Best Slow Cooker French Onion Shredded Beef Sandwiches Recipes

SLOW COOKER SHREDDED BEEF SANDWICHES

Steps:

• Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
• Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
• Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
• Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• Toss the beef roast in a 6- to 8-quart slow cooker with the rosemary, ½ teaspoon salt and a generous grinding of pepper. Add the pepperoncini with their brine, along with the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• When the slow cooker has about 15 minutes left, heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, the remaining ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker. Keep warm.
• Preheat the broiler. Put the rolls on a baking sheet and spread with the remaining 4 tablespoons butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and the extra cooking liquid on the side for dipping.

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
• For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker., Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS

Steps:

• Season each side of the chuck roast with 1 teaspoon seasoning salt.
• Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
• Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
• Cover and cook on Low until the beef is very tender, 8 to 10 hours.
• Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
• Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
• Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

SLOW-COOKER EASY FRENCH DIP SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
• To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.

SHREDDED FRENCH DIP

Steps:

• Halve roast and place in a 3-qt. slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat and shred with 2 forks. Serve on rolls. Skim fat from cooking juices; serve juices on the side for dipping.