Shredded Reuben Beef Slow Cooker 4-Ingredient. Every March, when shops stack up corned beef for St. Patrick’s Day, my sister whips up this easy slow cooker shredded Reuben beef. It disappears super fast! It packs all the yummy tastes of a Reuben sandwich in a warm, shareable dish: soft corned beef, sour kraut, gooey Swiss cheese, and a simple creamy sauce, all mixed in one pot. Great for quick weeknights or fun hangouts—just add four things, let it cook, and enjoy soft meat on buns.
Tender, tangy slow cooker magic! Mix juicy corned beef, zesty kraut, creamy dressing, and melty cheese for Reuben bliss. Dump in, slow-cook, shred, and serve on buns or noodles. Family favorite vanishes quick—only 4 ingredients!
Shredded Reuben Beef Slow Cooker 4-Ingredient
Servings: 8
Ingredients
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3 to 3.5 pounds corned beef brisket with spice packet, rinsed and dried off
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16 ounces sauerkraut, drained (don’t rinse it)
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1 cup Thousand Island or Russian dressing
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8 ounces Swiss cheese slices
Shredded Reuben Beef: Directions
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Spray a big slow cooker with no-stick spray or rub it with a bit of oil for easy clean-up.
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Spread the drained sauerkraut flat on the bottom like a soft bed for the meat.
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Put the corned beef on top of the kraut, fat side up. If it has a spice packet, shake it all over the meat.
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Drizzle the Thousand Island or Russian dressing over the meat so some runs down the sides. It mixes with juices for tasty pink drips as it cooks.
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Put the lid on and cook on LOW for 8-9 hours, or HIGH for 4-5 hours, until meat is super soft and pulls apart with forks.
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Lift the meat to a big cutting board, keep kraut and juices in cooker. Shred meat into small bites with two forks, toss out extra fat.
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Put shredded meat back in cooker. Stir gently with kraut and juices to coat everything. Taste and add a pinch of salt or pepper if you want (meat’s already salty).
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Lay Swiss cheese slices all over the top to cover it good.
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Cover again, set to WARM or LOW. Wait 10-15 minutes until cheese melts into stretchy goodness.
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Serve hot from the cooker—scoop deep to get meat, kraut, cheese, and juices in every bite.
Serve right from the slow cooker with soft buns or toasted rye bread, plus extra dressing on the side. Try it over mashed potatoes or buttery egg noodles for a fork meal. Pair with easy green salad, baked carrots, or steamed beans to cut the richness. For parties, keep warm so folks make their own sandwiches with pickles, more kraut, and cheese.