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Slow cooker chopped beef sandwiches

Eddie Jackson shares a mouthwatering sandwich that's sure to please the whole family.




  • 3 to 5 lbs (1.4 to 2.3 kg) brisket or chuck roast
  • Canola oil or any high temperature oil
  • Kosher salt and black pepper, to season
  • 1 cup low sodium beef stock
  • 1 beef bullion cube
  • 1/3 cup apple cider vinegar
  • 1/3 cup dark stout beer
  • 1/2 cup barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 onion, finely diced
  • 2 teaspoons hot sauce
  • 2 teaspoon liquid smoke (optional)
  • 2 teaspoons paprika
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin powder
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

Blue Cheese Sauce

  • 1 1/2 cups (360m) mayonnaise
  • 1 cup (140g0 crumbled blue cheese
  • 1/4 cup (60ml) unseasoned rice wine vinegar
  • 1/4 cup (60ml) water
  • 2 garlic cloves, minced
  • 1 tablespoons Dijon mustard
  • 1 tablespoon black pepper
  • 2 teaspoons prepared horseradish
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt


  • Onions and pickles, for garnish (optional)



  1. Drizzle the meat with some canola oil, sprinkle liberally with salt and pepper and let come to room temperature. 
  2. While meat comes to room temperature, add beef stock, beef cube, apple cider vinegar, beer, barbecue sauce, Worcestershire sauce, garlic, onion, hot sauce, liquid smoke, paprika, garlic powder, onion powder, cumin, black pepper and kosher salt to the slow cooker.
  3. Add enough canola oil to cover the bottom of a large cast-iron skillet and place over medium-high heat until it begins to shimmer, one to two minutes. Add meat and sear on all sides three to four until browned
  4. Once the meat is browned transfer to slow cooker and set three to four hours on high or five to six hours on low. Once the meat is done remove it to the cutting board and shred using two forks. The meat can be placed back in the cooker or in a bowl drizzled with half a cup of braising liquid until ready to serve.

Blue Cheese Sauce

  1. In a small bowl, combine the mayonnaise, crumbled blue cheese, rice wine vinegar, water, garlic, Dijon mustard, black pepper, horseradish, granulated sugar, and salt. Whisk to combine. 
  2. Set aside for sandwich assembly. 


  1. To create a sturdier base, it helps to toast the buns before assembling the sandwiches. 
  2. Split the burger buns down the middle and spread both sides with blue cheese sauce. 
  3. Layer chopped beef on the bottom buns, add the top buns to make sandwiches and serve with more onions and pickles. Enjoy! 


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