BBQ Pulled Beef Sandwich
Juicy, slow-cooked pulled beef smothered in tangy barbecue sauce piled high on soft buns. Topped with crunchy slaw for a perfect balance of smoky, sweet, and refreshing flavors in every bite. Simple prep, big flavor.
Servings: 6 people
Equipment
- 1 Cutting Board
- 1 Chef Knife
- 1 Skillet for searing and frying
- 1 Meat Thermometer optional
- 2-3 Mixing Bowls for sauce and frying ingredients
- 1 Deep Fryer or preferred frying dish
- 1 Pressure Cooker
Ingredients
Protein
- 3 lbs chuck roast
Wet Ingredients
- 1 cup bbq sauce
- 3 cups beef broth
- 2 tbsps mayo
- 1 tbsp dijon mustard
Seasoning
- ap seasoning and bbq seasoning
- rosemary and thyme
- 1 tbsp garlic paste
Produce
- 2 onions
Bread
- Sourdough bread
Dairy
- colby jack and provolone cheese
Fried Onions:
- Fried onions Thin sliced coated in seasoned flour and fry at 350
Sandwich Sauce:
- ½ cup mayo
- 1-2 tbsps sriracha
- ¼ cup ketchup
- 3 tbsps diced chives
- 1 tbsp balsamic glaze
Instructions
- It all starts with the prep work. If you prep efficiently, your overall cooking experience improves drastically.
- This includes tasks such as chopping vegetables, measuring out spices, and arranging utensils in a way that facilitates efficient cooking.
- Cut your chuck roast int 2 inch pieces and season generously.
- Once the meat is seared, remove it from the skillet and deglaze with the beef broth.
- Add in onions and the aromatics of your choice.
- Bring to a boil and then reduce the heat to a simmer.
- Add everything to the pressure cooker and set to high pressure. Set it to 55 minutes and seal the lid.
- Meanwhile, make the sauce for your sandwich. For this you will need Mayo, Sriracha, Ketchup, AP Seasoning, and Balsamic glaze. Sauce:
- 1/2 cup mayo
- 1-2 tbsps sriracha
- 1/4 cup ketchup
- 3 tbsps diced chives
- 1 tbsp balsamic glaze
- Once the sauce is made, let’s fry some onions.
- This sandwich component adds flavor and texture.
- Coat the onions in egg wash or buttermilk and then seasoned flour.
- Fry at 350 degrees for about 5 minutes.
- Once the sauce is made, the beef is tender, and the onions are fried - it’s time to assemble the sandwich.
- Add some sauce to Bothe sides of bread and add a little butter to your skillet.
- Shred the beef and then add your BBQ sauce.
- Add cheese to the bottom side of bread and then top with shredded bbq beef.
- Top that with fried onions and add cheese to the other side of bread if you’re feeling frisky.
- Serve with additional sauce, and some fries or chips. Enjoy!
Notes
This recipe calls for a pressure cooker, you can use a crock pot or slow cooker to cook the chuck roast but the cooking times will be longer.
Nutrition
Calories: 692kcal | Carbohydrates: 28g | Protein: 46g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 1447mg | Potassium: 1036mg | Fiber: 1g | Sugar: 20g | Vitamin A: 274IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 6mg
