No ImageBraised BBQ Beef Sandwich

Did you make it? Rate it!

  1. Jenny K.

    Thanks for the recipe! Turned out great. I used a 1.5 lbs roast and cooked for 2.25 hours. Beef was tender and flavorful.

  2. Rose

    I like to cook for large amounts of people and would like to make it for about 80 to 100. How much meT do I need?

    • Elise Bauer

      Hi Rose, great question! I don’t know. If anyone reading this has a suggestion, please chime in.

      • Ala

        I would usually count 8oz per person. So, there will be a pound for two people. I guess you are looking for 40-50lbs of meat. Sorry, this suggestion is probably terribly outdated.

        Elise, thank you for this beautiful recipe, I have made it twice, it is fuss free, fool-proof, and incredibly scrumptious!

  3. Stephanie

    This was so good! The meat just fell apart and as so flavorful. It also halved really well, since my roast was only 1 1/2 pounds. I did add a hatch style pepper with the onion (they’re seasonal in my garden right now, so I’m pretty much adding them to everything!). This was very easy and tasted like it took much more time. For those of you interested, if you just pull the roast out of the pan, you could just serve it like a regular roast and top it with the sauce instead of shredding it. Next time I’ll try this recipe with pork! It’s usually what I buy since beef is so expensive. Got my chuck roast on sale, and I’m sure glad I chose this recipe for cooking it!

  4. Phil

    Hello, Elise…
    I have a question about a plate I see in your “Braised BBQ Beef Sandwich” recipe.
    About 25 yrs. ago, I bought a set of dishes like this one, Cobalt blue and bright white. Most have been broken. I can not find them any where! Can you point me in the right direction?

    Thank you for any and all help you can give.

    Philip M. Crow Sr.

    PS- Love your site and recipes!!!

  5. Michelle

    Not sure if I missed something, but the directions say after adding the BBQ sauce to turn up to medium high heat, but then simmer for 10 minutes? I kept it at medium high heat for 10 min. and got some crusty burnt stuff going before I raced from the dishes to stir it and save it from more burning, but was I supposed to just raise it up and then lower to a simmer? Just a little unclear to me, since medium high seems a bit hot for a simmer and it definitely needed attentive stirring to avoid a burnt bottom. Still smells delicious, but I’m going to have a time cleaning my dutch oven later!

    Also, do you use boneless or bone-in chuck roast? I couldn’t find the bone-in at the store, so had to go with boneless, just wondering if I should search harder next time. Thanks! I’m looking forward to the final results, love all the recipes on this site.

  6. Vito

    Do you think this would work well with beef short ribs if the excess fat were separated?

    • Elise Bauer

      I think it would be great, but you would have to separate the fat. The best way to do that would be to chill it overnight and let the fat solidify so you can easily pull it off.

      • Vito

        Awesome. I made this recipe (served as tacos with some vinegar-based slaw) a couple of weeks ago for some friends and it was a huge hit. I couldn’t get a large enough roast this week with winter storm Pax causing a ruckus so short ribs it is!

  7. Lori

    We had this for dinner last night and it was AMAZING!!!! I made it a day ahead of time (cooked it for about 4 hours) and the flavors were so delicious. Only change I made was that I added a little garlic. So yummy! Thanks so much for sharing – I LOVE your recipes!!!!

    • Elise Bauer

      Hi Lori, I’m glad you liked it! My grandmother would be so pleased.

  8. Jen

    I made this last night for dinner. Simple, needs only minimal attention, and really flavorful! (Which is good because, working from home, I have time to prep dinner during the day but not enough time for anything complicated.) I added some elephant garlic, and used a bottle of Pendleton BBQ Sauce. Even my 2 year old devoured it, and dinner for him is usually a very relaxed, lengthy affair! This is going in my dinner rotation whenever I have a roast on hand.

  9. Steffanie

    I really loved this and so did my family. I used your Bourbon Barbecue Sauce recipe. This was my first time to make homemade sauce. It was so easy and flavorful! My oldest son is super picky about seeing tomatoes so I was wondering if tomato paste with beef broth could be a substitute?

    Thank you! Love your recipes!

