Little Boy#1 and Little Boy #2 play on a soccer team, and I love watching them play. This is definitely one of those cases where the mom is trying to make up for her own childhood through her kids. I was terrible at soccer. I only played one season, and I was on a team of twelve boys and one other girl. The coach would say, “Okay Julie, you are going to be a forward. Now get out there and have some fun!“
I can still feel the uneasiness in the pit of my stomach as I looked out at that giant rectangle of grass trying to muster up some enthusiasm thinking, how in the world do the other kids know where to run to when the coach gives them a position? There are no landmarks whatsoever. Am I supposed to just pick a blade of grass and call it midfield? At least when I played softball, there were bases. Not that I ever got to play those positions. But I knew outfield meant out in that field past the bases.
So I’m secretly hoping that at least one out of my three boys will stick with soccer. But if they choose chess instead, I’ll still love them to pieces.
These crockpot shredded beef sandwiches are perfect for those nights when the boys have soccer practice and there’s not much time to get dinner ready and we are all super hungry. I can start the crockpot in the morning, and then when we get home from practice later that evening, I just have to shred the beef, sauté the peppers and onions and assemble the sandwiches.
Make sure your rolls are nice and crusty so they don’t get soggy when you pile on all that tender, juicy shredded beef with all the drippings. You could even save some of the drippings from the crockpot and pour it into individual bowls and eat it French Dip style.
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Crockpot Shredded Beef Sandwiches
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Description
Juicy, tender shredded beef sandwiches with baby swiss cheese, sautéed peppers and onions on a buttery, toasted roll.
Ingredients
- 2 to 2½ pounds chuck roast
- 1 cup beef stock
- 2 tablespoons Worcestershire
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon butter
- 1 green pepper chopped
- 1/2 yellow onion thinly sliced
- Salt and pepper to season
- 6 slices baby swiss cheese
- 6 crusty sandwich rolls
Instructions
- Place the roast into a crockpot on low heat. Pour beef stock and Worcestershire over the roast and sprinkle Montreal steak seasoning on the top surface of the roast.
- Cook for 6-8 hours.
- Remove roast from the crockpot and shred into large chunks with two forks, removing any fat. Place the shredded beef back into the crockpot with the drippings so that it will stay moist.
- Sauté green peppers and onions in butter over medium heat for about 5 minutes until they begin to soften. Season with salt and pepper.
- To build the sandwiches, slice the rolls in half and butter each side. Place shredded beef, cheese, onions and peppers on one side of the roll. Place the sandwiches on a baking sheet open faced to melt the cheese and toast the rolls.
- Turn oven to broil, and watch closely for the cheese to melt and the bun to toast.
Nutrition
- Serving Size: 1 Sandwich
- Calories: 737
- Sugar: 1.9g
- Sodium: 775mg
- Fat: 42g
- Saturated Fat: 19g
- Unsaturated Fat: 19.2g
- Trans Fat: 2g
- Carbohydrates: 30g
- Fiber: 2.1g
- Protein: 60g
- Cholesterol: 188mg
Jamie@Milk 'n' Cookies says
I love crockpot recipes — it’s the perfect way to cook a meal that has tons of flavor, but without slaving over the stove all day. And I completely agree — crusty rolls are essential for warm sandwiches like this!
Hector Navarro says
Love to cook!!
Sherri Limon says
I made this for dinner on a weekend. It was the best meal ever.
The meat was soft.
We didn’t use swiss cheese, because my kids aren’t fans of swiss.
We used Munster cheese instead.
My husband loved the sandwiches so much he said it brought a tear to his eye.
Success!!!
We paired the sandwiches with macaroni salad http://www.food.com/recipe/macaroni-salad-from-l-l-hawaiian-bbq-498225.
Julie says
Hi Sherri, yay for a successful dinner all around! I’ll have to give that macaroni salad recipe a try!
Sandra Bechtold says
I cook the onions and peppers in with the beef, altho I put them in a little later. Saves a step, and they are imbued with the meat juices. We use provolone, although the Swiss would also be excellent and a little stronger. I do butter and broil the sandwich rolls to make them sturdier. This is so delicious. We also have a sturdy pasta salad with ours, chunky with peas, sliced olives, celery, red onion and colorful peppers.
Cooky Mom says
This looks so good! And the fact that it’s a crock pot recipe makes it even better. Coming home to this for dinner after working all day? Yes please.
Julie says
Thanks so much! I agree, there’s nothing better than having dinner waiting for you.
Anonymous says
I’ve made this recipe many times. It’s excellent, very yummy flavor. Everyone n my kids love it.
I totally recommend it.
Anonymous says
Just a tip that every time I make this recipe, I do always sear the meat before putting it in the crock pot. It gives it a lovely flavor and is so worth taking that extra step. I just put some oil in the pan and use high heat to brown all the edges. Then, I put it in the crock pot.
Julie says
Great tip, thank you!