My sister makes this every March and it disappears in minutes. Just 4 ingredients for a mouthwatering melt in your mouth meal

Every March, right around when the stores start piling up corned beef for St. Patrick’s Day, my sister makes this slow cooker shredded Reuben beef and it vanishes in minutes. It’s basically all the flavors of a classic Reuben sandwich, but in cozy, family-style form: tender corned beef, tangy sauerkraut, melty Swiss, and a quick creamy sauce, all cooked together in one pot. It’s perfect for busy weeknights or casual get-togethers because you toss in just four ingredients, walk away, and come back to a slow cooker full of melt-in-your-mouth, pile-it-on-a-bun goodness.

Serve the shredded Reuben beef straight from the slow cooker with a stack of soft buns or toasted rye rolls and a jar of extra Thousand Island or Russian dressing on the side. It’s also great spooned over mashed potatoes or buttered egg noodles if you want more of a fork-and-knife dinner. Add a simple green salad, roasted carrots, or steamed green beans to balance the richness. For a party spread, keep it on warm and let everyone build their own sandwiches with pickles, extra sauerkraut, and more Swiss cheese.

Slow Cooker 4-Ingredient Shredded Reuben Beef

Servings: 8

Ingredients

3 to 3.5 pounds corned beef brisket with seasoning packet, rinsed and patted dry

16 ounces sauerkraut, drained but not rinsed
1 cup Thousand Island or Russian dressing
8 ounces sliced Swiss cheese

Directions