THE EASIEST / FASTEST / BEST PRESSURE COOKER SANDWICH YOU'LL EVER EAT! | SAM THE COOKING GUY
When you're short on time and need a satisfying dinner, this pressure cooker shredded beef sandwich delivers in minutes. A chuck roast is seasoned, combined with aromatic soup mix, garlic, and broth, then pressure-cooked until fall-apart tender. The beef is shredded and mixed with a savoury sauce before piling onto bread for a delicious, no-fuss meal. This recipe has been adapted for slow cooker cooking, making it perfect for busy days when you want to set it and forget it
Watch: THE EASIEST / FASTEST / BEST PRESSURE COOKER SANDWICH YOU'LL EVER EAT! | SAM THE COOKING GUY
Original recipe video — click to play
Original method: 35 minutes (pressure cooker at high pressure)
Ingredients
Main
- 1 ½ kg Chuck roast, beef, whole or roughly cut into 2-3 large pieces
Approximately 1.5-2 kg; exact weight not specified in source material
- 2 tsp Salt, to taste
For seasoning beef before cooking
- 1 tsp Black pepper, to taste
For seasoning beef before cooking
Broth & Flavourings
- 750 ml Beef broth or stock
Estimated based on typical slow cooker recipes; original pressure cooker amount not specified
- 40 g Dry soup mix or onion soup mix
Typically 1 packet; exact amount not specified in source
- 4 cloves Garlic cloves, minced or crushed
Exact quantity estimated from video description
For the Sauce
- 240 ml Beef cooking liquid, reserved from cooked beef
Use reserved liquid after shredding beef to make sauce
Strain and reserve cooking liquid for sauce
For Serving
- 4 pieces Sandwich bread rolls or sliced bread, lightly toasted if desired
Prepare just before serving
Brioche rolls, soft rolls, or sliced bread of choice
Method
- 1
Pat the chuck roast dry with kitchen paper. Season generously all over with salt and black pepper.
~5 minsTip: Seasoning before slow cooking helps develop flavour
- 2Optional step
Heat a large frying pan over medium-high heat. Lightly brown the seasoned beef on all sides until a golden crust forms, approximately 2-3 minutes per side. This is optional but highly recommended for depth of flavour.
~10 minsTip: Browning is not essential but adds richness to the final dish
- 3
Transfer the beef to the slow cooker. Pour the beef broth over and around the meat.
~5 minsTip: The broth should partially cover the meat
- 4
Sprinkle the dry soup mix over the beef, then add the minced or crushed garlic cloves.
~2 minsTip: Do not stir vigorously; distribute gently
- 5
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours. The beef should be fork-tender and shred easily when the cooking time is complete.
~8 hrsTip: Cooking time varies by slow cooker model and beef thickness. Check after 4 hours on High to assess tenderness
- 6
Once the beef is cooked, carefully remove it from the slow cooker to a clean chopping board. Reserve the cooking liquid by pouring it through a fine sieve into a separate bowl.
~10 minsTip: Keep the slow cooker warm on the lowest setting
- 7
Using two forks, shred the beef into bite-sized pieces, discarding any excess fat or sinew if desired.
~5 minsTip: The beef should fall apart easily when properly cooked
- 8
Return the shredded beef to the slow cooker. Add 240 ml (8 fl oz) of the reserved cooking liquid and stir well to combine, creating a savoury sauce. Taste and adjust seasoning with salt and pepper as needed.
~5 minsTip: The remaining cooking liquid can be reserved for other uses or discarded
- 9
Toast the bread rolls or slices lightly if desired. Fill each roll or slice with a generous portion of the shredded beef and sauce.
~5 minsTip: Serve immediately whilst the beef is warm
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Chuck roast is ideal because it contains enough connective tissue to break down during long, slow cooking, resulting in tender, shredded meat. Brisket, beef shoulder, or even a blade roast would work well. Avoid lean cuts like sirloin or fillet, which may become dry and tough in the slow cooker
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