Slow Cooker BBQ Beef Sandwiches is a crowd-pleaser made with a chuck roast, BBQ seasoning rub, and barbecue sauce. Try making this today!
Slow Cooker BBQ Beef Sandwiches are the ultimate midweek meal or when you want an easy, quick prep meal for a casual gathering. Looking for more delicious Slow Cooker Sandwiches to feed a crowd? Try my other popular recipes like Slow Cooker Chicken Caesar Sandwiches and Slow Cooker McRib Sandwiches next!
Table of contents
Sabrina’s Slow Cooker BBQ Beef Sandwiches Recipe
These Slow Cooker BBQ Beef Sandwiches are fall-apart tender and taste AMAZING thanks to the homemade BBQ seasoning rub. To give them even more BBQ flavor, I let the beef cook in BBQ sauce at the end. The saucy, tender beef gets piled on some soft hoagie rolls with a slice of cheddar cheese and then dinner is ready! It’s an easy, mouthwatering Sandwich recipe that cooks all day for a quick and filling meal that’s always a hit!
Ingredients
- 2 tablespoons Vegetable Oil: Use vegetable oil or canola oil to sear the meat help lock in the juices.
- 5-pound Chuck Roast: The boneless chuck roast cut is great for slow cooking with its marbling and tenderness when shredded. You can use a smaller cut if preferred.
- BBQ Rub: This is a semi-sweet and smoky blend of 1 tablespoon Brown Sugar, 1 tablespoon Paprika, 1 teaspoon Coarse Ground Black Pepper, 1 teaspoon Kosher Salt, 1 teaspoon Chili Powder, 1 teaspoon Garlic Powder, and 1 teaspoon Onion Powder.
- 2 cups Barbecue Sauce: This can be store-bought or homemade BBQ sauce recipe. See my Chef’s Note below the recipe card about using homemade sauce.
- 8 Hoagie Rolls: Hoagie rolls are the best for these kinds of sandwiches. You can use hamburger buns or even hotdog buns in a pinch. Brioche rolls or onion rolls would be great too.
- 8 slices Sharp Cheddar: You can use any kind of cheese. I’m using sharp cheddar because of it’s bold flavor that goes well with the beef. Swiss or provolone could be used for a milder cheese flavor.
How to Make
Time needed: 8 hours and 15 minutes.
- Sear the Chuck Roast
Heat oil in a heavy skillet or slow cooker insert over medium-high heat. Sear the chuck roast on all sides until browned, about 2-3 minutes per side.
- Mix and Rub the Spices
Mix the brown sugar, paprika, black pepper, salt, chili powder, garlic powder, and onion powder together. Rub the mixture all over the seared roast.
- Slow Cook the Beef
Place the roast in the slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours
- Shred Beef and Add Sauce
An hour before serving, use two forks to shred the beef directly in the slow cooker. Stir in the barbecue sauce to coat the shredded meat.
- Cook for 1 More Hour
Let the beef simmer in the sauce on low heat for another hour, allowing the flavors to fully get into the shredded beef.
- Assemble the Sandwiches
Toast the hoagie rolls, pile on the shredded beef, top with a slice of cheese, and serve hot.
Recipe Card
Ingredients
- 2 tablespoons vegetable oil
- 5 pound chuck roast
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 teaspoon course ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups barbecue sauce
- 8 hoagie rolls
- 8 slices sharp cheddar (or your favorite cheese)
Instructions
- Add the vegetable oil to a heavy bottomed skillet or aluminum slow cooker insert.
- Heat the oil on medium high heat and sear the meat until well browned on all sides (about 2-3 minutes on each side).
- In a small bowl mix the brown sugar, paprika, black pepper, kosher salt, chili powder, garlic powder and onion powder.
- Rub the spices all over the chuck roast and add it to the slow cooker.
- Cook on low for 8-10 hours or on high for 4-5 hours.
- Shred the beef with two forks and mix in the barbecue sauce.
- Cook on low for 1 hour.
- Serve on toasted hoagie roll with cheese.
Nutrition
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Chef’s Note: Using Homemade BBQ Sauce
If you want to make these sandwiches even better, and have a little extra time, try making the BBQ sauce from scratch! If you want to use homemade sauce, you don’t need to cook it beforehand since it will cook with the beef. Instead mix the ingredients together in a bowl and then add them over the beef like normal.
