Pulled Beef Sandwich Ciabatta (Printable Format)

Savory pulled beef served on toasted ciabatta, finished with provolone and flavorful broth-braised veggies.

# Needed Ingredients:

→ Main

01 - 3 pounds chuck roast
02 - 1 whole onion, sliced
03 - 4 carrots, chopped
04 - 5 celery stalks, chopped
05 - 12 garlic cloves

→ Seasoning and Sauce

06 - Heath Riles BBQ Beef Rub, to taste
07 - 1/2 cup Bear and Burton's The W Sauce
08 - 1 to 2 tablespoons Heath Riles BBQ Sweet BBQ Sauce
09 - 1 cup red cooking wine
10 - 32 ounces beef broth

→ Dairy

11 - 1/2 stick unsalted butter (approximately 1/4 cup)
12 - Provolone cheese slices
13 - Blue Plate mayonnaise

→ Bread

14 - Ciabatta or French bread, as needed for serving

# Preparation Steps:

01 - Preheat the grill to 275°F (135°C), setting up for indirect cooking.
02 - Chop carrots and celery into even pieces; slice the onion. Leave garlic cloves whole.
03 - Season both sides of the chuck roast generously with Heath Riles BBQ Beef Rub.
04 - Place the seasoned chuck roast directly onto the grill grates over indirect heat.
05 - Combine chopped carrots, celery, sliced onion, whole garlic cloves, butter, beef broth, red cooking wine, The W Sauce and an additional layer of beef rub in a large Dutch oven.
06 - Place the Dutch oven with the liquid mixture onto the grill alongside the chuck roast.
07 - Smoke the chuck roast until internal temperature reaches 150–160°F (66–71°C), about 2 hours.
08 - Transfer the roasted beef into the Dutch oven with the broth and vegetables. Cover and simmer on the grill for an additional 2 hours until beef is fork-tender.
09 - Spread butter on sliced bread. In the final 15 minutes of beef cooking time, toast bread slices on the grill until golden.
10 - Remove beef from the Dutch oven and shred using two forks in a large pan.
11 - Stir 2–3 tablespoons of the broth and 1–2 tablespoons of Sweet BBQ Sauce into the pulled beef. Mix well for even coating.
12 - Layer toasted bread with Blue Plate mayonnaise, pulled beef, provolone cheese slices, and onions from the broth.
13 - Return assembled sandwiches to the grill. Heat until provolone is thoroughly melted.
14 - Remove sandwiches from grill and serve immediately.

# Supplementary Details:

01 - Smoking the beef slowly with indirect heat ensures a tender and flavorful result ideal for shredding.

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