Shredded Roast Beef Sandwich

There is nothing better than getting a free meal! I made a Slow Cooker Herb Pot Roast (recipe in categories under roast beef) for supper and since there is only two of us at home, I had plenty of leftovers. All I did was shred the leftover cooked beef, removing bones and fat, and pour in the beef broth from the roast with all those wonderful herbs. Let it sit overnight in the refrigerator. Heat up the shredded beef in the broth, place the shredded beef on a bun and dig in!

Shredded Roast Beef Sandwich



1 beef rump or chuck roast, 3 to 3-1/2 pounds

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp garlic powder

1/2 tsp pepper

1 can 14.5 oz beef broth


Place roast into a slow cooker. Pour the beef broth over the roast. Sprinkle the herbs on top of the roast. Cook on low for 8-10 hours or until tender. Remove beef and shred with a fork. Discard any fatty pieces, bones etc. Place the shredded beef into a bowl and pour the broth from the slow cooker over top of the shredded beef. Cover and let sit overnight in the refrigerator. The next day heat up in the broth and serve on a bun.


Categories: Sandwich

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