    • Elise Bauer

      Hi Steffanie,
      You could try it that way. Let us know how it works out!

  10. Alexandra

    Hi Elise,

    This recipe sounds fantastic and I am hoping to make it this weekend for a dinner I am hosting. Can you give me some ideas as to what I could have as side dishes?

    Thank you!

    I suggest coleslaw. ~Elise

  11. Simon, Princeton NJ

    I like this recipe a lot, because our local Amish run Farmer’s Market does great meat, and the chuck roasts always look great to buy (have basically used the same cooking approach to also make it into Goulash and a Thai style curry). I usually put it in the [email protected]~300 for 3 hours once the onions have been cooked. Stick some potatoes in alongside to bake and they go together beautifully.

    This most recent time we chopped a handful of fresh coriander into it at the shredding stage, and that’s given it a gorgeous flavour.

    I’ve not found the brand of BBQ sauce I use has much bearing on the final product, possibly because I add a load of extra seasoning anyway, ginger and garlic and chillies with the onions, sometimes mustard with the sauce. Plenty of space for experimentation…

    xxxxxyyyyy

  12. laura

    I made this today and it was very good.I used diced tomates that were prespiced with onion and garlic. For the meat I used an english roast as they tend to be a little leaner then the chuck. Also I used Sweet Baby Ray’s Hickory and Brown Sugar sauce as I perfer Sweeter Barbaque and I added about 26 ounces rather then 18 ounces. Thank you so much for the recipe.This was just what I had been looking for and my family loved it.

  13. Linda

    Hi, I loved this recipe! Made it for dinner last evening. Simmered in the oven at 250 for 4 hours cause had plans. The only changes I made were with the onions I chopped up 4 cloves of garlic. I used KC Masterpiece regular sauce. And I added a bottle of amber beer to the tomato/onion mixture and let that reduce to about half. I had with it some potato salad. The whole thing was delicious, froze the leftover beef! Thanks so much for the recipes!

  14. Morgan

    I made this last night with a few tweaks bases on the comments I saw here. IT CAME OUT GREAT. Here’s what I did:

    Seared beef on all sides
    Sauteed onions in olive oil
    Added 1 bottle of beer (Miller High Life)
    Added barbecue sauce (Dinosaur BBQ Slathering Sauce)
    Added beef, sprinkled with barbecue rub, and cooked for 3 hours (could have cooked longer)
    Shredded beef while sauce reduced (got it nice and thick)
    Added beef to sauce and cooked a bit longer

    No tomatoes (definitely didn’t need them) and the sauce was delicious. I also added a bit of liquid smoke which gave it a nice outdoor flavor.

  15. Karen

    I made this on Saturday for consumption Sunday evening, figuring that sitting in the fridge would let the flavors increase in magnitude, and it was delightful!

    I screwed up and put the meat back in between steps 2 and 3, but that didn’t hurt anything — a very forgiving recipe! After it was all cooked, I ended up reducing and stirring in another half bottle of barbecue sauce to increase the tang level; I’m sure the amount of sauce you need varies widely by the sauce itself. I used Amy’s Smokey Maple for the first addition and Natural Directions Backyard BBQ for the second.

    There was a tub of fresh pineapple in the fridge calling to me, so I added a cup of diced pineapple between steps 2 and 3, which I highly recommend — feedback from my six test diners indicated that next time, there should be more pineapple in bigger chunks (and that next time should be soon!).

    The recipe made waaaaaay more than 12 sandwiches for me — I haven’t finished the leftovers yet, but I’d estimate that it’s more on the order of 20, which makes me very happy since it’s so tasty!

  16. Joanna

    I just got this ready to do the cooking part tomorrow. All the way to putting the roast in, and my partner will do the slow cooking part.

    We raised 2 steers on our pasture, and they are very lean (i.e. tough) so long slow cooking like this is perfect. Can’t wait to try the results!

  17. Alison

    Another winner! My husband loves it. I used Stubb’s Original BBQ sauce. I cooked it in a Dutch oven at about 250 for 4 hours. Then I simmered down the sauce on the stove top. So easy and so tasty!

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