Monthly Recipe

Barbecue Beef Sandwich with homemade sauce is a big winner

Jon’s critique: Mom had a wonderful shredded pork sandwich recipe that was a menu staple for her. She never did master the shredded beef sandwich. My Aunt Sherry put out a great shredded beef sandwich for family get togethers.

Charlotte has finally come around to giving Aunt Sherry some competition in the shredded beef sandwich division. This recipe has been made a couple of times over this winter and I think she has it perfected. Don’t fumble on the goal line by not buttering and toasting the bun! Give this one a try as it is a winner.

Barbecue Beef Sandwich with Homemade Sauce
By Charlotte Angell
Executive Cook at The Cattleman’s Advocate / PQ Ranch Test Kitchen

3-4 pound chuck roast salted and peppered.

Barbecue Sauce Recipe Ingredients
1 ½ cups ketchup
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
¼ cup brown sugar
1 teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon salt
3 tablespoons molasses
2 teaspoons mustard
add water – as needed, optional

Barbecue Beef Sandwich | The Cattleman's Advocate

Sear roast on both sides in a dutch oven. Cover and place in a 300 degree oven for about 3 hours or until fork tender.
Once the roast is in the oven, whisk together all sauce ingredients in a medium sauce pan. Bring to a boil, then reduce to a simmer, cover and cook 15 minutes stirring occasionally.

As the sauce simmers, feel free to add a few tablespoons of water to thin sauce to desired consistency.

Sauce may be served immediately but if you have some extra time, cover and chill for at least 1 hour for best flavor. Excess sauce can be stored in airtight container in fridge up to two weeks.

Shred roast and cover with desired amount of sauce. We have found that serving on a buttered hamburger bun that is toasted by broiling in a toaster oven is the optimal way of enjoying this one.