Slow Cooker Beef and Cheddar Sandwich
A homemade take on the classic beef and cheddar sandwich, featuring slow-cooked chuck roast in tangy Arby’s sauce served on toasted onion rolls with cheddar cheese sauce.
Ingredients
Main Ingredients
- 1 lb chuck roast (well-marbled for best flavor) 2–3 lb works but adjust cooking time
- 1 cup Arby’s sauce (store-bought or homemade copycat) Short on Arby’s sauce? Use a mix of beef broth, ketchup, Worcestershire, and a little brown sugar
- 1/2 cup cheddar cheese sauce (jarred or warmed processed cheese) For a sharper finish, use grated sharp cheddar and melt it on the rolls under the broiler for a minute
- 4 pieces onion rolls (toasted) Toast rolls on a baking sheet with butter under the broiler for crispiness
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Pat the chuck roast dry and season all sides with salt and pepper.
- Place the roast in the slow cooker and pour the Arby’s sauce evenly over the meat.
- Cover and cook on LOW for about 8 hours, or until the roast pulls apart easily with two forks.
Finishing
- Remove the roast to a cutting board and shred the meat with forks. Return the shredded beef to the slow cooker and stir to coat with the cooking juices. Taste and adjust seasoning.
- Toast the onion rolls until lightly crisp.
- Pile a generous portion of the shredded beef onto each roll.
- Drizzle cheddar cheese sauce over the beef (or spoon on and broil briefly to bubble), then serve immediately.
Notes
Store shredded beef in an airtight container for up to 3–4 days. Keep rolls separate to avoid sogginess. For freezing, keep shredded beef in airtight freezer bags for up to 3 months.