Can I use a different cut of beef?

Yes! While chuck roast is ideal for Slow Cooker Beef & Cheddar Sandwiches because it becomes incredibly tender, you can also use bottom round or brisket. Just make sure it’s a marbled cut so it stays juicy after hours of slow cooking.

What’s the best cheese to use besides cheddar?

Cheddar gives that classic sharp, creamy melt, but provolone or Monterey Jack are great alternatives. They both pair beautifully with the rich beef jus and add a slightly different flavor profile.

Can I prepare the beef the day before?

Absolutely. You can cook and shred the beef a day in advance, then refrigerate it in its jus. The next day, reheat it slowly on the stove before assembling your sandwiches. The flavor actually deepens overnight!

How can I make these sandwiches more flavorful?

Try adding caramelized onions or a thin layer of horseradish mayo for a little kick. Toasting the buns in butter before assembling also adds a rich, golden flavor that complements the juicy beef perfectly.

Can I use a pressure cooker or Instant Pot instead?

Yes, you can. Cook the beef on high pressure for 1 hour , then allow a 15-minute natural release . You’ll get the same tender results in less time, but the slow cooker still wins for that deep, all-day flavor.

Slow Cooker Beef & Cheddar Sandwiches | 5-Star Comfort Classic

Description

Slow Cooker Beef & Cheddar Sandwiches are juicy, cheesy, and full of rich, savory flavor. Tender shredded beef cooked low and slow, topped with melted cheddar on toasted brioche buns — the ultimate comfort meal.

Ingredients

3 lbs beef chuck roast

1 packet onion soup mix

1 cup beef broth

1 tablespoon Worcestershire sauce

½ teaspoon black pepper

1 teaspoon garlic powder

6 sandwich rolls or brioche buns

6 slices cheddar cheese

Optional: caramelized onions or pickles for topping

Instructions

1. Add the beef chuck roast, onion soup mix, beef broth, Worcestershire sauce, black pepper, and garlic powder to the slow cooker. Stir slightly to coat the beef evenly.

2. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours until the beef is fork-tender.

3. Remove the beef and shred it with two forks. Return the shredded meat to the crockpot and stir it into the savory jus.

4. Toast your sandwich rolls or brioche buns until golden.

5. Pile the shredded beef onto the buns, add a slice of cheddar cheese, and spoon some warm jus over the meat to melt the cheese.

6. Add caramelized onions or pickles if desired and serve hot with extra jus on the side.

Notes

For best flavor, cook the beef on LOW for the full 8 hours — the meat becomes incredibly tender.

Store leftovers by separating the beef and jus from the buns; refrigerate for up to 4 days or freeze for up to 3 months.

Reheat beef gently on the stove with a splash of broth to loosen the sauce before assembling fresh sandwiches.

To add extra flavor, toast the buns in butter and layer with caramelized onions or a dash of horseradish mayo.

Prep Time: 10 mins
Cook Time: 8 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 530
Sugar: 5g
Sodium: 980mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 42g
Cholesterol: 115mg

Keywords: Slow Cooker Beef & Cheddar Sandwiches, crockpot beef sandwiches, cheesy beef sandwich recipe, comfort food dinner