Description
These Slow Cooker Shredded Beef Sandwiches feature tender, flavorful tri-tip roast slow-cooked to perfection with a savory blend of seasonings. The beef is seared to develop a rich crust, then simmered in a broth infused with Worcestershire sauce, garlic, onion powder, and rosemary. Served on toasted hoagie rolls with optional caramelized onions, sautéed mushrooms, and melted mozzarella or provolone cheese, these sandwiches are perfect for a comforting and hearty meal.
Ingredients
Units
Scale
Beef and Seasoning
- 3-4 lbs beef Tri-tip roast
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp oil
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
To Serve
- Hoagie rolls
- Caramelized onions or sautéed mushrooms (optional)
- Sliced mozzarella or provolone cheese
- Reserved juices from slow cooker beef, for dipping
Instructions
- Season the Beef: Pat the tri-tip roast dry and evenly coat all sides with Montreal steak seasoning, pressing the seasoning into the meat to enhance flavor absorption.
- Sear the Beef: Heat a large heavy skillet or cast iron pan over medium-high heat and add oil. Once the oil is shimmering hot, sear the beef for 2 to 3 minutes on each side until a deep golden brown crust forms. This step locks in juices and adds flavor.
- Prepare Slow Cooker Base: In the slow cooker, combine beef broth, Worcestershire sauce, onion powder, garlic powder, and dried rosemary. Stir gently to mix the seasonings into the liquid.
- Slow Cook the Beef: Place the seared beef into the slow cooker, turning it in the liquid to coat thoroughly. Cover and cook on low for 7 to 8 hours, until the beef is tender enough to shred easily with a fork.
- Shred the Beef: Transfer the cooked beef to a large bowl. Using two forks, shred the meat finely. Remove and discard any visible excess fat for a cleaner texture.
- Strain and Prepare Juices: Pour the cooking liquid through a sieve into a separate bowl, discarding any solids. Skim off any fat floating on top to retain a flavorful, lean dipping sauce.
- Combine Beef and Juices: Return the shredded beef to the slow cooker and pour in about half of the reserved juices, or enough to keep the meat moist and juicy as it soaks up the flavorful liquid.
- Assemble Sandwiches: Butter hoagie rolls and toast them on a skillet or griddle until golden brown. Pile with warm shredded beef and add optional caramelized onions or sautéed mushrooms. Top with sliced mozzarella or provolone cheese.
- Broil to Melt Cheese: Place assembled sandwiches under the broiler for 1 to 2 minutes, just until the cheese melts and bubbles.
- Serve: Serve the sandwiches hot with the reserved beef juices on the side for dipping to enhance every bite.
Notes
- Makes approximately 6 large hoagie-sized sandwiches or 8 smaller burger-sized ones.
- Nutritional information provided is for the shredded beef portion only, excluding bread and toppings.
- To reduce fat content, skim excess fat thoroughly from the cooking juices before adding to the shredded beef.
- Caramelized onions and sautéed mushrooms add extra flavor but are optional.
- Leftover shredded beef can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 shredded beef sandwich (without bread or toppings)
- Calories: 415
- Sugar: 2g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.2g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
