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January 10, 2023
Chefs moonlight as magicians, transforming simple ingredients into fancy feasts. That’s exactly what I did with my Pulled Beef Sandwich. You get heaven on a plate when you pair a basic chuck roast with my decadent seasonings. I love a good sandwich, especially when it’s stacked with BBQ beef and a buffet of jazzy toppings.
Give my Pulled Beef Sandwich a shot if you want an easy meal that the entire family will enjoy. Serve it for Sunday dinner or a fun game day meal. It’s sure to get everyone smiling!
This delicious Pulled Beef Sandwich uses two cooking methods for maximum flavor. The roast is smoked at a low temperature, then braised in a flavorful liquid. The result is a juicy, tender sandwich. Even though this recipe seems involved, it all happens on the Traeger.
Pellet grill/smoker. I used a Traeger Timberline 1300 to cook this recipe. I love the Traeger because it’s high quality, works like a charm, and is easy to use. It has all the bells and whistles, like a super-smoke button, a roomy interior, and an included probe.
Pellets. For this cook, I used Royal Oak Charcoal pellets. I’m a huge fan of this company and the quality products they produce. Grab a bag if you’re looking for pure smoke without any fillers. You’ll be just as obsessed as I am.
You can see this recipe's detailed demonstration in the video and recipe card. For now, here’s a quick rundown of how I pulled this cook together.
This sandwich was off-the-charts delicious. The combination of onions, mayo, beef, and cheese was incredible. You’ll dream of this sandwich for weeks! I recommend saving your braising liquid to use as au jus sauce.
Serve these tasty sandwiches with home fries or potato chips, a bowl of coleslaw, and a beer.
Leftover beef tastes great in a quesadilla. If you still have leftovers, you can store them in the fridge for up to 4 days or freeze them for up to 4 months.
Traeger Timberline 1300, Royal Oak Charcoal Hardwood Charcoal Pellets, Thermoworks instant-read meat thermometer, insulated gloves for handling meat, metal tongs, 5 ½ quart dutch oven, Metal Measuring Cups, Aluminum Pan, Plastic Ladle, Thermoworks Silicone Pot Holders
Category
Sandwich
Prep Time
15 minutes
Cook Time
4 hours
Heath Riles BBQ Beef Rub
1-2 tbsp Heath Riles BBQ Sweet BBQ Sauce
1/2 cup Bear and Burton's The W Sauce
3lb Chuck Roast
1 whole Sliced Onion
4 Carrots Chopped
5 Celery Stalks Chopped
Ciabatta French Bread
Provolone
12 Garlic Cloves
1/2 stick of Butter
Get your grill up to 275º.
Chop all your vegetables, this includes your carrots, celery, and onion. We didn't chop our garlic cloves.
Take your chuck roasts out of the pack and season both sides with Heath Riles BBQ Beef Rub.
Place your chuck roasts on your grill.
Assemble your broth. Add your vegetables, butter, beef broth, cooking wine, and W sauce in a dutch oven. Sprinkle some more Heath Riles BBQ Beef Rub over the top.
Add your pot to the grill with your chuck roasts.
Once our chuck roasts were hitting between 150-160º after almost 2 hours, we added it to our broth and let it simmer for another 2 hours. You want your beef to be fork tender.
Butter and toast your bread the last 15 minutes your chuck roasts are cooking.
After about 4 hours, we took our chuck roasts off the grill and shred them with two forks in a pan.
Add a couple tbsp of broth and 1-2 tbsp of Heath Riles BBQ Sweet BBQ Sauce to your pulled beef and mix.
Assemble your pulled beef sandwiches how you like. We added Blue Plate Mayo, provolone cheese, and some of the onions from our broth.
Place the sandwiches back on your grill so the cheese can melt.
Once the cheese is melted, remove from the grill and serve. We had about a 4 hour total cook time.