Introduction

Hey there, friend! Do you ever get those cravings for classic comfort food, the kind that just wraps you up in a warm hug? For me, one of those ultimate nostalgic bites is a really good Beef and Cheddar sandwich. You know the one – that super tender, savory beef piled high, drenched in tangy sauce and creamy cheese, all on a perfect soft bun. Pure heaven!

Now, you could drive out to get one, but what if I told you you could recreate that magic right in your own kitchen with hardly any effort? Seriously! This Slow Cooker Beef and Cheddar recipe is an absolute game-changer. It takes minimal prep time, your slow cooker does all the hard work, and you end up with the most incredibly flavorful, fall-apart tender beef mixture that’s perfect for piling onto rolls. It’s one of those recipes that smells amazing all day and makes dinner feel like a special treat, even on a busy weeknight. Trust me, once you make these at home, you might not want to go back!

Why You’ll Love This Recipe

Fast: Okay, the cooking time is long, but the hands-on prep? Super fast! Just a few minutes and you’re done.
Easy: Dump ingredients in the slow cooker, let it cook, shred, add cheese, and serve. It doesn’t get much simpler!
Giftable: While maybe not gifting the whole sandwich, the prepared beef mixture is fantastic to share with a friend who needs an easy meal.
Crowd-pleasing: Who doesn’t love tender beef, tangy sauce, and cheese? These disappear fast at parties or family dinners.

Ingredients

Alright, let’s gather our goodies! You don’t need much for this, and that’s part of its charm.

2-3 pound chuck roast: This is your star! Chuck roast is perfect for slow cooking because it has just enough fat and connective tissue to break down into unbelievably tender, shreddable goodness. Look for one that looks nice and marbled.
2 teaspoons dried minced onion: This little guy adds a punch of onion flavor without any chopping! It’s a pantry staple that works perfectly here.
1 teaspoon Montreal steak seasoning: A little goes a long way! This blend typically includes salt, pepper, garlic, paprika, and other spices that really amp up the beef flavor.
1 tablespoon Worcestershire sauce: This adds a fantastic depth and savory umami quality that complements the beef and sauces. Don’t skip it!
1 ½ cups Arby’s sauce plus more for topping: Ah, the secret ingredient (or, well, one of them!). This tangy, slightly sweet sauce is iconic with beef sandwiches. You’ll mix some in and definitely want extra for dipping or drizzling.
1 cup cheddar cheese sauce (such as Ricos brand): This is where that gooey, creamy cheddar factor comes in. Using a ready-made cheese sauce (like the kind used for nachos) makes this so easy. It melts beautifully and coats the beef perfectly.
6 onion rolls: The classic choice! Onion rolls have a lovely flavor and texture that pairs wonderfully with the rich filling. If you can’t find them, a good quality kaiser roll or even a sturdy hamburger bun will work.

How to Make It

Okay, deep breaths! This is seriously simple. Your slow cooker is doing 99% of the work.

First things first, grab your chuck roast. You can trim off any excess large pieces of fat if you like, but a little fat helps keep it moist and adds flavor as it cooks.
Place the chuck roast right into your slow cooker insert.
Sprinkle the dried minced onion and Montreal steak seasoning evenly over the roast.
Pour the tablespoon of Worcestershire sauce over the top.
Now, pour in the 1 ½ cups of Arby’s sauce. Make sure it gets all around the roast.
Put the lid on your slow cooker.
Cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. You’ll know it’s ready when the beef is super tender and easily falls apart with a fork. Cooking low and slow is usually my preference for maximum tenderness!
Once the beef is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Leave the liquid in the slow cooker for now.
Using two forks, shred the beef into bite-sized pieces. It should shred very easily if it’s cooked properly. Discard any large pieces of remaining fat or connective tissue.
Put the shredded beef back into the slow cooker with the cooking liquid.
Now, stir in the 1 cup of cheddar cheese sauce. Stir it well until the cheese sauce is fully combined with the beef and sauce mixture. It should be wonderfully gooey and coated!
Let the mixture hang out on the WARM setting for about 15-20 minutes, or on LOW for just a few minutes, stirring occasionally, to ensure everything is hot and the cheese is fully melted into the mix.
While the beef and cheese mixture is staying warm, grab your onion rolls. You can lightly toast them under the broiler or in a skillet if you like, but it’s not strictly necessary.
To serve, pile a generous amount of the hot beef and cheese mixture onto each onion roll.
Don’t forget the extra Arby’s sauce! Serve additional sauce on the side for dipping or drizzling over the top. Enjoy your delicious homemade Beef and Cheddar!

Substitutions & Additions

Feeling creative or need to use what you have? Here are a few ideas:

Meat: If you can’t find chuck roast, try a similar cut like a rump roast or even a brisket. Just make sure it’s a cut suitable for low-and-slow cooking.
Cheese Sauce: While cheddar cheese sauce is classic here, you could experiment! A provolone cheese sauce would be delicious, or even a spicy queso for a kick. You could also try making your own simple cheese sauce from scratch, but the ready-made one is so convenient.
Rolls: No onion rolls? No problem! Kaiser rolls, potato rolls, or even sturdy hamburger buns work great. You could even serve the mixture over toasted slices of French bread.
Kick it Up: Want some heat? Add a pinch of red pepper flakes to the slow cooker or stir in a dash of hot sauce with the cheese.
Veggies: For extra flavor in the slow cooker, you could add a chopped onion and a few cloves of garlic at the beginning.

