Real Recipes From Real Home Cooks ®

cheryl's hot beefs

(5 ratings)
Blue Ribbon Recipe by
Cheryl Beyer
Bloomington, MN

This has been in the family for years. It's always a hit during football games or during family events. Enjoy!

Blue Ribbon Recipe

Wow, this shredded beef is rich with flavor. We opted to use the slow cooker and after the chuck roast simmers it's tender and just melts in your mouth. There are a few simple ingredients and the Crock Pot does all the magic. The beef and juices have a rich flavor that has a hint of smoke. Serve on a bun for an easy Crock Pot meal. Everyone will love these sandwiches. We had an issue finding onion buns, but these were delish on a regular bun. We served it with a little bit of the juices from the slow cooker.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 10 to 12 people
prep time 5 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For cheryl's hot beefs

  • 1
    beef chuck roast, boneless
  • 2 c
    water or beer, I like it both ways
  • 3
    beef bouillon cubes
  • 1 pkg
    Lipton onion soup mix
  • 3 Tbsp
    Worcestershire sauce
  • 3 Tbsp
    liquid smoke flavoring
  • diced onion (optional)
  • salt & pepper (optional)

How To Make cheryl's hot beefs

  • Ingredients placed in a slow cooker.
    This can be prepared in a Crock Pot or oven. Mix all ingredients in the Crock Pot. If you are using the oven, mix all of the ingredients in a baking pan.
  • Slow cooker set to cook.
    Cover and cook on low for 8-10 hours or until the roast is falling apart. If using the oven method, cover and cook at 325 degrees for 7 hours.
  • Shredding the cooked chuck roast.
    Shred meat by using a couple of forks. Sometimes I make a gravy out of the juices and mix it in with the shredded meat. Put on buns (I prefer onion buns) and also sometimes put cheese and or bbq sauce on top. Great football snack!