Bbq Beef Sandwich Meal Recipe

Name: Wills Hawaiian BBQs BBQ Beef Sandwich Meal Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs beef chuck roast (trimmed, boneless); 1.5 tsp salt; 1 tsp black pepper (freshly ground); 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbsp olive oil; 1.5 cups beef broth; 1 each onion (large, sliced); 1.25 cups your favorite BBQ sauce; 1 tbsp apple cider vinegar; 1 tbsp brown sugar (packed); 1 tsp Worcestershire sauce; 0.5 tsp hot sauce (optional); 6 each burger buns or sandwich rolls; 2 tbsp butter (softened, for toasting buns); 0.5 cup pickles (slices); 2 cups coleslaw (store-bought or homemade)

Inspired by Wills Hawaiian BBQ

Time3h

Serves6

Cooked soft beef tossed in BBQ sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef

2 lbs beef chuck roast (trimmed, boneless)

1 1/2 tsp Celtic sea salt

1 tsp black pepper (freshly ground)

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tbsp olive oil

1 1/2 cups beef broth

1 each onion (large, sliced)

BBQ Sauce & Finish

1 1/4 cups your favorite BBQ sauce

1 tbsp Apple cider vinegar

1 tbsp brown sugar (packed)

1 tsp Original Worcestershire Sauce

1/2 tsp hot sauce (optional)

Sandwiches & Garnish

6 each burger buns or sandwich rolls

2 tbsp butter (softened, for toasting buns)

1/2 cup pickles (slices)

2 cups coleslaw (store-bought or homemade)

Method

Beef

Prep and season

Pat the chuck roast dry with paper towels. In a small bowl, combine salt, black pepper, smoked paprika, and garlic powder. Rub the spice mixture evenly over the entire surface of the roast.

Sear the beef

Heat olive oil in a large heavy-bottomed pan or Dutch oven over medium-high heat until shimmering. Sear the roast for 3–4 minutes per side, until a deep brown crust forms. Transfer the roast to a plate and set aside.

Braise

Reduce heat to medium. Add the sliced onion to the pan and cook 3–4 minutes until softened. Pour in 1.5 cups beef broth to deglaze, scraping up browned bits from the bottom. Return the roast to the pot. Cover and simmer gently on the stovetop over low heat for 2 to 2.5 hours, or place in a 325°F (160°C) oven for the same time, until the beef is fork-tender and easily pulls apart.

Shred

Remove the roast to a cutting board and let rest 10 minutes. Using two forks, shred the beef into bite-sized pieces, discarding any large pieces of fat. Return shredded beef to the pot with the remaining braising liquid.

BBQ Sauce & Finish

Prepare BBQ sauce

In a bowl, whisk together the BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and optional hot sauce until smooth.

Combine and simmer

Pour the sauce over the shredded beef in the pot. Stir to coat, then simmer uncovered over low heat for 10–15 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with salt, pepper, or additional vinegar/sugar as needed.

Sandwiches & Garnish

Toast buns

Heat a skillet or griddle over medium heat. Spread softened butter on the cut sides of the buns and toast butter-side down until golden, about 1–2 minutes.

Assemble sandwiches

Pile 1/3 to 1/2 cup of the BBQ beef per bun (adjust to preference). Top each with pickles and a generous spoonful of coleslaw. Serve immediately with extra BBQ sauce on the side if desired.