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    Home » Cajun Recipes

    Pulled Beef Sandwiches

    Published: Mar 5, 2025 · By: Sweet Daddy D · with 2 Comments · This post may contain affiliate links · This blog generates income via ads

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    Jump to Recipe

    These Pulled Beef Sandwiches are packed with rich, tangy flavor and incredibly tender meat. The process starts with slow-braising a chuck roast in beer until it becomes fall-apart tender. Then, it’s coated in a tangy homemade BBQ sauce made with just six simple ingredients and a blend of seasonings. The result? Juicy, flavorful beef that melts in your mouth. Serve it on rolls, slider buns, or even as a Po’ Boy for a crowd-pleasing meal everyone will love.

    Pulled bbq beef sandwich on a bun with pickles and Fritos.

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    Jump to:
    • Comfort Food
    • Here's What You Need
    • Ingredient Notes
    • Substitutes
    • Cookware
    • Hints and Tips (FAQ)
    • Here’s What You Do
    • Serving Suggestions
    • Leftover Tips
    • Recipe
    • Comments or Questions?

    Comfort Food

    How do I know Sweet Daddy D's Pulled Beef Sandwiches will be a hit with your family? Because they’ve been a favorite in mine for years! My mom first got the recipe from a neighbor, and it quickly became a staple in our home. Over time, I’ve made a few tweaks, but the result is always the same—pure comfort in every bite. The tender, juicy beef coated in a tangy BBQ sauce never fails to bring that familiar, satisfying warmth. Best of all, this recipe is simple, no-angst, and incredibly versatile. Give it a try, and it will soon become a new family favorite at your house, too!

    Here's What You Need

    These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.

    Ingredients for Pulled Beef Sandwichs.
    Ingredients for BBQ sauce for Pulled Beef Sandwiches.

    Ingredient Notes

    • Beef Chuck Roast: This recipe uses Beef Chuck Roast, which is high in connective tissue and marbling and responds well to braising. The collagen in the connective tissues breaks down during braising, making the meat extremely tender and juicy.
    • Beer: Use a full-bodied lager, stout, or Porter that you like to drink.
    • Chili Sauce: Chili Sauce is a condiment very similar to ketchup, but a bit tangier and mildly spicey, adding a subtle tanginess most ketchup brands don't have.
    • Paprika: Made from dried and ground red peppers; it is very mild in flavor. Smoked Paprika (which is what I usually use) adds a smoky undertone to the flavor profile, while plain paprika won't add much to the flavor but fortifies the sauce's color.
    • Braising Liquid: This is a combination of the beer (or substitute liquid) and the seasonings in which you braise the beef. Reserve a cup of the liquid for use in the sauce.

    Substitutes

    • Beef Chuck Roast: You can substitute a bottom round roast or anything you would make a pot roast with. Pork Butt is also a good substitute. The amount of marbling and collagen in the meat will impact cooking time.
    • Chili Sauce: Substitute equal amounts of ketchup or a couple of Tablespoons of Tomato Paste. Make sure to taste the sauce and add more brown sugar if needed for sweetness.
    • Beer: Beef or Chicken Stock are great substitutes for the beer. You can also substitute dry Red Wine, or if you have nothing else, water with optional beef bouiilion cubes can be used. All of these will make a good Braising Liquid.
    • Paprika: Cayenne Pepper is a common substitute or addition to the paprika. It will certainly increase the heat level, but it is a natural companion for beer-braised beef.

    Can't find Heinz Chili Sauce? Jump over to Amazon and have it delivered right to your door!

    Cookware

    You won't need special cookware to make this recipe. The beef can be braisied, and the sauce can be prepared in the same Dutch Oven or Cast-iron Dutch Oven. Refer to the FAQs below for optional cookware ideas. Besides the usual prep equipment, I found these tools helpful while making this recipe: Vacuum Sealer, Kitchen Tongs, Kitchen Strainer.

    Hints and Tips (FAQ)

    Can I use a pressure cooker or an Instant Pot?

    Yes, you can use these time-saving devices. I'm somewhat of a traditionalist, and besides, it doesn't take that long to braise the beef. But if you want to trim some time off the recipe, an Instant Pot or Pressure Cooker will work.

    Can this be made ahead?


