Shredded Beef Sandwiches (A Slow Cooker Recipe)
User Reviews
5
Shredded Beef Sandwiches (A Slow Cooker Recipe)
Description
This recipe for Shredded Beef Sandwiches starts by seasoning a tri-tip roast with Montreal steak seasoning and searing it until browned, developing a flavorful crust. The beef then cooks slowly in a combination of beef broth, Worcestershire sauce, and dried herbs and spices. Slow cooking for 7-8 hours breaks down the meat fibers, making it tender enough to shred with forks.
Once shredded, excess fat is trimmed, and the cooking liquid is strained and skimmed to provide a savory dipping sauce. The shredded beef is returned to the slow cooker with some of this liquid to keep it moist and flavorful. This moist shredded beef delivers a juicy, tender texture paired with the savory broth-infused taste.
The sandwiches are assembled on hoagie rolls and can be enhanced with caramelized mushrooms and onions along with melted mozzarella or provolone cheese. The reserved juices serve as a dip, adding moistness and additional beef flavor. This recipe yields 6 hoagie-sized sandwiches or 8 smaller sandwiches.
The recipe notes the nutritional information is for the shredded beef only and suggests trimming excess fat before serving for cleaner meat. The slow cooker method allows for unattended cooking and tender results from a tougher cut of beef.
Ingredients
- 3-4 lbs beef tri-tip roast
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp neutral cooking oil generic cooking oil
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp rosemary dried
To Serve:
- hoagie roll
- onion optional, caramelized|sauteed
- mushrooms optional, caramelized|sauteed
- mozzarella cheese or provolone cheese, sliced
- beef juices reserved from slow cooker, for dipping
Instructions
- Season beef all over with Montreal steak seasoning and pat it into the meat. Heat a large heavy skillet or cast iron pan over medium-high heat and add oil. Once the oil is hot, sear the meat for 2-3 minutes per side or until a golden brown crust has formed.
- In a slow cooker, add beef broth, Worcestershire, onion powder, garlic powder, and rosemary. Set meat into the juice and turn to coat.
- Cover and cook on low for 7-8 hours or until easily shredded with a fork.
- Transfer beef to a large bowl and shred beef with 2 forks. At this point, I will remove and discard any excess fat on the meat for really clean meat.
- Strain the liquid in the slow cooker through a sieve into a separate bowl and discard any solids. Spoon out and discard excess fat floating at the top and keep the remaining juice as a dipping sauce for serving.
- Add the shredded beef back into the slow cooker and pour in about half the liquid or enough to make the beef juicy and moist (the beef will soak up most of the juices).
To Make Shredded Beef Sandwiches
- Toast a hoagie roll with butter on a skillet or griddle until golden. Top with beef, onions, mushrooms, or your desired toppings. Add cheese and broil for 1-2 minutes until melted. Dip with reserved beef juice to serve.
Notes
- This recipe yields 6 hoagie-sized or 8 burger-sized sandwiches.
- Trim any visible excess fat after shredding the beef for a leaner filling.
- Reserve and strain cooking liquid to use as a flavorful dipping sauce for the sandwiches.
- The nutritional information provided applies only to the shredded beef, excluding sandwich components.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (makes 6 large sandwiches)
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbs | 3g | |
| Protein | 48g | 96% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 147mg | 49% |
| Sodium | 342mg | 14% |
| Potassium | 955mg | 20% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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