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 BeefServings: 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
Spray the inside of a large slow cooker with nonstick cooking spray or lightly grease it to make cleanup easier.
Spread the drained sauerkraut evenly over the bottom of the slow cooker to create a bed for the meat.
Place the corned beef brisket on top of the sauerkraut, fat side up. If your corned beef comes with a seasoning packet, sprinkle the contents over the top of the meat.
Pour the Thousand Island or Russian dressing evenly over the top of the corned beef, letting some drip down the sides. This will mix with the juices as it cooks and create those savory pinkish Reuben-style drippings.
Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 to 5 hours, until the corned beef is very tender and shreds easily with two forks.
Once the corned beef is cooked, transfer it to a large cutting board, leaving the sauerkraut and cooking juices in the slow cooker. Use two forks to shred the meat into bite-sized pieces, discarding excess fat as you go.
Return all of the shredded corned beef to the slow cooker and gently toss it with the sauerkraut and juices until everything is well combined and coated. Taste and adjust seasoning with a little salt and pepper if needed, keeping in mind the corned beef is already salty.
Lay the sliced Swiss cheese evenly over the top of the shredded beef and sauerkraut mixture, covering as much of the surface as possible.
Cover the slow cooker again and switch it to WARM or LOW. Let it sit for 10 to 15 minutes, or until the Swiss cheese is melted, gooey, and stringy over the mound of shredded beef.
Serve the slow cooker shredded Reuben beef hot, spooning down through the melted cheese to get plenty of meat, sauerkraut, and juices in each serving.
Variations & Tips
For a slightly lighter version, you can use reduced-fat Swiss cheese and a light Thousand Island dressing, though the full-fat versions melt and taste best. If you love extra tang, stir in an additional 1/2 cup of sauerkraut when you add the shredded beef back to the slow cooker. To turn this into a make-ahead meal, cook and shred the corned beef the night before, store it with the sauerkraut and juices in the fridge, then reheat in the slow cooker and add the Swiss cheese right before serving. For a spicier twist, use a spicy Russian dressing or stir in a tablespoon of prepared horseradish with the dressing. If you’re feeding a crowd, you can easily stretch the recipe by adding another 8 ounces of sauerkraut and an extra 4 ounces of Swiss cheese without increasing the meat. Leftovers reheat well in a skillet or microwave and make amazing next-day grilled Reuben sandwiches on rye bread with extra dressing and a quick sear in a buttered pan.