    You can braise the beef ahead and store it in the fridge for a few days or in the freezer for a few months. Make sure to use an air-tight container or vacuum sealer. After braising, shred the beef and discard the fat you remove. It's best not to freeze the fat. Let the braised beef cool down before freezing. Keep the vacuum-sealed bag as flat as possible to freeze and defrost quickly. Thaw it out in the fridge or in cold water that is changed frequently.

    The sauce can be made ahead and stored in the fridge for a few days or in the freezer for 4 to 6 months. Let the sauce cool down after cooking, then store it in an airtight freezer container. Thaw it out in the fridge or in cold water that is changed frequently. Reheat in a saucepan over medium heat. Have some beer handy in case the sauce thickens too much during this process. Once the sauce looks right, add the shredded beef according to the recipe instructions.

    Why sear the beef?

    To get consistently good results, flavor should be built in stages from the bottom up. Taking the time to give the beef a good sear pays dividends in the final taste. Searing is the process of exposing meat surfaces to high temperatures. This caramelizes the natural sugars in the beef and creates a crisp browning on the surface. This not only enhances the flavor of the meat but also creates fond, which adds to the foundational flavors of the dish. The result is an amplified and enhanced flavor that won't happen without the sear.

    Here’s What You Do

    First…you have a beer. It won't be hard to start this recipe with a beer. Just make sure you have enough! Even this simple recipe will be easier and quicker if you prepare yourself and prepare the ingredients before you start cooking. Pop the cap off a beer read the recipe all the way through. Learn what ingredients and equipment you will need, and learn how they need to be prepared. Once you know that, perform your mise en place. You are well on the way...Cheers!

    Mise En Place

    No-angst cooking starts with Mise En Place! Simply prep and measure all your ingredients before you start. This way, most of the work is done, and you can focus on cooking with ease!

    Prepared ingredients for Pulled Pork Sandwiches.

    For the Beef

    • Trim the excess fat from the Chuck Roast. (See the Lagniappe Tip below for details on trimming.)
    • Sprinkle the beef with kosher salt and ground black pepper. Set aside while you prepare the other ingredients.
    • Gather the fresh thyme and bay leaves.
    • Smash the garlic.

    For the Sauce

    • Finely chop the onions and garlic.
    • Measure the dry ingredients: Kosher salt, black pepper, brown sugar, and paprika (if using).
    • Measure the wet ingredients: Worcestershire sauce, lemon juice, and Chili Sauce.
    • Have the tabasco sauce handy, and don't forget to capture 1 cup of the braising liquid when the beef has finished braising. 

    Trimming the Beef

    Lagniappe Tip: You don’t have to be a butcher to do this. With a sharp knife, remove most of the hard fat and any loose, hanging fat. A Chuck Roast is sectionalized, making it easy to separate into smaller pieces. Don't cut the roast into smaller pieces like a stew; separate it into its natural segments. This does not have to be perfect, but it will make it easier to trim some of the internal fat between segments. Here's an example of what this would look like:

    Suggestions on how to segment a chuck roast.

    Braise the Beef

    What happens in this step? We start building the flavor in the very first step. Searing the beef enhances the beef's flavor. Braising locks in the intense flavor of the beer and seasonings. The result is a flavorful beef roast that's fall-apart tender.

    Initial steps to braise beef in a Dutch oven.
    1. Place a cast-iron Dutch oven over medium-high heat. Add 1 tablespoon of vegetable oil; when the oil is hot, add the seasoned beef. Sear on all sides. It should take about 10 minutes per batch, but don't rush it.
    1. Once the beef is seared on all sides, return it all to the Dutch oven and add the fresh thyme, bay leaves, and garlic.

    Lagniappe Tip: When searing, work in batches so as not to overcrowd the Dutch oven. Overcrowding the pan messes with the temperature, causing the meat to steam instead of sear. That's not a good look.

    Steps for braising beef in a Dutch oven.
    1. Pour enough beer into the Dutch oven to reach just below the top of the beef. Keep this liquid level consistent throughout the braising process, reserving some beer to add later if needed. Bring the liquid to a boil, then reduce the heat to a gentle simmer and cover the pot tightly. Check periodically to ensure the beer hasn’t evaporated, adding more as necessary. After about 1 ½ hours, test for tenderness by inserting a bamboo skewer into the beef. Continue checking until the skewer slides in effortlessly with no resistance.
    1. Once the beef is extremely tender, remove it from the Dutch oven and set it aside to rest and cool. Don't forget to get a cup of braising liquid to use in the sauce.

