Crock-Pot Pulled Beef Pot Roast Sandwiches are one of my all-time favorite dump-and-go summer meals. After searing the beef and onions on the stove-top, the crock-pot does the rest of the work, cooking the meat to pulled perfection.
1cupchicken brothVegetable or beef broth will also work.
1TBchopped fresh rosemaryabout 3 sprigs
burger bunsI like Silver Springs brand
Sandwich Toppings
1TBsoftened butterper sandwich
2picklesper sandwich
1slicecheeseper sandwich, I like sharp cheddar
sauerkraut
mayonnaise
Instructions
Sprinkle the chuck roast with a generous helping of salt and pepper on each side. Set aside.
In a large skillet, over medium-high heat, add the olive oil until hot, but not smoking. Add the halved onions and saute just until brown and translucent, about 4-5 minutes. Note: I've learned some ceramic crock-pots may be used on the stove-top in place of a skillet. You will want to check with your crock-pot manufacturer before trying this. Push the onions off to the side of the skillet.
Add the chuck roast to the center of the hot skillet and brown on each side for 3-4 minutes. Remove the skillet from the heat.
Add the onions and chuck roast to the crock-pot. Pour the broth over the top and the fresh rosemary.
Cook on high for 4-5 hours, or on low for 8 hours.
Notes
To Assemble: After the cooking time, shred the meat and onions (in the crock-pot with the "juice") using two forks. Turn the oven broiler on low. Butter the inside of each bun half, then place the meat inside the buns. Top with pickles, sauerkraut, a slice of cheese. Place each sandwich on a cookie sheet and broil until the cheese is melted and the buns are toasty and warm, about 7 minutes. Serve the warm sandwiches with mayonnaise.Find my favorite kitchen essentials, here.