A slow-cooker roast beef sandwich filling that comes together with barely any effort. The meat becomes fork-tender, soaking up the savory broth and veggies, so you can pile it on rolls for a hearty sandwich in minutes.

Servings: 4 servings

Set-and-Forget Flavor

Just toss a chuck roast, onions, carrots, and a splash of beef broth into the crockpot, add a few simple seasonings, and let it cook low and slow. By dinner time the beef falls apart on its own, creating a juicy, aromatic filling perfect for sandwiches or sliders.

The Secret to Ultra-Tender Beef

Cooking the roast on low for six hours allows the connective tissue to break down without drying out. Adding a modest amount of broth keeps the meat moist while concentrating flavor, and the vegetables release natural sugars that sweeten the sauce without any extra sweeteners.

Ingredients for Crockpot Roast Beef Sandwich Filling

2-lb beef chuck roast, trimmed
1 large onion, quartered
2 medium carrots, cut into 1-inch pieces
2 medium potatoes, diced (optional)
2 cups low-sodium beef broth
3 cloves garlic, minced
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp dried thyme
½ tsp dried rosemary

How to Make It: Crockpot Roast Beef Sandwich Filling

Place the chuck roast in the bottom of a 6-quart crockpot.
Add the onion quarters, carrot pieces, and diced potatoes around the meat.
Stir together the beef broth, minced garlic, salt, pepper, thyme, and rosemary; pour over the roast and vegetables.
Cover and cook on LOW for 6 hours, or until the beef is fork-tender.
Remove the roast, shred it with two forks directly in the crockpot, mixing it with the cooking liquid and vegetables.
Taste and adjust seasoning if needed, then keep warm until ready to serve.

Quick Tips for Success

For an extra-rich filling, skim any fat that rises to the surface before shredding. If you prefer a thicker sauce, remove a cup of liquid and stir in a tablespoon of flour or cornstarch mixed with cold water, then simmer on HIGH for 10 minutes. Use sturdy sandwich rolls that can hold the juicy mixture without getting soggy.

Serving Ideas

Spoon the shredded beef and veggies onto toasted hoagie rolls or soft brioche buns. Top with a smear of horseradish mayo, a slice of provolone, or a handful of arugula for brightness. Serve with a simple side salad or kettle-cooked chips for a complete meal.