Crock-Pot Comfort: Hearty Hot Beef Sandwiches

Making hot beef sandwiches in a crock pot is a great way to feed a crowd with minimal effort. This easy slow cooker recipe is perfect for tailgating, family gatherings, or a delicious weeknight dinner. The key to this dish is slow-cooking the beef until it's fall-apart tender, infusing it with flavour, and then piling it high on a bun with some of the tasty cooking juices.

Choosing the right cut of beef

When it comes to making hot beef sandwiches in a crockpot, choosing the right cut of beef is essential to ensure your sandwich is juicy and full of flavour. Here are some tips and recommendations to help you select the best beef for your slow-cooked sandwich masterpiece:

Leaner Cuts for Sandwiches

For a hot beef sandwich, it is best to opt for a leaner cut of beef. Leaner cuts are easier to slice thinly for sandwiches and will provide a better texture and mouthfeel. Look for cuts with less marbling, as the fat in these cuts can become tough and chewy when cooled, making for an unpleasant sandwich experience.

Round Cuts

Round cuts, such as bottom round or eye round, are excellent choices for hot beef sandwiches. These cuts are among the leanest available and can be sliced into large, even slices with a generous surface area. Bottom round, in particular, is a good option as it comes from large muscles and has minimal fat to pick out before serving.

Loin Cuts

Some loin cuts, such as top loin, can also work well for hot beef sandwiches. While these cuts have more fat, it is primarily gathered at the surface, making it easy to trim off after cooking. The fat on a top loin roast will baste the meat as it cooks, adding flavour and moisture.

Chuck Roast

If you're looking for a tender and flavourful option for your crockpot sandwich, chuck roast is a great choice. This cut is commonly used in slow-cooked dishes, and while it has more fat than some other cuts, it can be trimmed as needed. Chuck roast is ideal for pulling or shredding, making it perfect for sandwiches.

Sirloin

Sirloin is another option for your hot beef sandwich, although it may not hold up as well in the crockpot. Sirloin is typically used for Italian beef sandwiches and is better suited for slicing rather than shredding. If you do opt for sirloin, consider searing it first to add flavour and then slow-cook it until it's fork-tender.

When choosing the right cut of beef for your hot beef sandwiches, consider the amount of fat, the desired texture, and how you plan to cook and serve the meat. Leaner cuts are generally better for slicing, while fattier cuts like chuck roast are ideal for pulling or shredding. Remember to trim any large pieces of fat before placing the meat in your crockpot, and always cook until tender for the best sandwich experience.

Preparing the crock pot

The first step in preparing your crock pot for hot beef sandwiches is to select the right size. For this recipe, you will need a crock pot that is at least 4 quarts in size. If you are using a crock pot that is larger than 4 quarts, that is fine, but do not use one that is smaller.

Once you have selected the appropriate crock pot, it's time to start assembling the ingredients. Place the beef roast into the crock pot. If you are using a chuck roast, be sure to trim any large pieces of fat before placing it in the crock pot. You can also cut the roast into a few large pieces to ensure even cooking.

Now it's time to add the seasonings. For a basic hot beef sandwich, simply sprinkle a small amount of salt, pepper, and onion powder onto the beef. If you want to get a little more creative with your seasonings, you can try a packet of Italian dressing mix, or a blend of Italian seasoning, sugar, garlic powder, onion powder, salt, pepper, and dried thyme.

Next, it's time to add the liquid. In a small bowl, whisk together the gravy packets and water until smooth, or use beef broth or beef stock for extra flavour. You can also add beer for a unique twist. Pour the liquid over the roast, making sure to cover it evenly.

At this point, you can also add some sliced pepperoncini peppers and a splash of their juice for a tangy, briny flavour. If you want to include some vegetables, try adding onions and mushrooms, but be aware that they may make the gravy a little runny.

Finally, cover the crock pot and set it to cook on low for 8-10 hours, or on high for 5-6 hours if you're short on time.

Your crock pot is now ready to go! Simply follow the remaining steps for your chosen recipe, and you'll have delicious hot beef sandwiches that are sure to impress.

Cooking the beef

The beef is the star of the show! The cut of beef you use will determine how tender your sandwich is and how much fat you will need to skim before serving.

