Slow Cooker Shredded Beef Breakfast Sandwich with Caramelized Onions

Steps

1. 1

   Trim and season the beef

   • Remove the beef chuck roast from the refrigerator (it should already be at room temperature).
   • Trim any excess fat from the surface, leaving a thin layer for flavor.
   • Pat the meat dry with paper towels.
   • Season both sides generously with 1 tsp kosher salt and ½ tsp freshly ground black pepper.

   + Show details− Hide details

   Ready when: Beef is trimmed and evenly seasoned on all sides

   Tip: Keep a thin layer of fat on the roast; it will render into the braising liquid and add richness.

2. 2

   Sear the beef (optional but recommended)

   • Heat a large skillet over medium-high heat until very hot, about 2 minutes.
   • Place the seasoned beef in the skillet and sear for 3 minutes on one side without moving it.
   • Flip and sear the opposite side for 3 minutes.
   • This builds a flavorful brown crust.
   • If you prefer to skip this step (it won't hurt the final result), move directly to the next step.

   + Show details− Hide details

   Ready when: Dark brown crust forms on the seared sides

   Tip: Don't move the meat while searing; let it sit undisturbed so the crust develops fully.

3. 3

   Layer the slow cooker

   • Place the roughly chopped onion (about 1 cup) and minced garlic (from 4 cloves) in the bottom of a 6-quart slow cooker.
   • Set the seared beef (or raw beef if you skipped searing) on top of the vegetables.
   • Sprinkle the 1 tsp dried thyme and 2 bay leaves over the beef.
   • Pour 1 cup beef broth and 2 tbsp Worcestershire sauce around (not directly over) the beef; the liquid should come about halfway up the side of the roast.

   + Show details− Hide details

   Tip: Don't pour liquid directly over the seared beef; you want the crust to stay visible and contribute its color and flavor to the broth.

4. 4

   Slow cook the beef until tender

   • Cover the slow cooker and set to LOW.
   • Cook for 6 to 8 hours, until the beef is very tender and shreds easily with a fork.
   • Cooking time varies by slow cooker and roast size; 7 hours is typical for a 3 lb roast.
   • Resist the urge to peek too often; opening the lid lets out heat.
   • At the 5–6 hour mark, you can begin caramelizing the onions for the topping (see next step).

   + Show details− Hide details

   Ready when: Beef is very tender and shreds easily with a fork or meat shredder with minimal resistance

   Tip: Use a meat thermometer if unsure: the beef should reach at least 190°F internal temperature for optimal tenderness, though slow cookers often push it higher.

5. 5

   Caramelize the fresh onions

   • While the beef cooks (ideally in the last 1–2 hours, or anytime that's convenient), prepare the caramelized onion topping.
   • Melt 2 tbsp unsalted butter in a large skillet over medium heat.
   • Add 3 large yellow onions, thinly sliced (about 6–7 cups total), along with ¼ tsp kosher salt and a pinch of sugar.
   • Stir occasionally and cook for 35–45 minutes, until the onions are deeply golden brown, very soft, and smell sweet and caramelized.
   • If they begin to brown too quickly, reduce heat to medium-low.
   • The onions are ready when they've reduced to about 2 cups and are a deep amber color.

   + Show details− Hide details

   Ready when: Onions are deeply golden brown to amber, very soft, and smell sweet; volume has reduced by about two-thirds

   Tip: Patience is key here. Low and slow yields the best, sweetest caramelization. Rushing the process by raising the heat will char them bitterly instead.

6. 6

   Shred the beef

   • Once the beef is very tender (after 6–8 hours), use tongs to carefully remove it from the slow cooker to a cutting board.
   • Fish out and discard the bay leaves from the cooking liquid.
   • If desired, pour the cooking liquid through a fine-mesh sieve and reserve up to ½ cup as au jus to serve on the side or drizzle over the beef.
   • Using two forks or a meat shredder, pull the beef apart into bite-sized shreds.
   • The meat should fall apart easily.
   • Discard any large chunks of fat or connective tissue that didn't break down.
   • Place the shredded beef in a bowl.

   + Show details− Hide details

   Ready when: Beef shreds easily into tender, bite-sized pieces with minimal effort

   Tip: If the beef doesn't shred easily, it needs more time in the slow cooker. Return it for another 30 minutes to 1 hour.

7. 7

   Toast bread and melt cheese

   • Toast the 4 rolls or thick bread slices until golden and crispy, about 2–3 minutes.
   • You can use a toaster or a skillet.
   • As soon as the bread comes out, place 1 slice of provolone cheese on each piece of warm bread.
   • The residual heat will begin to melt the cheese.

   + Show details− Hide details

   Ready when: Bread is golden and crispy on the outside; cheese begins to soften and melt from residual heat

   Tip: Place cheese on the bread immediately after toasting while the bread is still hot so it melts without extra effort.

8. 8

   Assemble and serve

   • Divide the warm shredded beef evenly among the 4 pieces of bread (about ½ cup per sandwich).
   • Top each with a generous handful of caramelized onions, about 2–3 tablespoons per sandwich.
   • If using, spread 1–2 teaspoons of prepared horseradish mayo on the beef, and ¼ teaspoon of Dijon mustard on the opposite side of the bread.
   • Serve immediately while the beef and bread are warm.
   • Optional: Serve with a small cup of the reserved au jus on the side for dipping.

   + Show details− Hide details

   Tip: These sandwiches are best served immediately while everything is warm. If you need to hold them, wrap loosely in foil to keep warm for up to 15 minutes.