Shredded Beef Sandwiches Recipe
Shredded Beef Sandwiches Recipe photo by Taste of Home
Next Recipe

Shredded Beef Sandwiches Recipe

Read Reviews
4.5 4 5
Publisher Photo
Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. —Marie Basinger of Connellsville, Pennsylvania
TOTAL TIME: Prep: 30 min. Cook: 8-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 8-1/4 hours
MAKES: 8 servings


  • 3/4 cup cola
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 tablespoon white vinegar
  • 1 teaspoon reduced-sodium beef bouillon granules
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1 beef rump roast or bottom round roast (2 pounds)
  • 2 teaspoons canola oil
  • 2 medium onions, chopped
  • 1/2 cup ketchup
  • 8 hoagie buns, split

Nutritional Facts

1 sandwich: 354 calories, 10g fat (2g saturated fat), 59mg cholesterol, 714mg sodium, 40g carbohydrate (0 sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch.


  1. In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides.
  2. Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture.
  3. Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker.
  4. Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns. Yield: 8 servings.
Originally published as Shredded Beef Sandwiches in Light & Tasty October/November 2004, p29

Reviews for Shredded Beef Sandwiches

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
I_Fortuna User ID: 8342880 227654
Reviewed Jun. 9, 2015

"The dryness someone had is probably due to inferior meat or perhaps the wrong cut or maybe cooked too long. They also left out a good amount of liquid.

I recommend Kashmiri chile powder in lieu of cayenne pepper. It seems to have more flavor to me and it has a good amount of heat, : )"

ruschca21 User ID: 5350267 129737
Reviewed Jun. 9, 2011

"This recipe turned out extremely dry. I followed everything, except I omitted the Worcestershire sauce and the cayenne pepper. I don't think it is necessary to brown the roast before placing in the crockpot. This just made for really dry, tough pieces of meat. I also would add more beef bouillon or some beef gravy to the beef in order to have more moisture. The meat had really good flavor, so the potential is there. I will make again, but with some adjustments to account for the dryness."

loreleit User ID: 2850573 129501
Reviewed Jul. 11, 2008

"This was so good! I made it for a work potluck and everyone loved it. I did cut down on th onion (used 1/2 an onion."

summerhi60 User ID: 2816880 206871
Reviewed Feb. 2, 2008

"What can i add ,Taste of Home has me covered.What a great mag."

Loading Image