Bbq Beef Sandwich Recipe

Name: Wills Hawaiian BBQs BBQ Beef Sandwich Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb beef chuck roast, trimmed and cut into 2–3" pieces; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbsp vegetable oil; 1 cup beef broth or water; 1 cup store-bought BBQ sauce (or homemade preferred); 1 tbsp brown sugar (light or dark); 1 tbsp apple cider vinegar; 1 tsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 4 each hamburger buns or soft sandwich rolls; 2 tbsp butter (softened, for toasting buns); 8 each pickles (sliced); 1 cup coleslaw (optional)

Inspired by Wills Hawaiian BBQ

Time3h

Serves4

Cooked soft beef tossed in BBQ sauce.

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Ingredients

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Beef

1 1/2 lb beef chuck roast, trimmed and cut into 2–3" pieces

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbsp Tuscany sunflower oil

1 cup beef broth or water

BBQ Sauce & Seasoning

1 cup store-bought BBQ sauce (or homemade preferred)

1 tbsp brown sugar (light or dark)

1 tbsp Apple cider vinegar

1 tsp Original Worcestershire Sauce

1 tsp Smoked paprika

1 tsp Watkins garlic powder

Sandwich & Garnish

4 each hamburger buns or soft sandwich rolls

2 tbsp butter (softened, for toasting buns)

8 each pickles (sliced)

1 cup coleslaw (optional)

Method

Beef

Season and Sear

Pat the beef pieces dry with paper towels. Season all sides evenly with 1 tsp kosher salt and 1 tsp black pepper. Heat 1 tablespoon vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and sear until browned on all sides, about 3–4 minutes per side. Transfer seared beef to a plate.

Braise

Reduce heat to medium, pour 1 cup beef broth into the pot to deglaze, scraping up browned bits with a wooden spoon. Return all beef to the pot. Cover and simmer gently on low for 2 to 2.5 hours until beef is very tender and easily shredded with a fork. Alternatively, braise in a 325°F (160°C) oven covered for the same time.

Shred

When beef is fork-tender, remove it to a cutting board or bowl and shred into large shreds with two forks. Reserve 1/2 cup of the braising liquid for adjusting sauce consistency.

BBQ Sauce & Seasoning

While the beef finishes cooking (or immediately after shredding), combine 1 cup BBQ sauce, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, and 1 teaspoon garlic powder in a small saucepan over low heat. Heat gently, stirring, until sugar dissolves and sauce is warm and well combined, about 3–5 minutes. Taste and adjust—add more vinegar for tang, more brown sugar for sweetness, or a pinch of salt if needed.

Toss shredded beef with the warm BBQ sauce in a large bowl. If the mixture seems dry, add up to 1/2 cup reserved braising liquid a few tablespoons at a time to achieve a saucy but not soupy coating. Warm the tossed beef briefly in the saucepan over low heat for 2–3 minutes so flavors meld.

Sandwich & Garnish

Toast the buns: spread softened butter on cut sides of 4 buns. Heat a skillet over medium heat and toast buttered sides until golden brown, about 1–2 minutes. Alternatively, toast under a broiler.

Assemble sandwiches: Pile a generous portion (about 1/3 to 1/2 cup) of the BBQ shredded beef onto the bottom half of each bun. Top with sliced pickles and optional coleslaw for crunch and acidity. Place top bun and press gently.

Serve immediately with extra BBQ sauce on the side if desired.