Pulled Beef BBQ Sandwiches (Print-Friendly Format)
Juicy, beer-braised beef meets tangy BBQ sauce in these tender sandwiches served on fluffy buns.
# Required Ingredients:
→ For the Beef
01 -
1.1 kg chuck roast, trimmed of excess fat
02 -
1 sprig fresh thyme
03 -
2 bay leaves
04 -
4 cloves garlic, crushed
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
07 -
710 ml beer (lager or porter)
08 -
15 ml vegetable oil
→ For the Sauce
09 -
150 g yellow onions, finely chopped
10 -
120 ml apple cider vinegar
11 -
3 cloves garlic, minced
12 -
30 ml Worcestershire sauce
13 -
30 ml fresh lemon juice (approximately ½ lemon)
14 -
1 teaspoon kosher salt
15 -
0.125 teaspoon ground black pepper
16 -
45 g light brown sugar
17 -
240 ml Heinz Chili Sauce
18 -
240 ml reserved cooking liquid
19 -
0.25 teaspoon paprika (optional)
20 -
Dash of Tabasco sauce
→ To Serve
21 -
8 sandwich buns or sliders
# How to Make It:
01 -
Remove excess fat from the chuck roast. Coat the roast evenly with kosher salt and freshly ground black pepper.
02 -
Heat vegetable oil in a cast iron Dutch oven over high heat. Sear the chuck roast for approximately 10 minutes until evenly browned on all sides. Reduce the heat.
03 -
Introduce fresh thyme, bay leaves, and crushed garlic to the pot. Pour beer until the liquid level is just below the top of the roast. Avoid covering the roast completely.
04 -
Bring liquid to a boil, then lower to a simmer. Cover the Dutch oven tightly and simmer for 90 minutes, checking periodically to ensure braising liquid remains just below the roast. Add additional beer or water if necessary.
05 -
After 90 minutes, begin testing the beef with a fork or skewer. The meat is ready when it yields easily with no resistance and begins to fall apart.
06 -
Transfer the braised beef from the pot to a plate. Allow it to cool slightly. Strain cooking liquid through a sieve and reserve one cup for the sauce.
07 -
In the same Dutch oven, combine onions, apple cider vinegar, minced garlic, Worcestershire sauce, lemon juice, kosher salt, ground black pepper, light brown sugar, chili sauce, reserved cooking liquid, paprika (if using), and Tabasco. Mix thoroughly.
08 -
Bring sauce to a gentle simmer over medium-low heat. Cook for 30 minutes until it thickens, stirring occasionally.
09 -
Once cool enough to handle, shred the beef by hand, discarding any remaining fat.
10 -
Return shredded beef to the sauce. Stir to combine and simmer for an additional 10 minutes to infuse flavors.
11 -
Pile the hot pulled beef onto buns or slider rolls and serve immediately.
# Additional Information:
01 -
If less than one cup of braising liquid remains, supplement with water to achieve 240 ml.
02 -
When using the same Dutch oven for sauce preparation, remove all aromatics and solids to enhance flavor continuity.
03 -
For optimal sauce texture, consider preparing the sauce while the beef is braising, adding braising liquid once available.
04 -
For best storage, cool leftovers before transferring to airtight containers. Refrigerate up to 7 days or freeze for 4 to 6 months.