Slow Cooker Shredded Beef Roast and Pepper Hoagie Sandwiches
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Hearty and full-flavored, Slow Cooker Shredded Beef Roast and Pepper Hoagie Sandwiches are tender flavorful pieces of beef cooked low and slow in the slow cooker. It doesn’t get any easier than this!
I like using a chuck roast for my slow-cooked roasts. It’s a flavorful and a cheaper cut of meat which is great when feeding a crowd or if you’re on a budget. And, who isn’t on a budget, right? It’s also a tougher cut of meat, so slow cooking is ideal.
Slow Cooker Shredded Beef Roast and Pepper Hoagie Sandwiches
- Big Daddy loves roast beef sandwiches. If you’re not a fan of sandwiches, this shredded beef is equally as tasty when served over rice, mashed potatoes, or quinoa.
- As well, roasted beef is tasty in tacos or quesadillas.
- I almost always choose a boneless chuck roast for my slow-cooked roasts. You can use any of these options: shoulder steak, chuck shoulder pot roast, chuck seven-bone pot roast, beef chuck arm, rump roast or bottom round.
- For my vegetables, I used red and yellow bell peppers and onions. However, yYou can use any color bell pepper that you have on hand or that you prefer.
- Finally, I used a jar of sliced pepperoncini peppers. You can substitute banana peppers or omit them if you don’t like the tang that pickled peppers offer.
Slow Cooker Shredded Beef Roast and Pepper Hoagie Sandwiches
Ingredients
- 2 to 2.5 pound chuck roast boneless
- 15 ounce can fire-roasted tomato
- 6 ounce can tomato paste
- 1/2 cup white onion sliced
- 1 medium bell peppers any color (I used 1 red and 1 yellow bell pepper)
- 16 ounce jar pepperoncini peppers or banana peppers
- 1 teaspoon black pepper freshly ground
- 1 teaspoon salt
- 1 teaspoon garlic powder or 1 clove minced fresh garlic
- 12 slices cheese use your favorite or what you have on hand (provolone, cheddar, mozzarella)
- fresh hoagie rolls
Instructions
- Place roast in a slow cooker. Turn slow cooker on low.
- Stir in tomatoes, tomato paste, onion, bell pepper, pepperoncini peppers, black pepper, salt, and garlic powder.
- Cook on low 6 to 8 hours.
- Remove roast from pan and shred. Return to pan and stir.
- Toast rolls with cheese until golden brown and cheese is melted.
- Spoon meat and sauce over roll.
- Serve immediately.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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Instead of cooking it on low for 6-8 hours, could I cook it on high for a shorter time?
Yes, depending on the size high for 3 to 4 hours.
A little confused about the amount of beef. Is it two 2-1/2 lb roasts or one 2 to 2-1/2 lb roasts? Thanks. Can’t wait to try it!
One 2 to 2.5 pound roast
This is the absolute best beef I’ve ever made! My husband (who I also call Big Daddy) requests this often. When we have leftovers, I serve it over rice – still amazing. Thanks so much for this recipe. I know I’ll be the hero at the next family pot luck.
So happy to hear it’s a hit! My son started the Big Daddy here and it stuck and we love it 🙂