Monday Meals: Beef on a Bun

I don’t know about you, but I love my crockpot. It’s kind of a family joke around here, that mom is always buying another crockpot. I think I own five of them currently  and believe it or not, there have been times that I have used at least four at a time. After church soup buffets are a super, simple way to have lunch for a crowd, after all. 

But today, rather than a soup recipe, and in light of the upcoming Superbowl, I thought I would share a family favorite. This recipe makes a delicious weeknight meal when paired with a salad and some baked fries. Or go the really easy route and just have it with some chips. I’m sure it would also be welcome at a Superbowl party.

Beef on a Bun

What you’ll need:

  • 1 tbsp. dried minced onion
  • 2 tsp. salt
  • 2 tsp. garlic powder
  • 2 tsp. dried oregano
  • 1 tsp. dried marjoram
  • 1 tsp. celery seed
  • 1/4 tsp. cayenne pepper  or black pepper
  • 1 boneless chuck roast (3-4 lbs.)
  • 8-10 sandwich rolls

Place roast in the crockpot. Dump/rub the seasonings over the roast. Cover and cook on low for 6-8 hours or until meat is tender. No liquid is added to the crockpot. The moisture comes from the roast. Shred with a fork. Serve on rolls.

We like to put mayo and shredded cheese on our sandwiches and we prefer a good hard roll, but that’s completely up to you.

*Note: I often will often use venison for this recipe. It’s amazing cooked this way.

Michele Laramay
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