Slow Cooker Beef & Cheddar Sandwiches

Instructions:

1. Place the chuck roast into your slow cooker.
2. Sprinkle the onion soup mix evenly over the top.
3. Pour in the beef broth, BBQ sauce, and Worcestershire.
4. Cover and cook on LOW for 8 hours or on HIGH for 4–5 hours, until the meat is fork-tender.
5. Shred the beef directly in the slow cooker and stir it into the sauce.
6. Lightly toast the sandwich buns.
7. Pile the shredded beef onto the buns and top with a slice of cheddar.
8. Let the cheese melt slightly, then serve warm.

Variations

• Use provolone, pepper jack, or smoked cheddar for different flavor profiles.
• Add sautéed onions or roasted peppers to the sandwiches.
• Swap BBQ sauce for a can of French onion soup for a savory, less sweet version.
• Serve on pretzel buns or hoagie rolls for added texture.

Tips

• Broil the assembled sandwiches for 1–2 minutes to melt the cheddar into a gooey, drippy finish.
• Let the roast rest for a few minutes before shredding to retain moisture.
• If the sauce is too thin, simmer it in a saucepan for a few minutes to thicken.
• Toasting the buns helps them stand up to the juicy beef without getting soggy.