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–+ servings
Two slow cooker cowboy sandwiches on a serving plate with a bite taken out of one.
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4 from 1 vote

Slow Cooker Cowboy Sandwiches

These cowboy sandwiches feature tender shredded barbecue beef served on buns, topped with melted cheese and crispy fried onions for a bold and satisfying bite.
Prep Time10 minutes
Cook Time9 hours
Total Time9 hours 10 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Sarah Olson

Equipment

Ingredients

  • 3 lbs chuck roast
  • 1 cup BBQ sauce
  • 1 lb bacon cooked and divided
  • 1 large onion sliced
  • 4 cloves garlic minced
  • 2 tablespoons Worcestershire sauce
  • 2 cans 7 oz each diced green chilies
  • 1/3 cup brown sugar

For Serving:

  • shredded cheddar cheese (or sliced)
  • 1 cup crispy fried onions
  • Hamburger buns
US Customary - Metric

Instructions

  • Cook the bacon until crispy. Let it cool slightly, then chop into pieces. Divide the bacon in half, reserving one half for the slow cooker and the other half for topping the sandwiches later.
  • Place the chuck roast in your slow cooker. Add the BBQ sauce, sliced onion, minced garlic, Worcestershire sauce, diced green chilies, brown sugar, and half of the cooked bacon on top of the roast. Mix the ingredients until combined.
  • Cover the slow cooker and cook on low for 8-9 hours or on high for 5-6 hours, until the beef is tender and shreds easily with a fork.
  • Once cooked, shred the beef in the slow cooker using two forks. Mix well to ensure the beef is thoroughly coated with the sauce and ingredients.
  • Heat a frying pan over medium heat. Add the crispy fried onions and toast them for about 3-5 minutes, stirring occasionally, until they are golden and fragrant. Remove from heat.
  • Split the hamburger buns and toast lightly if desired. Pile a generous amount of the shredded beef mixture onto the bottom half of each bun. Top with shredded cheddar cheese, reserved bacon pieces, and toasted crispy fried onions. Place the top half of the bun over the toppings.
  • Serve the sandwiches warm, allowing the cheese to melt slightly from the heat of the beef. Enjoy!

Notes

Nutritional values do not include buns or topping.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
  • To freeze, store the shredded beef mixture for up to 3 months. Thaw overnight in the fridge before reheating.
  • Consider adding pickled jalapeños, sliced avocado, or coleslaw for extra flavor and texture.
  • Try using Colby Jack or pepper jack cheese instead of cheddar for a different flavor profile.
  • Pair these sandwiches with a side of coleslaw, potato salad, or baked beans for a complete meal.
  • For a spicier kick, add a dash of hot sauce or some cayenne pepper to the slow cooker mixture.

Nutrition

Calories: 652kcal | Carbohydrates: 27g | Protein: 40g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 940mg | Potassium: 834mg | Fiber: 1g | Sugar: 22g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 4mg

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