Best 5 Crock Pot Pulled Beef Pot Roast Sandwiches Recipes
If you are looking for a simple and satisfying meal that can be easily prepared in your crock pot, then crock pot pulled beef pot roast sandwiches might be the perfect choice for you. With just a few ingredients and a little bit of time, you can have a delicious and hearty meal that is sure to please everyone at the table. Not only is crock pot pulled beef pot roast easy to make, it's also a budget-friendly option that is perfect for busy weeknights or lazy weekends.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER ITALIAN BEEF FOR SANDWICHES
This makes a sandwich similar to one I used to get at a local restaurant when I lived in a suburb of Chicago. My all time favorite! Serve on crusty rolls with roasted sweet or hot peppers, if desired.
Provided by MAUREENBURR
Categories World Cuisine Recipes European Italian
Time 12h15m
Yield 10
Number Of Ingredients 11
Steps:
- Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
- Place roast in slow cooker, and pour salad dressing mixture over the meat.
- Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 1.6 g, Cholesterol 100.4 mg, Fat 15.8 g, Fiber 0.2 g, Protein 39.4 g, SaturatedFat 5.6 g, Sodium 819.1 mg, Sugar 1.1 g
SLOW-COOKER PULLED-BEEF SANDWICHES
Cheaper by the dozen. An inexpensive chuck roast, slowly cooked in sauce, makes 12 mouthwatering sandwiches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h15m
Yield 12
Number Of Ingredients 6
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Mix onion, barbecue sauce, dressing and broth in slow cooker. Add beef; stir to coat.
- Cover; cook on Low heat setting 8 to 10 hours.
- Remove beef from slow cooker; skim fat from sauce. Shred beef with 2 forks; stir beef back into sauce. Using slotted spoon, place 1/2 cup beef mixture onto bottom of each bun. Cover with tops of buns.
Nutrition Facts : Calories 420, Carbohydrate 31 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 27 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 650 mg, Sugar 10 g, TransFat 1 g
CROCK-POT PULLED BEEF POT ROAST SANDWICHES
Crock-Pot Pulled Beef Pot Roast Sandwiches are one of my all-time favorite dump-and-go summer meals. After searing the beef and onions on the stove-top, the crock-pot does the rest of the work, cooking the meat to pulled perfection.
Provided by Kristin Marr
Categories Main Course
Time 8h15m
Number Of Ingredients 12
Steps:
- Sprinkle the chuck roast with a generous helping of salt and pepper on each side. Set aside.
- In a large skillet, over medium-high heat, add the olive oil until hot, but not smoking. Add the halved onions and saute just until brown and translucent, about 4-5 minutes. Note: I've learned some ceramic crock-pots may be used on the stove-top in place of a skillet. You will want to check with your crock-pot manufacturer before trying this. Push the onions off to the side of the skillet.
- Add the chuck roast to the center of the hot skillet and brown on each side for 3-4 minutes. Remove the skillet from the heat.
- Add the onions and chuck roast to the crock-pot. Pour the broth over the top and the fresh rosemary.
- Cook on high for 4-5 hours, or on low for 8 hours.
Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 28 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 105 mg, Sodium 405 mg, Sugar 1 g, ServingSize 1 serving
SLOW-COOKED BARBECUED BEEF SANDWICHES
Chuck roast makes delicious shredded beef sandwiches after simmering in a rich, homemade sauce all day. The meat is tender and juicy and takes minutes to prepare for a weeknight dinner or potluck. -Tatina Smith, San Angelo, Texas
Provided by Taste of Home
Categories Lunch
Time 8h35m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef., Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid., Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary.
Nutrition Facts : Calories 458 calories, Fat 15g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1052mg sodium, Carbohydrate 49g carbohydrate (18g sugars, Fiber 1g fiber), Protein 30g protein.
CROCKPOT BARBECUE BEEF SANDWICHES
Steps:
- Place the beef roast in the crockery insert of the slow cooker . If the roast is quite large, cut it in half or into quarters.
- In a bowl, combine the ketchup, brown sugar , vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. Stir to blend thoroughly then pour over the roast.
- Cover the pot, and cook on low for 8 to 10 hours.
- Remove the roast, and shred the beef, discarding excess fat. Return the beef to the slow cooker, and stir to coat well with the sauce.
- Spoon the shredded barbecue beef over toasted sandwich buns , and serve with your favorite barbecue sauce, if desired.
Nutrition Facts : Calories 475 kcal, Carbohydrate 19 g, Cholesterol 141 mg, Fiber 0 g, Protein 43 g, SaturatedFat 11 g, Sodium 795 mg, Sugar 15 g, Fat 26 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
Tips:
- Choose the right cut of beef: Chuck roast, brisket, and rump roast are all good choices for pot roast. These cuts are tough, but they become tender when cooked slowly in liquid.
- Brown the beef before cooking: Browning the beef in a skillet over medium-high heat will help to develop its flavor and give it a nice crust.
- Use a good quality beef broth: The beef broth you use will make a big difference in the flavor of your pot roast. Look for a broth that is low in sodium and has a rich, beefy flavor.
- Add vegetables and herbs: Vegetables and herbs will add flavor and nutrition to your pot roast. Some good choices include carrots, celery, onions, garlic, potatoes, and rosemary.
- Cook the pot roast on low heat: Pot roast should be cooked on low heat for at least 8 hours. This will allow the meat to become tender and the flavors to develop.
- Let the pot roast rest before serving: Once the pot roast is cooked, let it rest for 10-15 minutes before slicing and serving. This will help the meat to retain its juices.
Conclusion:
Pot roast is a classic comfort food that is easy to make and always a crowd-pleaser. By following these tips, you can make a delicious pot roast that your family and friends will love.
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