Serves 14
315 min
Braised BBQ Beef Sandwich
Recipe GLPRc02c63839e8f4e
Tender, juicy braised chuck roast cooked low and slow in a rich tomato and barbecue sauce, then shredded and piled high on toasted buns. The beef becomes incredibly fork-tender from hours of gentle braising, absorbing all the smoky, savory flavors. Perfect for feeding a crowd at a casual gathering.
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Ingredients
3 pounds One 3-pound chuck roast
2 whole Medium onions, chopped
1 tablespoon Olive oil
28 ounces Whole canned tomatoes (28 ounces)
18 ounces Barbecue sauce
Salt
Freshly ground black pepper
12 whole Sandwich buns or hamburger buns
Directions
Pat the chuck roast dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
Heat the olive oil in a large, heavy-bottomed Dutch oven or heavy pot over medium-high heat. Once the oil is shimmering, carefully place the seasoned roast in the pot and sear on all sides until deeply browned, about 3-4 minutes per side. This creates a flavorful crust. Remove the roast and set aside on a clean plate.
Add the chopped onions to the same pot with the drippings and cook, stirring occasionally, until softened and beginning to caramelize, about 5 minutes.
Pour in the entire can of whole tomatoes, breaking them up with a wooden spoon as you stir. Add the barbecue sauce and stir to combine all ingredients, scraping up any browned bits from the bottom of the pot.
Return the seared roast to the pot, nestling it into the sauce so it is partially submerged. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot partially and braise the beef for 4-5 hours, stirring the sauce occasionally and turning the roast every 90 minutes. The meat is ready when it shreds easily with a fork and reaches an internal temperature of 160°F or higher.
Remove the pot from heat. Carefully transfer the braised roast to a cutting board and let it rest for 10 minutes. Using two forks or your hands, shred the beef into bite-sized pieces, discarding any excess fat or tough connective tissue.
Return the shredded beef to the pot with the sauce and stir to coat evenly. Taste and adjust seasoning with additional salt and pepper if needed. Keep warm on low heat or in a slow cooker until ready to serve.
Lightly toast the sandwich buns if desired. To assemble, place a generous portion of the shredded braised beef onto each bun, allowing some of the sauce to drip onto the bread. Serve immediately while warm.
