Pulled Beef Sandwiches
Beer braised chuck roast, shredded and mixed with a tangy homemmade BBQ sauce. Serve on buns, sliders or po-boys!
Servings: 8 Servings
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
- ⅛ teaspoon ground black pepper
- ⅓ cup light brown sugar
- 1 cup Heinz Chili Sauce
- 1 cup reserved Cooking Liquid
- ¼ teaspoon paprika optional
- dash tabasco
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.
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.
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
This recipe came from www.firstyouhaveabeer.com.