The most popular cut of beef for this recipe is chuck roast, which is tender and flavourful. Rump roast is also a good option, as is bottom round roast, which has less fat and shreds up nicely. If you want to use a different cut of beef, top sirloin, top round, or brisket would also work well.

Before cooking, trim any large pieces of fat off your beef and cut the roast into large chunks. If you are using a rump roast, you may want to sear the beef on both sides before adding it to the slow cooker to add extra flavour to the dish.

Place the beef into your slow cooker. If you are using rump roast, pour a hot herb mixture of water, salad dressing mix, oregano, basil, parsley, onion salt, garlic powder, bay leaf, salt, and black pepper over the meat. If you are using chuck roast or bottom round roast, sprinkle Italian dressing mix, Italian seasoning, granulated sugar, garlic powder, onion powder, salt, pepper, and dried thyme over the beef.

Add pepperoncini peppers, giardiniera, and beef broth to the slow cooker. If you are using rump roast, you will need to cook the beef for 10 to 12 hours on low or 4 to 5 hours on high. For chuck roast or bottom round, cook on low for 8 to 10 hours.

Once the beef is tender, remove it from the slow cooker and shred it with two forks. Place the shredded beef back into the juices in the slow cooker and cook for an additional 20 minutes to half an hour.

And that's it! Your beef is ready to be piled high on a hoagie bun with provolone cheese and additional toppings, such as roasted sweet peppers, lettuce, tomatoes, and red onions.

Shredding the beef

Single-Fork Shredding Technique

Let the beef cool down slightly so that it's safe to touch without burning your skin. Place the beef on a cutting board and hold it steady with your non-dominant hand. Identify the direction of the beef grain, then use a fork to scrape along the grains, ripping off pieces of beef as you go. It will be easiest to hold the beef so that the grain runs towards you. As you scrape, draw the fork down the length of the grain. You may need to pause occasionally to manually remove pieces of beef from the fork when the prongs get clogged. If you see any gristle in the beef, discard it, then continue shredding.

Double-Fork Shredding Technique

Allow the beef to cool slightly before shredding. Place two forks into the beef so that they are adjacent and back-to-back. Then, pull the forks in opposite directions to shred the beef. You should ideally shred the beef along the grain, rather than against it, as this will be easier and quicker. If the beef doesn't fall off naturally, peel it off the fork and continue shredding. Discard any gristle or fat as you go.

Using a Stand Mixer

If you have a stand mixer, you can use this to shred the beef. Cut the beef into medium-sized chunks and place them into the bowl of the mixer, filling it halfway. Add a ladle or two of broth to help the process along, but be careful not to add too much liquid. Attach the paddle to the mixer and turn it on at the lowest speed. Keep an eye on the beef until it reaches your desired texture.

Serving the sandwich

Once your beef is cooked, shredded, and sauced, it's time to serve your hot beef sandwiches.

First, you'll need to choose your bread. Hoagie rolls are a popular choice, but you could also opt for Italian rolls, slider buns, or even crusty rolls. If you're serving a large group, it might be a good idea to provide a variety of bread options so your guests can choose their favourite.

Next, you'll want to toast your buns. This step is optional, but it adds a nice touch of texture to your sandwich. Place your buns on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for 5 to 7 minutes.

Now it's time to assemble the sandwiches. Start by scooping a generous portion of the shredded beef onto the bottom half of each bun. Don't be shy—these sandwiches are meant to be piled high! Drizzle some of the juices over the beef, being sure to get plenty of that yummy, messy sauce.

If you're adding cheese, now is the time to do so. Provolone is a classic choice, but you could also try mozzarella, Monterey Jack, or Gouda. Place the cheese on top of the hot beef, allowing it to melt slightly from the heat.

Finally, top your sandwich with additional toppings like pepperoncini, giardiniera (Italian pickled vegetables), roasted sweet peppers, lettuce, tomatoes, red onions, pickles, olives, Italian dressing, or onion buns.

Place the top half of the bun on your sandwich, and serve immediately. These sandwiches are best enjoyed warm, so dig in while they're still hot!

Frequently asked questions