Slow Cooker Shredded Beef Subs

 

photo 4Sometimes I think I actually use my slow cooker more often in the summer months than I do during cold weather. Not only do I love the convenience, but also the fact that I get to keep my kitchen cooler because I don’t have to turn on the oven. These subs are an easy favorite for week night meals, family gatherings, reunions, and even tail gating and watch party events. Enjoy! 

3-4 lb. beef chuck roast, cut into 5-6 large chunks
1-2 Tbs. canola oil
1 red onion, sliced
1 cup barbecue sauce
1/3 cup Copper Leaf Apricot Pepper Jelly (or substitute your favorite pepper jelly)
2 Tbs. spicy brown mustard
3/4 cup salsa
12 kaiser rolls, split and toasted

Place oil into a large Dutch oven over medium high heat. When oil is hot, add beef, a few chunks at a time, browning off each chunk on all sides.

Place browned beef into a greased slow cooker that is preheated on the low setting.

photo 1Top beef with sliced red onions. In a small bowl, combine barbecue sauce, jelly, mustard and salsa; pour mixture over onions and beef in slow cooker. Cover slow cooker and cook on low 6-7 hourly , or until beef is super fork-tender.

photo 3Remove beef to a cutting board; using two forks, shred beef. Serve warm on toasted kaiser rolls, adding sauce from the slow cooker, as desired.

Serves 8-10

Let’s Get You Cookin’,
Chef Alli

Tags:

Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

Leave a Comment