The best shredded beef sandwiches to make this season. The beef becomes fall-apart tender after a long slow cooker bath with pumpkin beer and warming spices. Shred and serve with sharp white cheddar and a bright horseradish sauce — truly delicious.
Perfect for game day or an easy family dinner.
These shredded beef sandwiches are simple, crowd-pleasing, and easy to scale. The slow cooker does most of the work, and a homemade horseradish sauce adds a bright, tangy finish. They’re cozy and satisfying — perfect for cooler weather and gatherings.
This recipe yields plenty and stores well. Freeze portions for quick future meals, or stretch leftovers into sandwiches, wraps, bowls over rice or grains, or even on top of mashed potatoes.
It’s a versatile dish that works as tailgate fare or as a comforting weeknight dinner. I especially love making dishes like this in the fall and winter — they feel like a warm hug on a chilly night.
I don’t use the slow cooker every week, but for pulled or shredded meats it’s perfect: effortless and crowd-friendly. If you have a slow cooker that sears in the pot, even better. If not, searing the roast in a dutch oven before braising adds important depth and helps keep the meat juicy.
Make it ahead for easy entertaining
You can start this the night before and let it cook overnight so it’s ready for an early gathering. The pumpkin beer brings a subtle, autumnal flavor — use any pumpkin ale you like, or substitute a beer you prefer. For a nonalcoholic option, root beer works surprisingly well and gives a touch of sweetness and depth.
The toppings make the sandwich. I love a good sharp cheddar and a generous smear of horseradish sauce — it cuts through the richness and lifts the flavors. The horseradish sauce also improves if made a day ahead, so it’s a great make-ahead condiment.
These sandwiches recall an older favorite from the blog — cozy, comforting, and just right for feeding a crowd. They’re easy to prepare and even easier to enjoy.
Now I know what I’m making this weekend!
Pumpkin Beer Shredded Beef Sandwiches
Pumpkin Beer Shredded Beef Sandwiches with Horseradish
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Ingredients
- 4 to 5 pound boneless chuck roast
- kosher salt and pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 6 ounces pumpkin beer (or root beer for a nonalcoholic option)
- kaiser rolls, for serving
- sharp cheddar cheese, for serving
Horseradish Sauce
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ cup prepared horseradish
- 2 tablespoons mayonnaise
- ½ teaspoon dijon mustard
- ½ lemon, juiced
- salt and pepper to taste
- 3 tablespoons chopped fresh chives
Instructions
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Season the roast all over with kosher salt and pepper, then sprinkle with smoked paprika and garlic powder.
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Heat a large dutch oven over medium-high heat with a drizzle of oil. Sear the roast on all sides until deeply browned, then transfer it to a slow cooker and pour in the pumpkin beer (or root beer for a nonalcoholic option).
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Cook on low for 8 to 12 hours, until the beef pulls apart easily with forks.
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Make the horseradish sauce: whisk together sour cream, heavy cream, prepared horseradish, mayonnaise, dijon, lemon juice, salt, pepper, and chives. Let it chill — it gets better the next day.
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When ready to serve, shred the beef in the slow cooker, set the cooker to high, and leave the lid off for a few minutes so the meat can soak up and reduce some of the cooking juices, stirring occasionally.
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Build sandwiches by piling the shredded beef on toasted rolls, topping with sharp cheddar and a spoonful of horseradish sauce. Alternatively, serve the beef over mashed potatoes, in wraps, or over grains.
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