Shredded Beef Sandwiches with Caramelized Veggies: A Savory, Flavor-Packed Delight

Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Season the beef roast generously with salt, pepper, and smoked paprika.
Sear the beef roast in the hot oil for 2-3 minutes on each side until browned. This helps lock in the flavor.
2. Slow Cook the Beef:

Transfer the seared beef roast to a slow cooker.
In the same skillet, add the minced garlic, soy sauce, Worcestershire sauce, beef broth, and dried thyme. Stir to combine and scrape up any browned bits from the bottom of the skillet.
Pour this mixture over the beef in the slow cooker. Add the brown sugar to enhance the caramelization.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender and easily shreds with a fork.
3. Caramelize the Veggies:

While the beef is cooking, heat a tablespoon of olive oil in a large pan over medium heat.
Add the onions, bell pepper, and mushrooms. Sauté for 10-12 minutes, stirring occasionally, until the veggies are soft and caramelized, with golden-brown edges.
Season with a pinch of salt and pepper to taste. Once caramelized, remove from heat and set aside.
4. Shred the Beef:

Once the beef is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces.
Return the shredded beef to the slow cooker and stir it into the remaining juices. Let it absorb the flavors for another 10-15 minutes.
5. Assemble the Sandwiches:

Lightly toast the sandwich buns or hoagie rolls if desired.
Pile the shredded beef on the bottom half of each bun, then top with a generous portion of the caramelized vegetables.
Garnish with fresh parsley or cilantro, if desired.
6. Serve:

Serve the sandwiches hot with your favorite side, such as fries, coleslaw, or a simple salad.
Serving and Storage Tips