Slow Cooker Roasted Garlic Beef Sandwiches

Name: Slow Cooker Roasted Garlic Beef Sandwiches
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Ingredients: 3 3 pounds chuck roast; 1 ½ 1 ½ teaspoons coarse kosher salt; ¼ - ½ ¼ - ½ teaspoon black pepper; 1 ½ 1 ½ teaspoons onion powder; 1 ½ 1 ½ teaspoons paprika; 2 2 tablespoons brown sugar; 1 ½ 1 ½ cups low-sodium beef broth or stock; 2 2 full heads garlic

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Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings
6 servings
Course
Main Course
Cuisine
American

Slow Cooker Roasted Garlic Beef Sandwiches

Iris Warren

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Ingredients

Servings

3 3 pounds chuck roast
1 ½ 1 ½ teaspoons coarse kosher salt
¼ - ½ ¼ - ½ teaspoon black pepper
1 ½ 1 ½ teaspoons onion powder
1 ½ 1 ½ teaspoons paprika
2 2 tablespoons brown sugar
1 ½ 1 ½ cups low-sodium beef broth or stock use less salt above if not using low-sodium broth
2 2 full heads garlic

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Instructions

Pat the chuck roast dry with paper towels. In a small bowl, stir together the salt, black pepper, onion powder, paprika and brown sugar. Rub and pat the spice mixture evenly on the roast.
Place the roast in a 4- or 5-quart slow cooker. Pour the beef broth around the roast, cover, and cook on low for 8-9 hours or high for 5-6 hours.
While the meat cooks, roast the garlic (you can do this several days in advance and refrigerate). Peel most of the paper skin off the heads of garlic (making sure all the cloves stay intact). Slice about 1/4-inch or so off the tip of the head of garlic so the ends of the garlic are exposed. Place the two heads of garlic cut-side up on a sheet of aluminum foil. Drizzle with 1-2 teaspoons olive oil. Wrap the foil around to cover completely and bake at 400 degrees F for 30-40 minutes until the garlic is starting to look caramelized and brown and the texture is very, very soft.
Let the garlic cool until it doesn't burn your fingers off before squeezing the soft garlic out of the skins. Mash and lightly chop the garlic; set aside.
When the meat has finished cooking, remove the roast and liquid from the slow cooker. Shred the meat into small pieces, discarding any pieces of fat. Return the meat to the slow cooker and stir in the liquid, 1/2 cup at a time, until it's as moist as you want it to be (I don't add it all back in because I don't want the sandwiches dripping and soggy but add it to your personal taste). Stir in the mashed garlic and additional salt and pepper, to taste. Cook on low until ready to serve (up to an additional hour, if needed).
Serve warm on rolls.

Notes

Flavor: if you really want to max out the flavor, rub the spice mixture (in step 1) on the beef, cover and refrigerate overnight before putting in the slow cooker.
Freezing: this freezes wonderfully - when reheating, if it seems dry, add a little beef broth.

Nutrition Information

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Serving 1 Serving Calories 432kcal (22%) Carbohydrates 5g (2%) Protein 44g (88%) Fat 26g (40%) Saturated Fat 12g (60%) Cholesterol 156mg (52%) Sodium 990mg (41%) Fiber 1g (4%) Sugar 4g (8%)