Description
Juicy, fork-tender shredded beef sandwiches made effortlessly in a slow cooker, perfect for gatherings or weeknight dinners.
Ingredients
Scale
- 3–4 lbs beef Tri-tip roast
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp neutral oil (vegetable or canola)
- 2 cups beef broth (low-sodium)
- 2 Tbsp Worcestershire sauce
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
- Hoagie Rolls
- Caramelized onions or sautéed mushrooms (optional)
- Sliced mozzarella or provolone cheese
- Reserved juices from slow-cooked beef for dipping
Instructions
- Season beef all over with Montreal steak seasoning and press it into the meat.
- Heat a large skillet over medium-high heat, add oil, and sear the meat for 2-3 minutes per side until golden brown.
- In a slow cooker, add beef broth, Worcestershire, onion powder, garlic powder, and rosemary.
- Set the meat into the juice and turn to coat it, placing it fat-side up.
- Cover and cook on low for 7-8 hours or until easily shredded with a fork.
- Transfer beef to a bowl and shred with forks, discarding excess fat.
- Strain the cooking liquid and keep it as a dipping sauce.
- Add shredded beef back to the slow cooker with some of the reserved liquid.
- Toast hoagie rolls, pile on the beef, add onions or mushrooms if using, and a slice of cheese.
- Broil assembled sandwiches for 1-2 minutes to melt cheese and crisp the roll.
Notes
Serve with reserved jus for dipping and consider adding a topping bar for extra flair.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg