Slow Cooker Beef and Cheddar Sandwiches

Slow cooker beef and cheddar sandwiches pair fork-tender shredded chuck roast with a homemade sharp cheddar sauce on onion rolls. The beef cooks low and slow with onion, garlic, beef broth, and Italian seasoning, then gets shredded and moistened with some of its cooking liquid. A quick stovetop cheese sauce finishes the sandwiches.

The roast needs 7–8 hours on low, so this recipe is suited to a day when you can let the slow cooker do the long cooking. Dr. J likes to toast the onion rolls in a skillet with butter before piling on the beef and cheddar sauce. The source calls this an Arby’s copycat-style sandwich.

Dr. J’s Kitchen

Slow Cooker Beef and Cheddar Sandwiches

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Slow-cooked chuck roast is shredded for onion rolls and topped with a homemade sharp cheddar sauce.

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Servings: 6 sandwiches

Course: Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

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• 1 2½-pound boneless chuck roast
• 6 onion rolls or favorite sandwich buns
• 1 onion, sliced
• 2 garlic cloves, smashed
• 1 ½ C low-sodium beef broth or stock
• 1 ½ tsp. Italian seasoning
• 1 tsp. kosher salt
• 1 tsp. ground black pepper
• 2 T unsalted butter, for cheddar sauce
• 2 T all-purpose flour
• 1 C whole milk
• 1 ¾ C shredded sharp cheddar cheese
• ¼ tsp. kosher salt, for cheddar sauce
• butter, for toasting rolls, optional

Method

 

1. Place the sliced onion in the bottom of the slow cooker. Season the roast on both sides with 1 teaspoon kosher salt and 1 teaspoon black pepper, then place it on top of the onion.
2. Add the beef broth, smashed garlic, and Italian seasoning. Cover and cook on low for 7–8 hours.
3. Transfer the beef to a large bowl and shred it with two forks. Add some of the reserved slow-cooker liquid to the shredded beef.
4. To make the cheddar sauce, melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour to form a paste and cook for 2 minutes.
5. Slowly add the milk and cook until it reaches a low bubble, not a boil. Add ¼ teaspoon salt and the cheddar cheese. Turn off the heat and stir until the cheese melts.
6. Toast the onion rolls in a skillet with butter if desired. Fill the rolls with shredded beef and top with cheddar sauce.

Video

Notes

The cheddar sauce uses an additional ¼ teaspoon kosher salt. The source suggests toasting the onion rolls in a skillet with butter.

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How to keep the shredded beef moist

After shredding the cooked roast with two forks, stir in a little of the reserved slow-cooker liquid. The source recommends this for the sandwich filling.

Make the cheddar sauce gently

Cook the butter and flour together for 2 minutes, then add the milk gradually. Bring it only to a low bubble, not a boil, before adding the cheddar. Turn off the heat and stir until the cheese has melted.

Frequently asked questions

How long does the beef cook?

The source cooks the covered chuck roast on low for 7–8 hours.

Can I toast the rolls?

Yes. Dr. J suggests toasting the onion rolls in a skillet with butter before adding the beef and cheddar sauce.

Watch Dr. J Make Slow Cooker Beef and Cheddar Sandwiches

Watch Dr. J make Slow Cooker Beef and Cheddar Sandwiches and see how it comes together.