Slow Cooker Shredded Pot Roast Sandwiches

Slow Cooker Shredded Pot Roast Sandwiches are a delicious and tasty slow cooker recipe that is perfect as an easy weeknight meal, game day, or Sunday dinner. Slow cooked beef with pepperoncini peppers, oregano, basil, thyme, Worcestershire sauce that gets shredded, then topped with provolone cheese and served on sandwich rolls for a satisfying meal.

Growing up, we always had pot roast for dinner at least once a week.

The beauty of the set-it and forget-it art was not lost on mother. In fact, some of our most coveted recipes on The Curious Plate are inspired by using boneless beef chuck pot roast like Slow Cooker Greek Gyro Bowls, Pot Roast Naan Pizza, Beef & Bean Pumpkin Stew, and now, these Slow Cooker Shredded Pot Roast Sandwiches.

The structure of these Slow Cooker Pot Roast Sandwiches are a mash-up of a Philly Cheesesteak sandwich and your basic pot roast recipe. The perfect, easy recipe to dress up for Sunday supper or can be easily tossed together on busy days. Whatever you do just don’t forget the copious amounts of cheese! 

Pot Roast Sandwiches: Slow Cooker Style.

Simple Ingredients You Will Need:

• Olive oil – If you want to sear the beef prior to cooking in the slow cooker, add some olive oil to a large skillet that’s been preheated to medium-high heat. Cook the beef roast for a few minutes on each to get a nice caramelization.
• Boneless beef chuck pot roast – Typically budget-friendly meat that you can easily find at the grocery store. To make this recipe cook evenly, make sure you cube the beef
• Yellow onion – adds texture
• Worcestershire sauce – provides a sour and vinegar taste that accompanies the meat
• Beef bouillon granules – add more umami and spice to the shredded beef
• Fresh garlic or garlic powder- flavor baby!
• Dried oregano, thyme, basil – mixture of Italian seasoning to add to the shredded beef
• Pepperoncini peppers – add a sweet and mild flavor to the shredded beef
• Hoagie buns – best for sandwiches
• Slices of Provolone cheese – best melted cheese in my opinion
• Au Jus – optional as a dipping sauce
• Black pepper – I add lots of black pepper because I adore it!

How to Make these Slow Cooker Shredded Pot Roast Sandwiches: 

1. Place the meat on a plate and allow it to come to room temperature for at least 30 minutes. This will help the meat to cook evenly. 
2. Next, cut the meat into 1-inch pieces. In a 3 1/2- or 4-quart slow cooker, combine meat, yellow onion, Worcestershire sauce, bouillon granules, garlic, oregano, basil, and thyme.
3. Cover and set your slow cooker cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Midway through the cooking process stir to break up meat cubes. If you’re using the low-heat setting, turn to high-heat setting. Stir in the pepperoncini peppers. Cook, uncovered, on high-heat setting for 30 minutes more.
4. Preheat your broiler. Place the hoagie bun bottoms on a baking sheet. Next, using a slotted spoon, place the shredded beef on top of the bun followed by a slice of provolone. Broil for about 2 to 3 minutes or until the cheese has melted. Cover with bun tops and serve with extra pepperoncini peppers

Some quick tips on these Slow Cooker Philly Cheese Steak Sandwiches:

• If you have time, brown the beef for a few minutes on each side before putting it in the slow cooker. The brown color will only add more flavor to the beef. 
• If you want to add the veggies, I would add  in the last hour like the pepperoncini peppers. Veggie ideas: bell peppers, banana peppers, mushrooms, etc. 
• If you are looking for other cheese options I would try American sliced cheese, Cheez Whiz, Gruyere, or even Havarti 
• Definitely consider buttering and then toasting your hoagie rolls. It adds another level of flavor!
• If you want to keep these sandwiches low-carb, you can serve crusty rolls on the side.
• Favorite sides to serve with – mashed potatoes or french fries

More Beef Recipes to Enjoy: 

• Slow Cooker Greek Gyro Bowls
• Beef & Bean Pumpkin Stew
• Pot Roast Naan Pizza