Name: Shredded Beef Sandwiches
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2.5–3 lb beef chuck roast, trimmed of excess fat; 8 soft sandwich rolls or brioche buns; 1 large yellow onion, thinly sliced; 4 cloves garlic, smashed; 1 cup low-sodium beef stock; 1/2 cup dry red wine (optional) or additional stock; 2 tbsp tomato paste; 2 tbsp Worcestershire sauce; 2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 2 bay leaves; 2 tbsp neutral oil (vegetable or grapeseed); 2 tbsp unsalted butter, room temperature; 2 tbsp fresh parsley or chives, finely chopped; Pickled red onion or quick-pickles for brightness; Optional: horseradish crème, sharp cheddar, or arugula

Description

Delicious shredded beef sandwiches featuring fork-tender beef in a savory jus, served on toasted rolls.

Ingredients

Scale

2.5–3 lb beef chuck roast, trimmed of excess fat
8 soft sandwich rolls or brioche buns
1 large yellow onion, thinly sliced
4 cloves garlic, smashed
1 cup low-sodium beef stock
1/2 cup dry red wine (optional) or additional stock
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 bay leaves
2 tbsp neutral oil (vegetable or grapeseed)
2 tbsp unsalted butter, room temperature
2 tbsp fresh parsley or chives, finely chopped
Pickled red onion or quick-pickles for brightness
Optional: horseradish crème, sharp cheddar, or arugula

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Instructions

Pat the roast dry and season all over with salt and pepper. Heat oil in a heavy dutch oven over medium-high heat until shimmering. Sear the roast on all sides until a deep mahogany crust forms, about 3–4 minutes per side.
Remove the roast and reduce heat to medium. Add onions and a pinch of salt; sauté until translucent and caramel edges appear, about 6–8 minutes. Add garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1 minute to remove raw edge. Deglaze the pan with red wine or 1/2 cup stock, scraping up browned bits.
Return the roast to the pot. Add remaining stock, Worcestershire sauce, and bay leaves. Bring to a gentle simmer, cover, and transfer to a preheated oven at 325°F (160°C). Braise for 2.5–3 hours, or until the meat is fork-tender.
Remove the roast and let rest for 10 minutes. Skim fat from the braising liquid and strain the sauce into a saucepan. Reduce over medium-high heat until slightly thickened.
Shred the beef while still warm and toss with a few tablespoons of the reduced jus to keep it moist.
Butter and toast the rolls lightly. Pile shredded beef onto the bottom bun, spoon extra jus, add pickled onions and herbs, then crown with the top bun. Serve immediately.

Notes

Serve on toasted brioche or sturdy rolls for balance. Store beef and jus separately to preserve texture.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 24g
Cholesterol: 75mg