Slow Cooker Shredded Beef Sandwiches are very easy and absolutely delicious. The recipe for the beef was originally from my grandmother and has been passed down to me by my mother; the simplicity of the recipe is what makes it so good. These sandwiches are not at all dry and are even more enhanced by using the leftover liquid to dip in. The garlic and parsley work together to give them a unique and rich flavor. From Cully’s Kitchen to yours!
Slow Cooker Shredded Beef Sandwiches
- 2–3lb beef roast
- 6 cups of water
- 7 beef bouillon cubes
- ½ cup chopped fresh parsley
- ¼ cup minced garlic
- 6 Kaiser rolls
- 6 slices of Swiss cheese
- Add 6 cups of water to slow cooker then add 7 cubes of beef bouillon. Cut ½ inch slits into the beef roast (approximately 15-20 slots total). Stuff each slit with a small amount of minced garlic and chopped parsley. Add any leftover parsley and garlic to liquid in the slow cooker. Place roast into a slow cooker and set to low. Cook for 8-10 hours.
- When beef roast is cooked, take out of the slow cooker and shred on a cutting board, discard fat, and add shredded beef back into the slow cooker. Cook for at least an additional 30 minutes. Serve on a Kaiser roll with a slice of swiss cheese—the liquid in the slow cooker makes a great dipping sauce, as well.