Crockpot Shredded Beef and Cheddar Sandwiches

Time = Prep = 15 min prep + 8 hr cook + 10 min assembly
Servings = 7-8 people
From = Cheryl Fitzsimmons

Ingredients

• 2-3 lb chuck roast
• Salt, pepper, garlic powder
• olive oil
• 2 cups beef broth
• 1 Tbsp minced garlic
• 1 Tbsp each of ranch seasoning and steak seasoning
• 1 medium yellow or white onion, sliced
• Arby’s sauce (approx 1-2 cups + more to garnish)
• Arby's Horsey sauce (to garnish)
• sandwich rolls
• approx 1 lb sliced or shredded cheddar cheese

Directions

1. Season chuck roast on all sides with salt, pepper, and garlic powder. Add olive oil to large skillet and heat to medium-high heat. Sear roast on all sides until browned.

2. Add roast to large crockpot with 2 cups beef broth. Season with ranch seasoning, steak seasoning, and minced garlic.

3. Add enough Arby's sauce to cover the roast. Top with sliced onions. Cover and cook on low for 8 hours.

4. Once roast is cooked, remove from crockpot and shred with forks, discarding any extra fat.

5. Add a bit more Arby's sauce to the meat and stir well.

6. To assemble sandwiches, lay buns on sheet pan. Add scoop of meat to the bottom of the bun, top with some onions, arby's or horsey sauce, and cheddar cheese.

7. Place under the broiler to melt the cheese and toast the buns, watching to prevent burning.