BBQ Beef Sandwiches
May isn’t officially summer, but by the end of May I’m feeling quite celebratory. I guess it’s the arrival of Memorial Day here in the states with the cookouts and gatherings that feel like a welcome party for lazy summer days! This bbq beef is luscious, it's tender and perfectly sweet/savory and perfect piled on top of a bun with a scoop of creamy, crunchy slaw. This is my kind of party food, a tiny bit of hands on prep, a long hands off cook time, and a whole heap of delicious food to enjoy at the end. This sauce is equally delicious on chicken or pork shoulder so I usually double the sauce and freeze half for a day where I just want to pour some sauce on meat and eat!
Ingredients:
Roast:
3 pounds of chuck roast
1 teaspoon salt
1 teaspoon pepper
2 teaspoons smoked paprika
3 cups bone broth
2 garlic cloves, smashed with the side of your knife
2 bay leaves
Sauce:
2 tablespoons of butter
2 shallots or one small onion, diced
3 garlic cloves, diced
1/2 teaspoon salt
pinch of red pepper flakes
1/2 teaspoon smoked paprika
one 14 ounce can crushed tomatoes
2 tablespoons ketchup
1/4 cup apple cider vinegar
1/4 cup molasses
1 tablespoon sugar
2 teaspoons dijon mustard
Directions:
Preheat your oven to 425 degrees F. Heat a large oven proof lidded pot (we use this dutch oven) over medium heat. Add a bit of butter and let it melt. Season the roast with the salt, pepper, and paprika. Brown on all sides in the butter. Pour the broth around the sides and add the smashed garlic cloves and bay leaves. Put the lid on top and put it in the oven. Cook at 425 for 30 minutes and then turn the heat down to 300 degrees F. Let it cook for another 3-4 hours. Check for doneness. It should fall apart when prodded with a fork. If not, let it cook another 30 minutes. It’s amazing what another 30 minutes can do!
While the meat is cooking make the sauce. Heat the butter in a large saucepan. Add the shallot and garlic and let it cook until fragrant and translucent. Add the rest of the ingredients and stir. Pop a lid on top and simmer for about 30 minutes. Turn the heat off and let it cool slightly. Blend the sauce in a blender or with an immersion stick blender. Shred the meat and pour the sauce over top. Enjoy!
