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There is just something about a pulled beef sandwich that makes it the star of any backyard get together or lazy Sunday cookout. With slow-cooked, tender meat soaking in rich juices and plenty of melty cheese between lightly toasted bread, this recipe turns a simple roast into a comforting meal that satisfies every craving.
The first time I made these, I set out to recreate a messy BBQ lunch from a favorite road trip—now my family requests these whenever we fire up the grill.
Ingredients
- Chuck roast: this is the ideal cut for pulling since it stays moist and shreds easily, look for one with good marbling for the best texture
- Beef rub: use one like Heath Riles for a bold, savory kick that stands up to slow grilling, fresher blends give the most punch
- BBQ sauce: go with a sweet-style sauce here as it balances the savory broth and brings a touch of sticky richness, taste a few next time you shop to find your favorite
- W sauce: Bear and Burton’s variety adds layers of umami you cannot quite describe, the more complex the sauce the deeper your broth will be
- Red cooking wine: picks up the flavors from the meat and veggies, quality counts so choose one you would actually sip
- Vegetables: onions, carrots, and celery are more than filler they melt down and add sweetness and depth, pick vibrant produce with no wilting
- Provolone cheese: slices melt beautifully and have that perfect mild tang, opt for a quality deli-cut cheese so each bite stretches just right
- Ciabatta or French bread: sturdy enough to soak the juices without turning soggy, a hearty crust is key
Instructions
- Prep the Grill:
- Get your grill heated to 275 degrees for low and slow cooking. This allows the beef to become tender without drying out.
- Chop and Layer Your Vegetables:
- Dice carrots, celery, and slice onion. Place them in your dutch oven with whole garlic cloves. Unchopped garlic will soften and add mellow aromatics as it cooks.
- Season the Roast:
- Remove your chuck roast from the packaging and generously coat both sides with beef rub. Be sure to press the rub into the surface for a flavorful bark.
- Grill the Beef:
- Set the roast directly onto the grill. Let it smoke so the surface begins to caramelize. This will take about two hours until the internal temperature reaches at least 150 degrees.
- Build the Flavorful Broth:
- Combine beef broth, red cooking wine, W sauce, butter, and the chopped vegetables in a dutch oven. Scatter a little more beef rub over the top. Stir gently so everything is coated well.
- Simmer the Roast in Broth:
- Move the dutch oven to the grill. Place the partially cooked chuck roast into the pot so it braises for another two hours. The key is to let it simmer until fork tender and easy to shred.
- Toast the Bread:
- About fifteen minutes before the beef finishes, use butter to coat your sliced bread. Set on the grill until lightly crisp and golden.
- Pull and Dress the Beef:
- Transfer the chuck roast out of the broth and into a pan. Shred with two forks. Add a splash of broth and a spoonful or two of BBQ sauce. Stir so every bit is juicy.
- Assemble and Finish Sandwiches:
- Layer pulled beef onto your toasted bread. Add provolone cheese, Blue Plate Mayo, and some of those sweet onions from the broth. Return the sandwiches to the grill until cheese melts and everything is warmed through.
- Serve Hot:
- Cut in half if you like. Serve straight away while the cheese is oozy and the bread is warm.
One ingredient I always get excited about is the Bear and Burton’s W Sauce. It brings an unexpected savoriness to the broth. My family still talks about the first time we shared these sandwiches at our annual summer picnic — watching the cheese melt while the sun set is now tradition.
Storage and Leftover Tips
Pulled beef stores well in an airtight container for up to four days in the fridge. It reheats beautifully either in a pan with a splash of broth or even microwaved for a quick bite. Sandwiches can be assembled and wrapped for lunch the next day. They will keep their softness if you leave the toasting until just before eating.
Easy Ingredient Swaps
If you are out of W sauce, up the Worcestershire and add a dash of soy sauce instead. No red wine? Try a splash of balsamic vinegar. If you do not have provolone cheese, slices of mozzarella or fontina will work for that melty finish.
Perfect Ways to Serve This
Pair with cool slaw or crunchy pickles to cut through the richness. For a heartier meal, try a side of roasted potatoes or sweet potato fries. Leftover beef makes an amazing filling for loaded baked potatoes or nachos.
Once you taste the bold and tender filling with those charred edges and silky cheese, you will want to save this recipe for every BBQ season to come.
Recipe Q&A
- → How do you achieve tender beef for sandwiches?
Slow-cooking the chuck roast in a flavorful broth at low temperature ensures the beef becomes fork tender and easy to shred.
- → What type of bread works best?
Ciabatta or French bread is ideal as they hold up well to juicy beef and toppings without becoming soggy.
- → Can you add cheese to the sandwich?
Yes, provolone melts beautifully when finished on the grill, adding creamy richness to each bite.
- → Is it necessary to use BBQ rub and sauce?
BBQ rub and sauce infuse the beef with savory, smoky notes, but you can adjust seasonings to your taste.
- → How long does the entire process take?
The total cook time is about 4 hours, including grilling, simmering in broth, and assembling the sandwiches.
- → What sides pair well with this sandwich?
Coleslaw, pickles, chips, or roasted vegetables make great accompaniments to balance the richness.