These smokey crock pot shredded beef sandwiches are the perfect quick weeknight meal. Served on toasty brioche bun with spicy arugula and a creamy horseradish sauce, you’ll be craving it all week.
Why We Love These Shredded Beef Sandwiches
These shredded beef sandwiches with melty cheese and mayo-horseradish sauce will make lunchtime a breeze.
- Great for gatherings. The slow cooker whips up a large batch of shredded beef so you have enough sandwiches for all your guests.
- Versatile. Swap the bread, add homemade pesto, or use up leftover veggies.
- Effortless. All you have to do is assemble the sandwiches because the juicy beef with hints of smokey cumin practically cooks itself.
- Mediterranean-inspired. There’s fresh arugula, creamy aioli, rosemary, and salty provolone in every bite.
Ingredient Notes
Rosemary and sage pair beautifully with the provolone’s savoriness and the aioli’s creaminess. Scroll to the recipe card at the bottom of the post for exact amounts.
For the Shredded Beef & Sandwiches
- Beef shoulder – Make sure it’s boneless.
- Garlic powder – Feel free to use roasted garlic or onion powder.
- Smoked paprika – Sweet or spicy paprika work too.
- 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 swaps.
- Red onion – White or yellow onions are okay as well.
- Beef broth – Feel free to use veggie stock.
- Brioche buns – Regular hamburger buns work too.
- Provolone cheese – Any kind of melty 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 Shredded Beef Sandwiches
These easy, juicy shredded 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.
- Prep the beef. Pat the beef dry with a clean kitchen towel or paper towel. Whisk the spices, herbs, and seasonings in a small bowl until smooth. Sprinkle the mixture on all sides of the beef.
- Sear it. Place the beef on a hot skillet with olive oil. Cook it for 2-3 minutes per side or until lightly browned.
- Slow cook it. Place the seared beef, half of the onions, and broth in the slow cooker. Set it to LOW for 6-8 hours or until fork-tender and easily shredded.
- Prep the aioli. Whisk the mayo and horseradish in a small bowl until smooth. Set it aside.
- Assemble them. Preheat the broiler to HIGH. Place a slice of cheese over the buns and toast them until golden and melty. Spread horseradish on the bottom buns. Top with shredded beef and fresh arugula. Serve and enjoy!
Tips For Success
An herby pesto spread on top of the spicy horseradish aioli in these shredded beef sandwiches is simply heavenly.
- Swap the bread. Sliced sourdough, focaccia, or ciabattas are great swaps for brioche buns in this recipe. Any leftover savory bread works too.
- Make it crispy. Add 1-2 cups shredded beef to a large skillet with 1/2 tablespoon olive oil over medium-high heat. Spread it out with a spatula and cook it for 6-7 minutes without stirring until it becomes slightly crispy. Stir and cook for another 4-5 minutes until crispy. Remove from the pan and serve in the sandwich as usual.
- Add spreads. Swap the horseradish aioli for my Homemade Basil Pesto or Roasted Red Pepper Pesto. If you love sauces and drizzles, add the aioli and some pesto.
- More veggies. Add sliced tomatoes, sautéed mushrooms, or sliced onions to your sandwich for more texture and flavor.
Ways to Serve
These shredded beef sandwiches are an amazing lunch option on their own. You can also serve it with Sweet Potato Fries or Garlic Parmesan Fries. My Zucchini Fries are another great option. For refreshing salad ideas, try my Marinated Tomato Salad or Simple Arugula Salad.
The leftovers must be fully cooled before storing to prevent spoilage.
- Fridge: Don’t store assembled sandwiches because the bread will soften too much. Store the beef, aioli, and sandwich components in separate airtight containers for up to 5 days.
- Freezer: This is only for the beef. Transfer it to a freezer bag in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Microwave the beef in 15-second increments until warm. You can also heat it in a pan over medium-high heat for 7-8 minutes.
More Sandwich Recipes
Description
This crockpot shredded beef sandwiches recipe with fresh arugula and homemade aioli is an effortless weekday lunch.
Shredded Beef:
Horseradish Aioli:
Sandwiches:
Shredded Beef:
- Pat beef dry with a paper towel.
- To a small bowl add, garlic powder, smoked paprika, rosemary, sage, cumin, salt and pepper. Mix together.
- Season both sides of beef shoulder with spice blend.
- Heat a large skillet to high heat.
- Add olive oil to the pan and immediately add seasoned beef. Do a quick sear on both sides for 2-3 mintues.
- Add seared beef to a crock pot, along with 1/2 red onion and beef bone broth.
- Cover and cook on low for 6-8 hours. Until beef is tender and you are able to shred easily.
Horseradish Aioli:
- Add mayo and prepared horseradish to a small bowl, mix together.
Shredded Beef Sandwich
- Preheat broiler to 550°F. Add brioche bun halves to a baking sheet inside facing up. Add a slice of provolone cheese to the top halve of the bun.
- Broil bun halves for 1 -2 minutes until cheese is melted and buns are toasted.
- Remove from oven. Add 1 tablespoon of the horseradish aioli to the bottom bun half. Top with shredded beef and a handful of arugula. Serve.
