Shredded Beef Sandwiches

Oh, how I love these shredded beef sandwiches. Inspired by Ree Drummond’s drip beef sandwiches, they are truly one of the easiest and most satisfying meals. You may think that adding an entire jar of pepperonis would make the beef spicy, but it doesn’t. The cooking process takes most of the heat out of the peppers. I suggest making these on a Sunday so you can enjoy the leftovers throughout the week.

pulled beef sandwiches with peppers on white table and brown placemat
fork holding pulled beef with peppers

Beef Sandwich Cooking Tips

If you saute an extra sliced onion in about 2 tablespoons of oil and 1/2 teaspoon of salt and add them to your sandwich, you won't be sorry. The sweet and savory onion flavor is truly delicious with the meat.

I almost always have enough for leftovers. If we are unable to finish the leftovers, I freeze them and use them for a weeknight dinner later in the month.

shredded beef in roll

Even though I love eating the shredded beef in sandwich form, you can easily skip the bread and eat it with rice, roasted veggies, or a side salad. The savory, richness of the meat  pairs perfectly with my Italian salad. I have also brought this dish to a potluck before and people went mad for it! I just served it with hoagie rolls and people couldn't have eaten it fast enough. This recipe will stay in your recipe collection for years to come. I promise.

Recipe: Shredded Beef Sandwiches

One of the most satisfying and easy recipes you'll ever make! Tender beef that is full of flavor. Don't worry the peppers don't make the beef spicy! They just add a nice acidity, which balances the richness of the beef.

Course brunch, dinner, lunch
Cuisine American
Keyword beef, Crock Pot, Dutch Oven, Sandwich, shredded beef, slow cook
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6


  • 1 (3-4) pound chuck roast
  • 2 1/2 cups beef broth
  • 1 cup water
  • 1 16 ounce jar of pepperoncini (peppers and juice)
  • 2 sprigs of rosemary
  • 3 sprigs of thyme
  • 3 garlic cloves peeled
  • 1 onion roughly chopped
  • Salt and pepper as needed
  • Hoagie rolls


  1. In a crockpot, combine all ingredients except the salt, pepper and hoagie rolls. Cook on high for 4-5 hours or until the meat is fall apart tender.
  2. Take meat out of broth and let cool. Once it has cooled enough to handle, shred the meat. At this point, taste the meat for seasoning. If it needs salt and pepper, sprinkle it on. Since it's cooked in beef broth, which is very salty, you may find it needs little seasoning.
  3. Pour the cooking broth through a strainer into another bowl. You can dice the pepperoncinis up and combine them with the meat or discard them. It's personal preference.
  4. Pour the dipping broth in small bowls. Toast the buns in a pad of butter. Fill the buns with plenty of shredded meat. Dip sandwiches in the broth and enjoy!

Other Slow Cooker Mains


hi, I'm leslie

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