Need some delicious homemade sauce recipes? Try one of these:
- Classic Homemade BBQ Sauce
- Root Beer BBQ Sauce
- Dr. Pepper BBQ Sauce
- Memphis BBQ Sauce
- Tony Roma’s Inspired BBQ Sauce
Can This Be Made Ahead?
If you’re making these sandwiches ahead of time for lunches just be sure to package the filling in a separate container or ziplock bag or saran wrap pouches. You can also cook the meat and store it in the fridge for up to 3 days. When ready to serve, heat the meat up either in the slow cooker or saucepan pan with the sauce.
Nutritional Facts
Recipe Tips and Tricks
- Sear the meat first: Searing the meat beforehand adds a ton of flavor and actually makes the meat even better. The crust seals in the natural juices which help break down the tougher cut until it gets fall-apart tender.
- Toast and butter the rolls: You can make these sandwiches even better by toasting the hoagie rolls and adding a bit of brushed-on melted butter.
- Let it cook without a bunch of added liquids: This chuck roast will release a bunch of liquid, you don’t want the meat floating in liquid so don’t add beef broth.
- Let it cook another hour after adding sauce: Not only is warmed sauce infinitely more delicious than cold bottled sauce, it gives the meat time to soak up the sauce flavors.
How to Store
- Storing: Place any leftover shredded beef in an airtight container and refrigerate for up to 3 days. Store the rolls and cheese separately so they don’t get soggy.
- Reheating: Reheat the beef in a microwave-safe dish, covered, in 30-second intervals, or on the stovetop over low heat until warmed through. Toast the rolls just before assembling.
- Freezing: Freeze the shredded beef in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Alternative Cooking Methods
- Instant Pot Version: Sear the roast in the Instant Pot using the saute function and then season. Insert the trivet to keep the meat off the bottom and add 1 cup of beef broth or water. Cook on high pressure for 60 minutes, and let the pressure valve release slowly. Shred the beef and stir in the BBQ sauce. Then turn on the soup mode, bring it to a simmer and cook for 10-15 minutes.
- Dutch Oven Version: You can cook it in the oven in a covered Dutch oven at 275 degrees for 4-5 hours. Sear first with the oil, add the rub and then cover with the lid and transfer the pot to a preheated oven. Once the meat is tender and falling apart, add the BBQ sauce and return the pot to the oven for another hour.
Frequent Questions
You could do a 2-3 pound chuck roast, but I wouldn’t go smaller than that. You’ll need to reduce the spices and the cooking time. For the spices, use the slider tool to adjust the servings and it’ll give you new measurements for the ingredients. As far as time, cook on low 6-7 hours or high for 3-4 hours.
You can use top round roast, tri-tip roast, bottom round roast, or rump roast. If you want to use pork, I would use pork shoulder roast.
I like to keep the juices from the meat because it makes it extra juicy and flavorful! The juices thin out the BBQ sauce so it mixes more evenly without overpowering the beefy flavors.
Yes! Searing adds a ton of flavor and creates a nice crust which locks in the juices for a more tender, juicy beef roast.
Variations
- Sweet and Tangy: Swap out half the barbecue sauce with ¼ cup honey and ¼ cup apple cider vinegar for a more sweet and tangy BBQ flavor.
- Smoky Chipotle: Replace the paprika with 1 tablespoon of chipotle powder which is just smoked jalapenos that have been powdered. Add 2 diced chipotle peppers in the adobo sauce (typically found in a small can in the international section of the store). This version will be smoky and spicy!
- Keto-Friendly Version: Skip the brown sugar in the rub and use a sugar-free barbecue sauce. Serve on lettuce wraps or low-carb sandwich buns. Cooking instructions remain the same.
Related Posts
More Slow Cooker Beef Sandwiches
I’ve been hanging onto this recipe for a long time and finally made it last night. ??????????! It was delicious. I poured off all the juice left in the crockpot (which wasn’t that much because I got a good, hard sear on the meat), and used your recipe for the homemade BBQ sauce. Wouldn’t change a thing! We all loved it and couldn’t stop eating.
Super easy and super delicious!! Used the homemade BBQ sauce and it was a hit for the family and friends.
Leftovers were used to make bbq pulled beef burgers topped with onion straws and cheddar cheese the next day and everyone said it was the best burger they’ve ever had.
Thank you for sharing this delicious recipe, it’s definitely a family favorite!!
