A beef chuck roast sandwich is a mouthwatering creation that features tender, slow-cooked beef chuck roast shredded and infused with savory flavors. The roast is seasoned, cooked until succulent, and paired with sautéed onions, bell peppers, and mushrooms. This rich and hearty filling is piled onto toasted steak rolls and complemented by a delightful combination of mayo, melted provolone cheese, crisp lettuce, and juicy tomatoes. The result is a satisfying sandwich that harmoniously blends the robust taste of beef with a medley of vegetables, creating a delightful symphony of textures and flavors in every bite.
Rub the roast with olive oil, salt, black pepper, garlic powder, and optional red pepper flakes. Make sure to coat the roast evenly with the seasoning.
Crockpot Setup:
Place the seasoned beef roast in the slow cooker.
Layer the sliced onions, green bell peppers, mushrooms, and garlic cloves on top of the roast in the slow cooker.
Pour the Italian dressing and beef broth over the vegetables and roast. This will provide moisture and flavor as the ingredients cook.
Cooking
Cover the slow cooker with its lid.
Cook on low heat for 8-10 hours or on high heat for 4-5 hours. Cooking times may vary, but the goal is to have the beef become tender and easy to shred.
Shred the Beef
Once the cooking time is complete, carefully remove the beef roast from the slow cooker.
Use two forks to shred the beef. It should be tender enough to pull apart easily.
Combine and Finish
Return the shredded beef back to the slow cooker, mixing it with the cooked vegetables and juices. This will help the beef soak up the flavors.
Allow the mixture to heat for a short while in the slow cooker, so the flavors meld.
Assemble the Sandwiches
Toast the steak rolls until they’re lightly crispy.
For assembling the sandwiches, you can spread mayo on the rolls, add provolone cheese, lettuce, tomatoes, and the shredded beef and vegetable mixture.