Description
This crockpot shredded beef sandwiches recipe with fresh arugula and homemade aioli is an effortless weekday lunch.
Ingredients
Scale
Shredded Beef:
- 3–5lb. beef shoulder (chuck roast or I’ve used a good thick cut of top sirloin)
- 1 tablespoon garlic powder
- 1/2 tablespoon smoked paprika
- 1/2 tablespoon dry rosemary
- 1/2 tablespoon dry sage
- 1/2 tablespoon cumin
- 1/2 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoon olive oil
- 1/2 red onion, cut into quarters
- 1 cup beef bone broth
Horseradish Aioli:
- 1/2 cup of mayo
- 2 Tablespoons of horseradish
Sandwiches:
- brioche buns
- provolone cheese (optional)
- arugula (optional)
Instructions
Shredded Beef:
- Pat beef dry with a paper towel.
- To a small bowl add, garlic powder, smoked paprika, rosemary, sage, cumin, salt and pepper. Mix together.
- Season both sides of beef shoulder with spice blend.
- Heat a large skillet to high heat.
- Add olive oil to the pan and immediately add seasoned beef. Do a quick sear on both sides for 2-3 mintues.
- Add seared beef to a crock pot, along with 1/2 red onion and beef bone broth.
- Cover and cook on low for 6-8 hours. Until beef is tender and you are able to shred easily.
Horseradish Aioli:
- Add mayo and prepared horseradish to a small bowl, mix together.
Shredded Beef Sandwich
- Preheat broiler to 550°F. Add brioche bun halves to a baking sheet inside facing up. Add a slice of provolone cheese to the top halve of the bun.
- Broil bun halves for 1 -2 minutes until cheese is melted and buns are toasted.
- Remove from oven. Add 1 tablespoon of the horseradish aioli to the bottom bun half. Top with shredded beef and a handful of arugula. Serve.
