Barbecue Beef for Sandwiches

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  • 1 (5 pound) beef chuck roast, cut into 2-inch pieces
  • 3 tablespoons your favorite seasoning rub
  • 3 tablespoons vegetable oil
  • 12 ounces beer
  • 2 bottles your favorite barbecue sauce


Preheat oven to 300°F. Combine beef with seasoning. In a large Dutch oven, heat oil until very hot. Brown beef in batches, taking care to not overcrowd pan. When seared, place all of beef back in pot and add beer. Cover, transfer to oven and cook for approximately 5-6 hours. Alternately, place seared beef and beer in a crockpot or slow cooker on low or medium heat, and cook for approximately 6-8 hours. When beef is done, pull to shred, removing any large pieces of fat still visible. Toss with barbecue sauce.

Serve on toasted buns with more sauce.

Recipe from Central Market Shoreline - Culinary Resource Center
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