    Lagniappe Tip: After braising the beef, I recommend pouring the braising liquid through a strainer to catch any small pieces of garlic and thyme stems that may be there. If there isn’t enough cooking liquid to make a cup, add water until you have a cup.

    Make the Sauce

    What happens in this step? Here, we create a tangy sauce for the beef. A short simmer thickens the sauce so that it will hug all the shredded pieces of beef roast.

    Making a BBQ sauce in a Dutch oven.
    1. Add all of the Sauce ingredients to the same Dutch oven set over medium-high heat. Bring the sauce to a simmer.
    1. Continue to simmer for about 30 minutes, stirring frequently, while the sauce thickens.

    Pull the Beef and Add It to the Sauce

    What happens in this step? By now, the beef is super tender and cool enough to handle. The shape of the beef shreds is perfect for grabbing the delicious, tangy sauce into every nook and cranny.

    Shredded beef added to BBQ sauce in a Dutch oven.
    • While the sauce is simmering, shred the cooled beef with your hands or a couple of forks. Remove any fat that you encounter.
    • Add the shredded beef to the sauce and fold together until all the beef is covered. Simmer over low heat for about 5 to 10 minutes until the beef is reheated. 

    Lagniappe Tip: If you’re worried about having too much sauce for the amount of shredded beef, add the sauce to the beef rather than the beef to the sauce. First, remove the sauce from the Dutch oven, then return the shredded beef to the pot. Add the sauce a little at a time, mixing as you go, until you reach your desired consistency. Let the mixture simmer for 5 to 10 minutes to meld the flavors. If the sauce is too thick, thin it out with a bit of the reserved braising liquid.

    Serving Suggestions

    BBQ sandwich on brioche roll with pickles and chips.

    Now that you have your shredded beef drenched in this delicious, tangy BBQ Sauce, what's the best way to serve it? The go-to is a fresh hamburger bun or brioche roll.

    Pulled BBQ beef sliders with pickles on a green plate.
    Pulled BBQ Beef Sliders

    Serve your Pulled BBQ Beef on a Slider Roll, those little burger buns will be history in two or three bites!

    For a little more "New Orleans", serve it as a Poor Boy on fresh, crispy New Orleans French bread. If you're not around New Orleans and can't get New Orleans Po-Boy Bread, try a Hoagie Roll or a Sub Roll.

    Lagniappe Tip: Keep it real-deal New Orleans and serve your Po-Boy or sandwiches dressed, which means with lettuce, tomatoes, pickles, and mayonnaise! That's how you eat a South Louisiana classic BBQ Po-Boy.

    Here are some sides from Sweet Daddy D that will be perfect with Pulled Beef Sandwiches!

    • creamy dressing being poured on shredded cabbage, apples, carrots and onions in a glass bowl
      Sweet and Savory Creamy Coleslaw
    • potato salad in a small white bowl
      Potato Salad with Marinated Purple Onions
    • baked beans on a blue-green plate
      Darn Good Baked Beans
    • Creamy Cajun Potato Salad in a foil pan.
      Cajun Potato Salad

    Leftover Tips

    Pulled BBQ Beef is great left over:

    • Allow the leftover Pulled Beef to cool down before refrigerating or freezing.
    • Store within 2 hours of cooking in an air-tight container.
    • Leftovers will maintain high quality for 5 to 7 days in the fridge and 4 to 6 months in the freezer.
    • A vacuum-sealed bag works best. Keep the bag as flat as possible to freeze and defrost quickly.
    • Thaw it out in the fridge or in cold water that is changed frequently.
    • Reheat in a saucepan over medium heat, or use the microwave.

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    Try this delicious recipe from Sweet Daddy D:

    • sloppy joes om and onion roll with pickles on the side
      Sloppy Joes
    • sweet and sour pork spareribs on a serving platter
      Sweet and Sour Spareribs
    • braised beef short ribs with gravy and carrots on a blue-green plate
      Braised Short Ribs

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    645 shares

    Yeah You Right!

    Publisher's Note: This recipe and article were originally published in July 2022. This revision is published with clearer instructions and photos, FAQs, and tips.

