Pumpkin Beer Shredded Beef Sandwiches with Horseradish
The best shredded beef sandwiches you can make this season! The beef is tender, coming out of a nice long slow cooker bath with some pumpkin beer and spices. Shred and serve with white cheddar and horseradish. Delish!
Ingredients
- 4 to 5 pound boneless chuck roast
- kosher salt and pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 6 ounces pumpkin beer, for nonalcoholic you can use root beer
- 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 mayo
- ½ teaspoon dijon mustard
- ½ lemon juiced
- salt and pepper to taste
- 3 tablespoons chopped fresh chives
Instructions
- Season the roast all over with salt and pepper. Sprinkle on the smoked paprika and garlic powder.
- Heat a large dutch oven over medium-high heat with a drizzle of avocado oil. Sear the beef on every side until golden brown and crisp. Transfer the roast to a slow cooker. Pour in the pumpkin beer.
- Cook on low for 8 to 12 hours, until the beef is easily shredded.
- Make the horseradish sauce - whisk everything together until combined. This is great if you let it sit in the fridge for a day or so. It gets even better! So it’s perfect to make ahead of time.
- When it comes time to serve the beef, I like to shred it and turn the crockpot on high. Leave the lid off and let the beef soak up some of the juices for a bit, stirring every 5 to 10 minutes.
- To serve, pile high on a bun with sharp cheddar and horseradish sauce! You can also serve it over mashed potatoes, in wraps, with grains, etc.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!