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Slow-Cooked Shredded Beef Sandwiches

In Auburn, Kansas, Myra Innes finds it easy to feed a crowd with this tender and tasty beef on hamburger buns. "The recipe came from my grandchildren's third grade teacher, and it remains one of our favorites," she says.
  • Total Time
    Prep: 10 min. Cook: 10 hours
  • Makes
    12 servings

Ingredients

  • 1 boneless beef chuck roast (3 pounds)
  • 1 medium onion, chopped
  • 1/3 cup white vinegar
  • 3 bay leaves
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon garlic powder
  • 12 hamburger buns, split

Directions

  • Cut roast in half; place in a 3-qt. slow cooker. Combine onion, vinegar, bay leaves, salt if desired, cloves and garlic powder; pour over roast. Cover and cook on low for 10-12 hours or until the meat is very tender. Discard bay leaves. Remove meat and shred with a fork. Serve on buns.
  • Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts
1 sandwich: 318 calories, 13g fat (5g saturated fat), 74mg cholesterol, 264mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 27g protein.

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