through the middle, and then perpendicular so it is quartered in 4 sections. Cut larger slices, like 1/4" slices in width.  Chop garlic cloves into large pieces. Set aside.
  5 cloves fresh garlic, smashed and chopped, 1 large onion, sliced
• STEP TWO: Salt and pepper both sides of the chuck roast, press in with the back of a large spoon, fork, or your hands.
  1 3.5# Chuck or Arm Roast, salt & black pepper
• STEP THREE: Place crock pot insert on the oven burner and heat on medium high. Pour a tbsp of olive oil in pan and swirl to coat the bottom. Place the salt and peppered roast in the pan. Sear until crusty and browned on one side. Flip roast and sear on this side. Note: if you do not have a slow cooker with a removable insert, do this step in a large skillet.
  1 tbsp olive oil
• STEP FOUR: Lift meat out of pan and place on a plate. Lay onion slices and cut up garlic on the bottom of the crock pot making an onion and garlic platform for the meat to sit on. Set seared and seasoned beef on top of the onions and garlic.
• STEP FIVE: Add rosemary and thyme to sides of the slow cooker.
  4 fresh rosemary sprigs, 4-5" long, 8 fresh thyme sprigs, 2" long
• STEP SIX: Sprinkle Lipton Dry Onion Soup mix on top of roast.
  1 package Lipton Dry Onion Soup Mix
• STEP SEVEN: Pour beef broth on inside of pan, around the meat. Do not get the top of the meat wet.
  3/4 cup beef broth
• STEP EIGHT: Place the crock pot lid securely on and turn the heat to high for at least 6 hours or low for 7-8 hours. Try not to open the lid. Cooking time will vary on the size of the roast. Note: I'd highly recommend you exit the premises until dinner time…It smells THAT good!!!
• STEP NINE: The beef is done when it falls apart. Shred with 2 forks in the savory au jus. Let the meat set in the juice while assembling the sandwich bread.

Sandwich Assembly

• Slice the hoagie buns length wise if not already sliced. Butter bread with room temperature butter and toast in the oven at 350 for about 7 minutes. Bread should be crusty on the edges but not in the center.
  Hoagie rolls or deli sub sandwich buns, French baguette bread, brioche buns, or hamburger buns will work.   , Butter, room temperature for bread.
• Mix 1/2 cup of mayonnaise and 3 tablespoons of Dijon mustard together. Smear one side of the toasted bread with Dijon mustard and mayo mixture. Note: this step is optional.
  Mayonnaise and Dijon mustard, optional
• Scoop shredded meat with a fork or slotted spoon, drain extra liquid out of the meat as you scoop. Place on 1 side of the bun. Top with other bun side and press down to seal sandwich. Slice sandwich in half down the middle.
• Use ladle and ladle au jus into individual dipping bowls.
• Dunk drip beef sandwich into the au jus bowl and taste. Dig in Big!

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 0.01gProtein: 0.3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 84mgPotassium: 12mgCalcium: 1mgIron: 0.05mg

Keyword au jus, beef, dijon mustard, dinner, drip beef sandwich, fall, french dip sandwich, italian beef sandwich, lipton onion soup, onion, party, pulled beef, sandwich, shredded beef

Tried this recipe?Let us know how it was!

Sharing is caring!