Made this a couple of weeks ago and my family loved it. I used the leftovers to make a BBQ Beef pizza the next day and that was a hit as well and let me use up most of the leftovers. Making this again today to take over to my parents’ for dinner.
I wish I could find a stainless steel insert for my slow cooker as mine is a glazed ceramic.
Thank you for the recipe!
What a great use of the leftovers! Sounds amazing!
Wonderful recipe! I normally make pulled chicken or pork in the slow cooker for pulled bbq sandwiches. I was in the mood for something different, yet easy. It’s way too hot to monitor my smoker all day! Even my picky husband loved them. Very flavorful and delicious! The only change that I made was using smoked paprika in place of regular. A sweet, smoky bbq sauce really brought it all together. We will definitely make these again! Thanks!
Thanks for the suggestion!
This recipe is okay, not the best.
Any tips to convert this recipe for an instant pot? It seems like it would work well for it, especially searing the meat first, but I’m not sure how long to pressure cook it for.
I haven’t tested it but I’m sure if could be adapted. You might be able to find a recipe online using similar ingredients and use that as a guideline.
Do you haft to sear the meat before you put it in the crock pot? Or can you just rub all the spices on the meat then place it in the crock pot?
You’ll want to sear it first.
I’ve made this 7 ir 8 times so far and it has become a family favorite. We don’t use the bbq sauce. The juices and the spot on seasoning mix makes it just as delicious as can be. Thank you for changing my mind about meat in the slow cooker. It’s 2 am and I just got it in the slow cooker again for us to smack on all weekend.
Yum!!
I made this about a year ago I can’t remember if I used the chuck roast or the brisket is it okay to use the brisket thanks
Can I make this recipe work with only 2.5 lb chuck roast?
It’ll still work just use the slider tool to adjust the recipe card and it’ll give you new measurement for the other ingredients. Enjoy!
I like this. However when I make it, it produces a *lot* of liquid, even though I don’t add any – the beef & spices go into the slow cooker “dry.”
Might I not be searing the beef enough? Or searing it too much? Or what else might be causing this? Or is this normal? (How much liquid is normal?)
It will cook down and create liquid but it shouldn’t be a lot of liquid coming from the chuck roast. Next time, make sure it’s fully thawed and seared. Some brand do pump liquid into their meat also so check the label and ensure nothing is added. Hope this helps!
It turned out to be the searing. Previous attempts were fully thawed and with injection free chuck roast, and gave a lot of liquid as I noted above. This time I made sure to sear thoroughly, and ended up with much less liquid: A reasonable amount rather than a huge excess.
Should I get rid of the juices from the meat or add it back in with the bbq sauce?
No need to drain, just add in the bbq sauce.
Looks so delicious! Can this be made ahead of time and frozen if needed?
Thanks!
Yes, just make sure to store it in a freezer safe container. It should last 3-4 months in the freezer. Enjoy!
AMAZING!!!! My very picky eater had two servings ?. The whole family loved it!! Thank you so much!!
I’d call that a winner!
Looks really good and easy. Definitely making this recipe.
I hope you enjoy it!
Another DELICIOUS recipe. This came out tender and perfect. I loved the sandwiches. The cheddar adds a nice balance. I think you are my food soulmate!
Haha, love it!
My slow cooker is glazed ceramic, do I need to adapt anything for this recipe or is my slow cooker just not suitable for this recipe? Thank you
It’ll still work for this recipe but you’ll need to sear your meat in a skillet before adding it to the slow cooker.
Hope this helps. Enjoy!
The roast was so good with the seasoning I thought about no adding the BBQ sauce. I was concerned about no adding any liquid but the roast made enough natural juices and this allowed the outside to get a nice crust. Thanks Again
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
Definitely deliciousness on a roll. I used homemade bbq, because hubby freaked out when he saw how much HFCS was in our (and your) favorite bbq. Other than that this recipe is a home and camping staple. Thank you.
Thanks for dropping by to let me know, Ashley! I’m so glad you guys enjoyed it!
This will be a sure hit for game day! And looks perfect for weeknights too!
Definitely!
These look so fun and tasty!
This looks SO good! A perfect weeknight meal!
Thank you!
Which store bought BBQ sauce works well with this dush?
Mm these look so juicy!
It’s so good Delaney!
That beef looks so tender and juicy! I can’t wait to try this!
Thanks Meghan!
These look irresistible!! I know my whole family will love them – can’t wait to cook them up!
Enjoy!