Description
These Shredded Beef Sandwiches are a hearty, flavorful slow cooker recipe featuring tender tri-tip roast seasoned with Montreal steak seasoning and aromatic spices. The beef is seared to develop a rich crust before slow cooking in a seasoned broth until fork-tender. Served on toasted hoagie rolls with melted cheese and optional caramelized onions or sautéed mushrooms, these sandwiches make a perfect comforting meal with juicy, savory meat and a delicious dipping jus.
Ingredients
Units
Scale
Beef and Seasoning
- 3-4 lbs beef tri-tip roast
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp oil
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
Cooking Liquids
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
To Serve
- Hoagie rolls
- Caramelized onions or sautéed mushrooms (optional)
- Sliced mozzarella or provolone cheese
- Reserved juices from slow cooker beef, for dipping
Instructions
- Season the Beef: Pat the Montreal steak seasoning evenly over all sides of the tri-tip roast, pressing the seasoning into the meat to ensure good coverage and flavor penetration.
- Sear the Beef: Heat a large heavy skillet or cast iron pan over medium-high heat and add the oil. Once hot, sear the beef for 2-3 minutes per side until a deep golden brown crust forms, enhancing flavor and sealing in juices.
- Add Cooking Liquids to Slow Cooker: In the slow cooker, combine beef broth, Worcestershire sauce, onion powder, garlic powder, and dried rosemary. Stir to mix the ingredients evenly.
- Slow Cook the Beef: Place the seared tri-tip into the slow cooker and turn to coat it thoroughly with the seasoned broth. Cover and cook on low heat for 7-8 hours or until the beef is very tender and shreds easily with a fork.
- Shred the Beef: Remove the cooked beef from the slow cooker and transfer it to a large bowl. Using two forks, shred the meat into bite-sized pieces. Remove and discard any excess fat for leaner meat.
- Strain and Prepare the Juices: Strain the liquid from the slow cooker through a sieve into a separate bowl, discarding any solids. Skim off and discard excess fat floating on top, reserving the remaining flavorful juices for dipping.
- Moisten the Shredded Beef: Return the shredded beef to the slow cooker and pour in about half of the reserved liquid (or enough to keep the meat juicy and moist). Stir to combine and heat gently if needed.
- Prepare the Sandwiches: Toast hoagie rolls buttered on a skillet or griddle until golden brown. Layer the shredded beef on the rolls, adding caramelized onions or sautéed mushrooms if desired. Top with slices of mozzarella or provolone cheese.
- Melt the Cheese: Place the assembled sandwiches under a broiler for 1-2 minutes until the cheese is melted and bubbly.
- Serve: Serve the sandwiches hot with reserved beef juice on the side for dipping, enhancing each savory bite.
Notes
- Makes 6 hoagie-sized sandwiches or 8 smaller burger-sized sandwiches.
- Nutritional information applies to shredded beef only, excluding bread and toppings.
- For added flavor, caramelize onions or sauté mushrooms to serve alongside the beef.
- Use leftover reserved juices as a dipping sauce to keep sandwiches moist and flavorful.
- Tri-tip roast can be substituted with chuck roast if desired, adjusting cook time slightly.
Nutrition
- Serving Size: 1 sandwich (excluding bread and toppings)
- Calories: 415
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 140 mg
