Slow Cooker Pot Roast Sandwiches

My Slow Cooker Pot Roast Sandwiches are piled high with tender, slow-cooked beef and a scrumptious way to enjoy dinner. Save this recipe to Pinterest now so you can always find it!

With the Super Bowl on the way, I thought this would be the perfect time to share my Slow Cooker Pot Roast Sandwiches. We had one of those weeks where I needed an easy dinner that cooked while I did other things and my whole family really loves this recipe. The drippy sandwiches with tender beef and melty provolone cheese are truly mouthwatering and a simple way to serve a lot of people. They are full of layers of flavor in each bite and will be a recipe that is requested often after you make them just once. 

The meat for the Slow Cooker Pot Roast Sandwiches

When it comes to picking out the meat for the sandwiches, I use a chuck roast. I get a roast that is 3-4 lbs. (the meat in the photo was on a roast that was 3.18 lbs.) The meat is cut into 3-4 inch pieces. This will help it to cook faster than leaving it whole and makes it nice and shreddable. Before adding the dry spices to the meat, cut it up and then remove any large chunks of fat. As long as the meat is nicely marbled, it will have plenty of flavor for the pot. All the extra fat chunks will just add grease. 

The spice rub

Once the meat has been chopped you want to add the spice rub to it. First, I add about 2 tablespoons of extra virgin olive oil to it and mix it with my hands. Then the spices are added. This includes oregano, rosemary, thyme, onion powder, garlic salt, coarse sea salt and fresh cracked pepper. The rub is sprinkled over the meat in a bowl and then I toss it with my hands to make sure it is all nicely covered. 

Searing the meat

Before everything goes into the slow cooker, you want to sear it. I will sear it for 2 minutes on the largest two sides and then 30 seconds on the remaining sides. If it is not perfectly seared when you remove it, do not worry about it. It will still cook up nicely when you add it back to the pot. 

Making the sauce

I have a slow cooker with a sauté function. It is this one {HERE}. I have really loved it and have had it for several months. I bought it specifically for this function because I did not want to have to continue to sauté in a separate pan. If your slow cooker does not have the sauté function, then you will need to use a separate sauté pan for the beginning part of the recipe (the searing of the meat included). 

Once the meat has been seared I remove it from the pot and then set it aside. Then a little more extra virgin olive oil is added and the onions, shallots and garlic is added. Butter is used to make everything nice and tender and then a little flour is added. Next red wine is mixed in and reduced. 

Slow cooker

If you have been making this in a sauté pan so far, this is the time to move everything in the pan to the slow cooker. If you have the slow cooker with that sauté function then just continue moving right along. The beef broth is now added and then the final ingredients are also added. The sauce is made with a lovely combination of balsamic vinegar, Dijon mustard, Worcestershire sauce and soy sauce. Some fresh herbs and bay leaves are added for a little more flavor before placing the lid on the slow cooker. The full instructions for making the Slow Cooker Pot Roast Sandwiches are in the recipe card below. 

Time for the slow cooker

When you are slow cooking, the best way to cook any meat is on low. I know some people like to use high to speed things along. However, a hight heat is going to risk drying out your meat and it will also not come out as tender. The Slow Cooker Pot Roast meat is cooked for 3 hours and it comes out beautifully shreddable. It only takes three hours because we have cut it into pieces. If you are making this during a work day, the slow cooker should automatically move it to warm when it is done. 

Finishing touches

To finish everything off I like to use French Bread. I broil this with a little olive oil for about 1 minute and 30 seconds. Then I add the provolone cheese and the meat. If you want to melt the cheese, put the whole sandwich back in the broiler for 30 seconds. Then serve it with some of the sauce in the slow cooker for dipping!

Do I have to use this with sandwiches?

No, you do not have to make sandwiches for this. In fact, Kevin said can we have this again with mashed potatoes? So if you want you can serve it with mashed potatoes or even just roasted potatoes too. I think rice would even be good. The meat would also be wonderful in a taco. 

Tips for making my Slow Cooker Pot Roast Sandwiches

• Make sure to cut off those extra large side pieces of fat as long as your meat is nicely marbled. 
• Make sure to use those fresh herbs. They really add some nice flavor to the dish. 
• Really try to stay with that slow cooker setting time of 3 hours for the best outcome. 
• To save the leftovers, place them in an airtight container in the refrigerator. They will keep for about 4 days. The fat will rise to the top and harden so keep that in mind for reheating. 
• When reheating, you can do that in the microwave for about 4 minutes (in a microwaveable safe container) or you can reheat this on the stove top in a sauté pan. 

Looking for more easy recipes?

If you love a delicious slow cooker recipe like my Slow Cooker Pot Roast Sandwiches or other easy recipes, try these too!

