Description
These hearty Slow Cooker Cowboy Sandwiches are loaded with tender, shredded chuck roast, smoky bacon, tangy BBQ sauce, and a hint of spice from jalapeños. Topped with crispy fried onions and melted Colby Jack cheese, they’re a deliciously bold option for any comfort food craving or game day spread.
Ingredients
- 3 lb chuck roast
- 2 cups BBQ sauce
- 1 lb bacon, cooked and crumbled
- 1/2 onion, sliced
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1/4 cup brown sugar
- 4 oz can diced jalapeños
- Sliced Colby Jack cheese
- 6 buns
- Crispy fried onions
Instructions
1️⃣ Prepare the slow cooker: Add the chuck roast to the slow cooker, followed by BBQ sauce, half of the cooked and crumbled bacon, sliced onion, Worcestershire sauce, minced garlic, brown sugar, and half of the diced jalapeños.
2️⃣ Cook the beef: Set the slow cooker to low and cook for 6-8 hours, or on high for 4-6 hours, until the beef becomes tender and falls apart easily with a fork.
3️⃣ Shred the beef: Once the beef is fully cooked, use two forks to shred it directly in the slow cooker.
4️⃣ Drain excess liquid: Carefully drain most of the liquid from the slow cooker, leaving enough to keep the meat juicy.
5️⃣ Assemble the sandwiches:
- Place a slice of Colby Jack cheese on the bottom half of each bun.
- Pile on a generous portion of the shredded beef.
- Top with the remaining bacon crumbles, the leftover jalapeños, and a handful of crispy fried onions.
6️⃣ Serve: Complete the sandwiches with the top half of the buns and serve hot. Enjoy!
Notes
- For a milder version, use pickled jalapeños or omit them entirely.
- You can also toast the buns before assembling for extra crunch.
- These sandwiches pair great with coleslaw or potato wedges on the side.