Slow Cooker Roasted Garlic Beef Sandwiches
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Slow Cooker Roasted Garlic Beef Sandwiches
Description
Slow Cooker Roasted Garlic Beef Sandwiches start with a 3-pound chuck roast seasoned with kosher salt, black pepper, onion powder, paprika, and brown sugar to create a balanced spice rub. The beef cooks slowly in beef broth for several hours until tender, allowing the flavors to meld and the meat to become pull-apart tender.
Alongside, whole heads of garlic are roasted until caramelized and soft. This roasting mellows their pungency and produces a sweet, creamy garlic spread that can be incorporated into the shredded beef or used as a condiment on sandwiches to enrich the savory meat.
The finished beef makes a satisfying sandwich filling, tender and flavorful, ideally served on crusty bread or rolls. The dish is suitable for preparing ahead as the slow cooker does much of the work unattended.
For optimal flavor, the spice-rubbed beef can be refrigerated overnight before slow cooking. Leftover meat freezes well and can be reheated gently with added broth to maintain moisture.
Ingredients
- 3 pounds chuck roast
- 1 ½ teaspoons kosher salt coarse
- ¼ - ½ teaspoon black pepper
- 1 ½ teaspoons onion powder
- 1 ½ teaspoons paprika
- 2 tablespoons brown sugar
- 1 ½ cups beef broth use less salt above if not using low-sodium broth, low-sodium, or stock
- 2 garlic full heads
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
- For deeper flavor, apply the spice rub to the roast and refrigerate covered overnight before cooking.
- This recipe freezes well; reheat gently and add beef broth as needed if the meat feels dry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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