Slow Cooker Pot Roast Sandwich | It's Only Food w/ Chef John Politte

beef chuck roast

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder can be more affordable and still tender when slow-cooked.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Processed cheese can be less expensive while still melting well.

beef broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Using bouillon cubes is a cost-effective way to add flavor.

sandwich rolls

🥗Healthier: whole grain rolls

💰Cheaper: white bread

White bread is often cheaper and can be used for a simpler sandwich.

Welcome to the kitchen and introduce the dish: slow cooker shredded beef sandwiches.

Show the ingredients: 3 pound chuck shoulder pot roast, onion, McCormick's slow cooker savory pot roast seasoning blend, mozzarella cheese, and onion buns.

Add the entire packet of McCormick's seasoning blend to the meat.

Add about 1 tablespoon of insane steak and chop seasoning to the meat.

Rinse and pat dry the meat before placing it in the slow cooker.

Add 1 cup of water to the slow cooker.

Set the slow cooker to high and cover it with the lid.

Leave the slow cooker for about 6 hours, checking for tenderness.

After 6 hours, check the meat; it should be starting to fall apart.

Let the meat cook for an additional half hour for more tenderness.

Shred the cooked beef with two forks.

Prepare two onion buns and place shredded beef on them.

Top the beef with mozzarella cheese.

Place the sandwiches in the oven to melt the cheese.

Once the cheese is melted, remove the sandwiches from the oven and prepare for serving.

Garnish the sandwiches with peppers and pickles for color and flavor.

Present the sandwich and describe the taste and texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens