This is smokey crock pot Shredded beef sandwich The perfect quick weeknight meal. Served on a toasty brioche bun with spicy arugula and a creamy horseradish sauce, you'll be craving it all week.
Why we love this sliced beef sandwich
These shredded beef sandwiches with melted cheese and mayo-horseradish sauce will make lunchtime a breeze.
- Great for gatherings. The slow cooker makes up a big batch of ground beef so you'll have enough sandwiches for all your guests.
- versatile Swap the bread, add homemade pesto or use leftover vegetables.
- effortlessly All you have to do is assemble the sandwiches as the juicy beef with a hint of smoky cumin practically cooks itself.
- Mediterranean-inspired. Each bite is topped with fresh arugula, creamy aioli, rosemary and salty provolone.
Material notes
The rosemary and sage pair beautifully with the sweetness of the provolone and the richness of the aioli. Scroll down to the recipe card at the bottom of the post for exact amounts.
for Chopped beef and sandwiches
- Beef Shoulder – Make sure it is boneless.
- Garlic powder- Feel free to use roasted garlic or onion powder.
- Smoked paprika – Sweet or spicy paprika also works.
- Rosemary – It can be fresh or dried.
- Sage – Fresh is best.
- cumin- You can swap it for 3 tablespoons Worcestershire sauce or skip it.
- salt and pepper- Go for kosher salt and freshly-cracked black pepper.
- olive oil- Vegetable, corn, or canola oil are good substitutes.
- red onion- White or yellow onions are fine too.
- Beef Broth- Feel free to use veggie stock.
- Brioche Bun- A regular hamburger bun works too.
- Provolone Cheese – Any kind of melted cheese like mozzarella or cheddar will do.
- Arugula – Baby spinach is a great swap.
Horseradish Aioli
- mayonnaise- I prefer full-fat to low-fat mayo.
- Prepared Horseradish – Use your favorite.
How to make sliced beef sandwiches
These easy, juicy sliced beef sandwiches are an effortless lunch because the filling comes together in the slow cooker. Scroll to the bottom of the post for the full recipe card.
- Prepare the beef. Pat the beef dry with a clean kitchen towel or paper towel. In a small bowl, stir together the spices, herbs, and spices until smooth. Sprinkle the mixture around the beef.
- Sweep it up. Place the beef in a hot skillet with olive oil. Cook it for 2-3 minutes per side or until lightly browned.
- Cook slowly. Place the corned beef, half the onion and the broth in the slow cooker. Set it on low for 6-8 hours or until fork-tender and shreds easily.
- Prepare the aioli. Whisk mayo and horseradish in a small bowl until smooth. Set it aside.
- Combine them. Heat broiler to high. Place a slice of cheese on top of the buns and toast until golden and melted. Spread the horseradish on the bottom buns. Top with shredded beef and fresh arugula. Serve and enjoy!
Tips for success
An herb pesto spread over spicy horseradish aioli on these chopped beef sandwiches is simply heavenly.
- Swap the bread. Any leftover savory bread also works.
- Make it crispy. Add 1-2 cups of ground beef to a large skillet with 1/2 tablespoon olive oil over medium-high heat. Spread it with a spatula and cook without stirring for 6-7 minutes until it becomes slightly crispy. Stir and cook for another 4-5 minutes until crispy. Remove from pan and serve on sandwiches as usual.
- Add the spread. Swap the horseradish aioli for mine Homemade Basil Pesto or Roasted Red Pepper Pesto. If you like sauce and drizzle, add aioli and some pesto.
- More vegetables. Add diced tomatoes, sauteed mushrooms, or diced onions to your sandwich for more texture and flavor.
way to serve
These shredded beef sandwiches are an amazing lunch option on their own. Can also serve with Sweet potato fries or Garlic Parmesan Fries. my Zucchini Fries Another great option. For fresh salad ideas, try mine Marinated Tomato Salad or Simple Arugula Salad.
Leftovers must be cooled completely before storing to prevent spoilage.
- Fridge: Do not store assembled sandwiches as the bread will be too soft. Store beef, aioli, and sandwich ingredients in individual airtight containers for up to 5 days.
- Freezer: This is for beef only. Transfer it to a freezer bag in serving-size portions. Freeze for up to 3 months. Thaw overnight in the refrigerator.
- To reheat it: Microwave the beef for 15 seconds until heated through. You can heat it in a pan on medium-high heat for 7-8 minutes.
More sandwich recipes
description
This crockpot shredded beef sandwich recipe with fresh arugula and homemade aioli is an effortless weekday lunch.
Chopped Beef:
Horseradish Aioli:
Sandwiches:
Chopped Beef:
- Pat the beef dry with paper towels.
- In a small bowl add the garlic powder, smoked paprika, rosemary, sage, cumin, salt and pepper. Mix together.
- Season both sides of the beef shoulder with the spice mix.
- Heat a large skillet over high heat.
- Add olive oil to the pan and immediately add the seasoned beef. Sear quickly on both sides for 2-3 minutes.
- Add seared beef to a crock pot with 1/2 red onion and beef bone broth.
- Cover and cook on low heat for 6-8 hours. Until the beef is tender and you are able to slice it easily.
Horseradish Aioli:
- Add mayo and prepared horseradish to a small bowl, mix together.
Shredded beef sandwich
- Preheat broiler to 550°F. Add the brioche bun halves to a baking sheet inside the mouth. Add a slice of provolone cheese to the top of the bun.
- Toast the bun halves for 1-2 minutes until the cheese is melted and the buns are toasted.
- Remove from oven. Add 1 tablespoon horseradish aioli to the bottom half. Top with shredded beef and a handful of arugula. serve
