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.
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
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.
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)
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.
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.
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!
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:
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.
- 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.
- 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.
- 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.
- 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.
- Add all of the Sauce ingredients to the same Dutch oven set over medium-high heat. Bring the sauce to a simmer.
- 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.
- 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
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.
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!
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.
Sign up for my email notifications of new recipes and posts right HERE.
Try this delicious recipe from Sweet Daddy D:
If you make this recipe:
- Tell us about it in the Comments section below
- LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
- Questions or Comments? that’s the place!
- SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
- Post a picture and share it with your friends on our Social Media:
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 Beef Sandwiches
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
Nutrition Estimate
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…
Linda
Can you use beef broth in place of the beer
Sweet Daddy D
Absolutely, Linda. Beef broth or stock would be perfect. Thanks for the question. Enjoy.