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3 Ingredient Shredded BBQ Beef Hoagies

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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Course
Cuisine American
Servings 6 hearty hoagies

Equipment

  • Slow Cooker (Crockpot) The MVP of this recipe. A 6-quart slow cooker is ideal, giving the beef enough space to cook evenly. If you don’t have one, you can use a Dutch oven in the oven at 300°F, but the slow cooker really makes this effortless.
  • Two Forks (for shredding) Nothing fancy needed here. After the beef is cooked, just use two forks to pull the meat apart into tender shreds.
  • Tongs or Slotted Spoon (for serving) Useful for grabbing the beef and loading up the hoagie rolls without too much sauce spilling out.
  • Toaster Oven or Oven (optional, for toasting rolls) While not essential, toasting the bread can really elevate the final result.

Ingredients
  

Beef Chuck Roast (3-4 pounds)

  • This is the cut that makes all the magic happen. It’s well-marbled and ideal for slow cooking which means it breaks down into incredibly tender strands that soak up every bit of flavor from the sauce. Chuck roast is affordable and widely available, making it a great base for any bbq beef recipe.

Your Favorite BBQ Sauce (18-20 oz bottle)

  • Go for something with bold flavor—whether it's smoky sweet, spicy, or tangy, pick a sauce you’d happily eat by the spoonful. A Kansas City-style sauce works great here, but feel free to experiment with Carolina or Texas-style options to change things up.

Hoagie Rolls (6 large rolls)

  • You want rolls that are soft but sturdy enough to hold up to juicy shredded meat. Hoagie rolls, sub rolls, or even sandwich buns work well. Toasting them slightly before assembling adds a nice texture and prevents sogginess.

Optional Extras (Totally Not Required but Great to Have)

  • Pickles or pickled jalapeños for a tangy crunch
  • Coleslaw for a creamy contrast
  • Sliced red onions or crispy fried onions for added bite
  • Cheese like provolone or pepper jack for melty indulgence

Instructions
 

Step 1: Add the Ingredients to the Slow Cooker

  1. Place the beef chuck roast into the slow cooker. Pour the entire bottle of barbecue sauce over the top, spreading it to cover the meat. You don’t need to add any extra liquid—trust the process. Cover the lid and set your slow cooker to low for 8 hours.

Step 2: Shred the Beef

  1. After 8 hours, the beef should be fork-tender and falling apart. Remove the roast from the slow cooker and place it on a large cutting board or plate. Use two forks to shred the beef into pieces. Discard any large pieces of fat as you go.

Step 3: Return Beef to Sauce

  1. Place the shredded beef back into the slow cooker and stir it into the sauce so it’s evenly coated. Let it sit on warm for 15–30 minutes if you want the flavors to meld even more.

Step 4: Toast the Rolls (Optional but Worth It)

  1. While the beef rests, preheat your oven to 375°F. Slice your hoagie rolls and place them cut-side up on a baking sheet. Toast for about 5 minutes until lightly crisped.

Step 5: Assemble the Hoagies

  1. Use tongs or a slotted spoon to pile the saucy beef onto each roll. Add any extras—like cheese, pickles, or slaw—then top with the other half of the roll. Serve hot and dig in.