    Recipe

    pulled bbq beef sandwich on a bum with pickles and Fritos on the side

    Pulled Beef Sandwiches

    Beer braised chuck roast, shredded and mixed with a tangy homemmade BBQ sauce. Serve on buns, sliders or po-boys!
    5 from 3 votes
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours 50 minutes minutes
    Total Time: 3 hours hours 5 minutes minutes
    Servings: 8 Servings
    Calories: 391kcal
    Author: Sweet Daddy D
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    Here's What You Need

    For the Beef

    • 2 ½ pounds chuck roast
    • 1 sprig fresh thyme
    • 2 bay leaves
    • 4 cloves garlic crushed
    • kosher salt and black pepper to taste
    • 24 ounces beer lager or porter
    • 1 tablespoon vegetable oil

    For the Sauce

    • 1 cup yellow onions finely chopped
    • ½ cup Apple Cider Vinegar
    • 1 tablespoon garlic about 3 cloves
    • 2 tablespoons worcestershire sauce
    • 2 tablespoons lemon juice use fresh; about ½ lemon
    • 1 teaspoon kosher salt
    • â…› teaspoon ground black pepper
    • â…“ cup light brown sugar
    • 1 cup Heinz Chili Sauce
    • 1 cup reserved Cooking Liquid
    • ¼ teaspoon paprika optional
    • dash tabasco

    Here's What You Do

    To braise the beef

    • Trim the excess fat from the chuck roast. Spread kosher salt and ground black pepper all over the outside. Set aside.
    • Place about 1 tablespoon vegetable oil in a cast iron Dutch oven over high heat. Sear chuck roast for about 10 total minutes on all sides. Lower the heat.
    • Add the fresh thyme, bay leaves, and crushed garlic to the Dutch oven.
    • Add the beer up to a level just under the top of the roast. (Don't cover the roast in liquid).
    • Bring to a boil, then lower heat to a simmer and cover the Dutch oven tightly.
    • Simmer for about 1 ½ hours, checking occasionally to make sure the liquid has not cooked off. Add more liquid as needed to keep the level just under the top of the beef.
    • Start checking the beef at the 1 ½ hour mark for tenderness by sticking a bamboo skewer or fork into the beef. It's ready when the probe goes in with no resistance. The beef should be extremely tender and starting to fall apart.
    • Remove the beef from the Dutch oven and set it aside to cool. Pour the cooking liquid through a strainer and reserve. See Notes.

    Make the sauce

    • In the same Dutch oven, add all sauce ingredients and blend well. See Notes
    • Stir thoroughly to combine all the ingredients. Bring the sauce to a simmer over medium low heat. Maintain the simmer for about 30 minutes until it has thickened.

    Shred the beef and add to the sauce

    • Once the beef has cooled enough to handle, shred by hand and remove any fat you encounter.
    • Add the shredded beef to the sauce and combine well. Simmer together for about 10 minutes.
    • Serve on buns or sliders.

    Recipe Notes

    Read my article Pulled Beef Sandwiches for more information, details, Hints and Tips, as well as step-by-step photos for this recipe.
    If you don't have a full cup of braising liquid left after braising, add enough water to make up the difference. 
    If you are using the same Dutch oven for the sauce, no need to clean it. Make sure you remove the solids (bay leaves, thyme stems, and garlic) before starting the sauce. That way, you can take advantage of the flavors that have been building on the bottom of the pan.
    If you are making the sauce while the beef is braising, take the sauce off the heat after about 20 minutes and set it aside. Once the beef is finished braising, you can add the cup of braising liquid to the sauce and continue to simmer until thickens, about 10 to 15 more minutes. 
    Leftovers can be held in an airtight container in the fridge for 5 to 7 days and in the freezer for 4 to 6 months. Make sure to let the leftovers cool before refrigerating or freezing.

    Nutrition Estimate

    Calories: 391kcal | Carbohydrates: 24g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 741mg | Potassium: 681mg | Fiber: 1g | Sugar: 17g | Vitamin A: 215IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 4mg
    Sweet Daddy D AKA Dave Howson

    It's Me!


    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
    read the "It's Me" page to find out more about me and this website…

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    1. Linda

      February 26, 2025 at 8:21 pm

      Can you use beef broth in place of the beer

      Reply
      • Sweet Daddy D

        February 26, 2025 at 8:50 pm

        Absolutely, Linda. Beef broth or stock would be perfect. Thanks for the question. Enjoy.

        Reply

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