Tips for Success

Just a few pointers to make sure your Beef and Cheddar is absolutely perfect:

Don’t Peek: Try not to lift the lid of your slow cooker too often. Each time you do, you lose heat and add to the overall cooking time.
Shred While Warm: Shredding the beef is easiest when it’s still hot and tender from the slow cooker.
Consistency is Key: The amount of liquid left after cooking can vary slightly. If your mixture seems too thick after adding the cheese, you can add a splash of beef broth or a little more Arby’s sauce until it’s just right. If it seems too thin, you can let it simmer on high for a little bit (with the lid off) after shredding to reduce some of the liquid before adding the cheese.
Taste and Adjust: Before serving, taste the beef mixture. Does it need a tiny pinch more salt? A little more pepper? Adjust seasonings to your liking.

How to Store It

Got leftovers? Lucky you!

Let the beef and cheese mixture cool completely, then transfer it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days. To reheat, gently warm it in a pot on the stove over low heat, stirring often, or pop it in the microwave. The rolls should be stored separately at room temperature.

FAQs

Here are a couple of questions you might have:

Can I use frozen beef?

It’s generally recommended to thaw your roast completely before putting it in the slow cooker for food safety and best results. A frozen roast will take significantly longer to cook, and the outside might overcook before the inside is tender.

What if I can’t find Arby’s sauce?

You can often find copycat recipes online to make a similar tangy sauce from scratch using ingredients like ketchup, brown sugar, vinegar, and spices. Or, you could use your favorite BBQ sauce as a substitute, though the flavor profile will be different.

Do I have to use cheese sauce? Can’t I use shredded cheese?

The classic version uses a pourable cheese sauce for that specific gooey, coating texture. Shredded cheese won’t fully incorporate into the sauce the same way, though you could certainly stir some into the hot beef mixture and let it melt for a different, stringier result.

Easy Slow Cooker Beef and Cheddar Sandwiches

Recreate the classic comfort food Beef and Cheddar sandwich at home with minimal effort using your slow cooker. Tender, savory beef is cooked low and slow, then mixed with tangy Arby's sauce and creamy cheddar cheese sauce and piled high on soft rolls.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 7

Servings 6 sandwiches

Equipment

Slow Cooker
Cutting board
Large bowl
Forks

Ingredients

Main Ingredients

2 pound chuck roast 2-3 pounds; perfect for slow cooking
2 teaspoons dried minced onion
1 teaspoon Montreal steak seasoning
1 tablespoon Worcestershire sauce
1.5 cups Arby's sauce plus more for topping
1 cup cheddar cheese sauce such as Ricos brand
6 onion rolls or other sturdy rolls/buns

Instructions

First things first, grab your chuck roast. You can trim off any excess large pieces of fat if you like, but a little fat helps keep it moist and adds flavor as it cooks.
Place the chuck roast right into your slow cooker insert.
Sprinkle the dried minced onion and Montreal steak seasoning evenly over the roast.
Pour the tablespoon of Worcestershire sauce over the top.
Now, pour in the 1 ½ cups of Arby's sauce. Make sure it gets all around the roast.
Put the lid on your slow cooker.
Cook on LOW for 7-8 hours, or on HIGH for 4-5 hours. You'll know it's ready when the beef is super tender and easily falls apart with a fork. Cooking low and slow is usually my preference for maximum tenderness!
Once the beef is cooked, carefully remove it from the slow cooker and place it on a cutting board or in a large bowl. Leave the liquid in the slow cooker for now.
Using two forks, shred the beef into bite-sized pieces. It should shred very easily if it's cooked properly. Discard any large pieces of remaining fat or connective tissue.
Put the shredded beef back into the slow cooker with the cooking liquid.
Now, stir in the 1 cup of cheddar cheese sauce. Stir it well until the cheese sauce is fully combined with the beef and sauce mixture. It should be wonderfully gooey and coated!
Let the mixture hang out on the WARM setting for about 15-20 minutes, or on LOW for just a few minutes, stirring occasionally, to ensure everything is hot and the cheese is fully melted into the mix.
While the beef and cheese mixture is staying warm, grab your onion rolls. You can lightly toast them under the broiler or in a skillet if you like, but it's not strictly necessary.
To serve, pile a generous amount of the hot beef and cheese mixture onto each onion roll.
Don't forget the extra Arby's sauce! Serve additional sauce on the side for dipping or drizzling over the top. Enjoy your delicious homemade Beef and Cheddar!

Notes

Substitutions: Chuck roast can be substituted with rump roast or brisket. Cheddar cheese sauce can be replaced with provolone, spicy queso, or homemade cheese sauce. Onion rolls can be substituted with kaiser rolls, potato rolls, sturdy hamburger buns, or toasted French bread.
Additions: Add a pinch of red pepper flakes or a dash of hot sauce for heat. Add a chopped onion and a few cloves of garlic to the slow cooker at the beginning for extra flavor.
Tips: Avoid frequently opening the slow cooker lid. Shred beef while warm. If the mixture is too thick, add beef broth or more Arby's sauce; if too thin, simmer lid-off to reduce liquid. Taste and adjust seasonings before serving.
Storage: Let beef and cheese mixture cool completely. Store in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove or in the microwave. Store rolls separately at room temperature.
FAQs: Thaw frozen beef completely before slow cooking. If Arby's sauce is unavailable, use a copycat recipe or BBQ sauce (flavor will differ). Using pourable cheese sauce provides the classic gooey texture; shredded cheese can be used but won't incorporate the same way.