Friday, June 4, 2010

Southern Braised BBQ Beef Sandwich

One 3-pound chuck roast, rinsed and dried
2 medium onions, chopped
1 Tbsp olive oil
1 28-ounce can whole tomatoes (preferably plum tomatoes)
1 18-ounce bottle of your favorite barbecue sauce (or 2 1/4 cups of your favorite homemade BBQ sauce)
Salt and freshly ground black pepper
12 sandwich or hamburger buns
  • In a large, heavy pot, heat olive oil on medium heat. Add the onions and cook until translucent, about 5 minutes. Add the tomatoes, roughly chopping them in the pot. Add the barbecue sauce, increase heat to medium high and simmer for 10 minutes. Add the chuck roast. Bring to a low simmer, cover and slow cook until meat is very tender, stirring occasionally, about 3 hours.

    Remove the meat from the pot. Use a fork and knife to separate the roast into small pieces. Set aside.

    Increase the heat on the pot to medium/medium-high, uncover, and reduce the liquid until thick. Stir often to prevent burning.

    Return the meat to the liquid in the pan. Warm both thoroughly. Add salt and pepper to taste.

    Serve on buns. Makes approximately 12 sandwiches.


  1. Hey Monica! This sounds wonderful! I make something similar with a rump roast! My family loves it!

    How are you doing gal? Everything good? I'm doing well, just can't believe the year is almost half over!! Where is the time going, anyway?

    Have a joyful week, my friend!!
    Love ya,

  2. Oh, this is SO not on my diet.

    It's making me drool.