• Slow Cooker Creamy French Mustard Chicken {HERE}
• Slow Cooker Meatball Sandwiches {HERE} (Done up Halloween style)
• Slow Cooker Sun Dried Tomato Chicken with Polenta {HERE}
• Slow Cooker Lemon Chicken {HERE}
• Slow Cooker/Instant Pot Chicken Tortilla Soup {HERE}
• Instant Pot Pulled Pork Sandwiches {HERE}
• French Onion Roast Beef Slider {HERE}
• Reuben Slider Sandwiches {HERE}

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Thank you so much for visiting today, friends! I hope that you love the Slow Cooker Pot Roast Sandwiches. You can find a full, printable recipe below. Happy eating!

Slow Cooker Pot Roast Sandwiches

My Slow Cooker Pot Roast Sandwiches are piled high with tender, slow-cooked beef and a scrumptious way to enjoy dinner. Save this recipe to Pinterest now so you can always find it!

4 from 1 vote

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: pot roast sandwiches, slow cooker pot roast, slow cooker pot roast sandwiches

Prep Time: 10 minutes minutes

Cook Time: 3 hours hours 20 minutes minutes

Servings: 6 - 10 sandwiches

Author: Rachel

Equipment

• Slow cooker with sauté capabilities If your slow cooker cannot sauté, do steps 1-4 in a sauté pan on the stove.

Ingredients

Ingredients for the rub on the chuck roast

• 1 3-4 lb chuck roast, cut into 3 to 4 inch pieces with large chunks of fat removed
• 1 tbsp dried oregano
• 2 tsp garlic salt
• 1/2 tbsp dried rosemary
• 1/2 tbsp dried thyme
• 1/2 tbsp coarse sea salt
• 1 tsp onion powder
• 1 tsp fresh cracked pepper
• 4 tbsp extra virgin olive oil, divided

Ingredients for the sauce

• 1-2 tbsp extra virgin olive oil If you are using the sauté function on the slow cooker, use 1. If you are doing step 3 in a sauté pan, use 2.
• 1/2 large white onion, sliced thin
• 1 large shallot, sliced thin
• 4 cloves minced garlic
• 2 tbsp butter
• 2 tbsp flour
• 1/2 cup red wine
• 2 1/2 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 2 tbsp Dijon Mustard
• 1 1/2 tsp balsamic vinegar
• 3 sprigs fresh oregano
• 3 sprigs fresh thyme
• 3 bay leaves

Ingredients for serving

• Extra virgin olive oil Exact amount will vary based on how many people you are serving. Figure 1 tbsp per piece of bread.
• 4 inch pieces of French bread or hoagie roll
• Provolone cheese, optional 1 - 2 pieces per sandwich

Instructions

• Pat the chuck roast dry. Cut the chuck roast into 3-4 inch pieces and cut off and discard any large pieces of fat. As long as the meat is properly marbled, you do not need the extra chunks of fat to add flavor. Place the piece into a large bowl and mix together the spice ingredients. Drizzle on 2 tablespoons of extra virgin olive oil and then shake on the spice mix onto the meat. Incorporate it through the meat by using your hands until it is all covered.
• In the slow cooker with the sauté function on, or in a large sauté pan, add in the extra virgin olive oil and heat. When it is shimmering, add the beef and cook for 2 minutes on the two largest sides. Then sear for 30 seconds on the other sides. If it all doesn't cook perfectly right now or you miss a sear on a side that is fine. When it is done, remove it all from the slow cooker/pan and set aside in a bowl or on a plate. Do not use a paper towel to absorb anything.
• In the slow cooker on the sauté function or in the sauté pan, add in the extra virgin olive oil for the sauce ingredients. 1 tablespoon if you are using the slow cooker sauté function and 2 if you are using a sauté pan. When it is heated, add the onions and cook for 2 minutes. Then add the shallots and cook for 2 minutes. Then add the garlic and cook for 1 minute.
• Add the butter and mix everything together until it melts and cook for about 2 minutes. Then add in the flour and stir until it is coating all the ingredients. Add in the red wine and let that reduce down by 2/3. ***If you made this part in a sauté pan, move it to the slow cooker now.***
• Add in the beef broth, Worcestershire sauce, soy sauce, Dijon mustard and balsamic vinegar. Then whisk it together until the Dijon mustard is incorporated. Next add the fresh oregano, fresh thyme and bay leaves.
• Place the meat back in the pan and any of the juices that have gathered on the plate. Spoon the sauce over the pieces of meat. Cover and slow cook on low for 3 hours.
• When the time is up, remove the meat from the slow cooker and shred it. Then place the meat back in the slow cooker to keep it warm.

Instructions for toasting the French bread

• Turn the oven to broil and cut the French bread in half. Brush the inside of the roll with 1 tablespoon of extra virgin olive oil and then broil for about 1 minute and 30 seconds. Watch your broiler if you have one that is very close to the item being broiled. You may need less time.
• When the roll is done, add on the cheese and add on the pot roast meat. Broil again for 30 seconds to melt the cheese. Then serve with a bowl of sauce/gravy on the side for dipping.