Description
Slow‑cooked shredded beef piled on buns with melted cheddar and savory sauce for a hearty sandwich.
Ingredients
- 2‑3 lb (≈1‑1.4 kg) chuck roast
- 2 teaspoons dried minced onion
- 1 teaspoon Montreal steak seasoning (or steak seasoning blend)
- 1 tablespoon Worcestershire sauce
- 1½ cups Arby’s sauce (or similar barbecue/sandwich sauce), plus extra for topping
- 1 cup cheddar cheese sauce
- 6 onion rolls (or buns of choice)
Instructions
- Place the chuck roast in the bottom of a 6‑quart slow cooker.
- Sprinkle the roast with the dried minced onion and steak seasoning. Pour Worcestershire sauce over it.
- Pour 1½ cups Arby’s sauce over the roast.
- Cover and cook on LOW for 8 hours (or on HIGH for about 4 hours), until the beef is very tender and shreds easily.
- When done, shred the beef with two forks, stirring it into the cooking juices.
- Turn the slow cooker to “warm” to keep the beef hot while assembling sandwiches.
- Warm the cheddar cheese sauce separately.
- Split the rolls, pile on shredded beef, drizzle or spoon on cheese sauce, and additional Arby’s sauce if desired.
- Serve immediately.
Notes
- For extra flavor, you can sear the outside of the roast before slow cooking.
- If you don’t have Arby’s sauce, use a barbecue sauce or your favorite sandwich sauce.
- Use sliced or shredded cheddar instead of cheese sauce if you prefer—it will melt from the hot beef.
- Toast or butter the buns for more texture and flavor.
- Store leftover shredded beef in the refrigerator up to 3 days. Reheat gently.
Nutrition
- Serving Size: 1 sandwich
- Calories: 668 kcal
- Sugar: ≈30 g
- Sodium: ≈1594 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: ≈10 g
- Trans Fat: 1 g
- Carbohydrates: 68 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 108 mg
