Description
A quick and easy weeknight meal with tons of rich beef flavor and a slight kick from the Horseradish Aioli.
Ingredients
Scale
For the Beef Sandwiches:
- 3–5lb. beef shoulder
- 1 package of pot roast seasoning {McCormicks}
- 1 cup of water
- french bread loaves
- provolone cheese {optional}
Horseradish Aioli:
- 1/2 cup of mayo
- 2 Tablespoons of horseradish
- 1 Tablespoon of lemon juice
Instructions
- Pat dry a 3-5lb. beef shoulder.
- Place beef shoulder in a crock pot and spread pot roast seasoning onto of it.
- Pour water in the crock pot.
- Cover and cook on low for 6-8 hours. Until beef is tender and you are able to shred easily.
- In the meantime make the Horseradish Aioli, add mayo, prepared horseradish, and lemon juice to a small bowl.
- Preheat oven to the high broiler setting. Slice 1 french loaf into 4-5 equal sandwiches, place 1 slice of provolone cheese on each sandwich.
- Put under broiler until cheese is melted, 2-4 minutes.
- Shred the beef shoulder using two forks until it is all completely shredded.
- Top with Horseradish Aioli and shredded beef.