Crockpot Roast Beef Sandwiches

Servings: 6 big sandwiches
Cook Time: 8 hours on low, or 4–5 hours on high

Hey there!

If you’ve got a busy day but still want to end it with something seriously comforting and hearty, these Crockpot Roast Beef Sandwiches are the move. Just toss everything in the slow cooker and let it do its thing. By dinner, you’ve got super tender beef, full of flavor, ready to pile high on toasted buns. It’s juicy, cozy, and just the kind of meal that makes you go, “Yesss. This hits the spot.”

❤️ Why I Love This Recipe

This one’s close to home for me. Growing up, roast beef sandwiches were our go-to Sunday meal. My mom would throw everything in the Crockpot before church, and by the time we got home, the house smelled like a dream. These sandwiches have that same “wrap-you-in-a-hug” feel — but with way less effort.

You don’t need to babysit anything — just set it and forget it.
The beef turns out melt-in-your-mouth tender.
Leftovers? Even better the next day.
Perfect for casual dinners, game nights, or feeding a crowd.

🧂 What You’ll Need

3–4 lb chuck roast, trimmed
1 packet dry Italian dressing mix
1 packet au jus gravy mix
1 tbsp Worcestershire sauce
1 cup beef broth
4 cloves garlic, minced
1 small yellow onion, thinly sliced
6 hoagie rolls or sandwich buns
6 slices provolone cheese
Optional: banana peppers or pickled jalapeños for topping

raw chuck roast (trimmed), packet of dry Italian dressing mix, packet of au jus gravy mix, Worcestershire sauce, beef broth in a measuring cup, minced garlic in a ramekin, thinly sliced yellow onion, hoagie rolls, provolone cheese slices, and a small bowl of banana peppers

🧠 Why This Recipe Works (Quick Science)

Chuck roast = flavor city. It has a lot of connective tissue that breaks down over long, slow cooking, making it super tender.
Dry mixes bring the umami. The seasoning packets add concentrated flavor without needing a bunch of ingredients.
Worcestershire and broth = juicy and savory. Adds depth and keeps the meat moist.
Low and slow heat = fall-apart beef. No dry meat here.

🛠️ Tools You’ll Need

Slow cooker (Crockpot)
Cutting board & knife
Small mixing bowl (optional)
Tongs or forks (for shredding)
Baking sheet (for toasting rolls)
Aluminum foil (optional, for melting cheese)

🔁 Substitutions and Variations

Beef: Try pork shoulder or chicken thighs for a different twist.
Rolls: Sub with brioche buns or even Hawaiian rolls for sliders.
Cheese: Mozzarella, Swiss, or pepper jack are great too.
Toppings: Add sautéed mushrooms or onions for extra goodness.

⏳ Make-Ahead Tips

Prep everything the night before — place it all in the Crockpot insert and refrigerate. Just pop it in and turn it on in the morning.
You can shred the meat a day ahead and reheat with a splash of broth.

👩‍🍳 How to Make It

Step 1: Season and Load the Crockpot

Rub the chuck roast all over with the dry Italian dressing mix and au jus mix. Then place it into the Crockpot. Add the minced garlic, sliced onions, Worcestershire sauce, and beef broth. That’s it — lid on and let it do its thing!

raw chuck roast rubbed with dry Italian dressing mix and au jus gravy mix, placed in a Crockpot with minced garlic scattered over the top

Step 2: Cook Low and Slow

Cover and cook on low for 8 hours or high for 4–5 hours until the meat shreds easily.

Step 3: Shred the Beef

Remove the roast, shred it with two forks, then return it to the Crockpot to soak up all those juices.

tender roast beef being shredded with two forks, fibers pulling apart easily, with rich juice soaking into the meat

Step 4: Toast the Rolls

Slice your hoagie rolls and toast them on a baking sheet at 375°F for 5 minutes.

hoagie rolls sliced open and lightly toasted on a baking sheet, golden edges visible

Step 5: Assemble the Sandwiches

Pile on the shredded beef, top with provolone cheese, and melt it under the broiler if you like.

hoagie roll loaded with juicy shredded roast beef, topped with a slice of provolone starting to melt over the hot meat

🧊 Leftovers & Storage

Fridge: Store leftover beef (with juices) in an airtight container for up to 4 days.
Freezer: Freeze in a zip-top bag (with some juice) for up to 2 months.
Reheat: Warm in a saucepan with a splash of broth or in the microwave.

💡 Pro Tips

Don’t skip the seeping time. Let the shredded beef soak in the juices after shredding for 10–15 mins.
Use a slotted spoon. Keeps your buns from getting soggy.
Double up the broth. If you want more au jus for dipping, add extra broth before cooking.
Toasting is key. Toasted rolls hold up better and give that perfect crunch.
Cheese it up. Broil the sandwiches with cheese on top for 2 mins to get that melted goodness.

❌ Common Mistakes

Undercooking: If it doesn’t shred easily, it needs more time.
Too much liquid: Don’t drown it — 1 cup broth is plenty with the natural juices.
Skipping the toast: Your rolls will go soggy fast if not toasted.

🥗 What to Serve With

Classic potato chips or fries
A crisp coleslaw or cucumber salad
Pickles or pickled veggies
Sweet corn on the cob
A cold beer or iced tea

🍽️ Meal Plan Ideas

Monday lunch: Use leftover beef on a salad with ranch and croutons.
Tuesday dinner: Make sliders with Hawaiian rolls and serve with chips.
Freezer stash: Freeze extra portions for quick meals down the road.

❓FAQ

Can I use frozen beef?
Yes, just thaw it first for safety and best texture.

What cut of beef is best?
Chuck roast is perfect — affordable, flavorful, and gets super tender.

Do I need both seasoning packets?
Yes, they work together to give depth and saltiness. Skip one, and it might taste flat.

Can I make it spicy?
Totally. Add red pepper flakes or top with pickled jalapeños.

👋 Let’s Wrap It Up

Alright, that’s the magic of these Crockpot Roast Beef Sandwiches! Super easy, crazy flavorful, and just so satisfying. Whether you’re feeding a crowd or meal prepping for the week, this one’s a total win. Try it, and let me know how it went in the comments — I’m always here to answer questions or help you troubleshoot!

Happy cooking! 🥪✨

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