Description
Tender and flavorful shredded beef sandwiches made effortlessly in a slow cooker. This recipe features a juicy tri-tip roast seasoned with Montreal steak seasoning, slow-cooked in a savory broth infused with Worcestershire sauce and herbs. Served on hoagie rolls with optional caramelized onions or sautéed mushrooms and melted mozzarella or provolone cheese, perfect for a satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 3-4 lbs beef Tri-tip roast
- 2 Tbsp Montreal steak seasoning
- 2 Tbsp oil
Slow Cooker Liquid & Spices
- 2 cups beef broth
- 2 Tbsp Worcestershire sauce
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried rosemary
For Serving
- Hoagie rolls
- Caramelized onions or sautéed mushrooms (optional)
- Sliced mozzarella or provolone cheese
- Reserved juices from slow cooker beef, for dipping
Instructions
- Season and Sear the Beef: Season the tri-tip roast all over with Montreal steak seasoning, patting it to adhere. Heat a large heavy skillet or cast iron pan over medium-high heat and add oil. Once hot, sear the beef for 2-3 minutes per side until a golden brown crust forms.
- Add to Slow Cooker: Place beef broth, Worcestershire sauce, onion powder, garlic powder, and dried rosemary into the slow cooker. Set the seared meat into the mixture, turning it to coat evenly.
- Slow Cook the Beef: Cover the slow cooker and cook on low for 7-8 hours, or until the beef is tender and shreds easily with a fork.
- Shred the Beef: Transfer the cooked beef to a large bowl and shred it using two forks. Remove and discard any excess fat from the shredded meat for cleaner bites.
- Prepare the Juices: Strain the liquid from the slow cooker through a sieve into a separate bowl, discarding solids. Skim off any fat from the surface and reserve the flavorful juices for dipping.
- Moisten the Shredded Beef: Return the shredded beef to the slow cooker and pour in about half of the reserved juice, or enough to keep the meat juicy and moist as it will absorb the liquid.
- Assemble and Serve: To assemble the sandwiches, pile the juicy shredded beef onto hoagie rolls. Add caramelized onions or sautéed mushrooms if desired and top with sliced mozzarella or provolone cheese. Serve warm with the reserved dipping juices on the side.
Notes
- For deeper flavor, sear the beef thoroughly to develop a crust before slow cooking.
- Discarding excess fat after shredding helps reduce greasiness.
- Caramelized onions or sautéed mushrooms add a nice sweetness and earthiness to the sandwich but are optional.
- Use good-quality hoagie rolls for sturdy sandwiches that hold up to the juicy beef.
- Reserved juices make a delicious dipping sauce and help keep sandwiches moist.
