I have this thing for roast. It’s a love kinda thing. A deep, never-ending kind of love thing.
Sometimes I make roast with the standard potatoes and carrots, but every now and then I mix it up and make this Barbecue Beef Sandwich instead. Then I smack myself, because man, this stuff is good. Don’t I know that I won’t be able to stop eating this? Don’t I know that 13 sandwiches during the course of 1 dinner is not considered healthy? Don’t I know that I’ll be powerless to resist the leftovers of this?
This sandwich is dangerous.
I like dangerous.
Dangerous is good. Unless it’s bad. But, even then, sometimes it’s good.
I’m sorry, what? I’m too busy licking my lips and wiping drool off of my chin to make sense. This sandwich. Oh, this moist, tangy, peppery, shredded beef sandwich.
- 3-4lb chuck roast
- prepared yellow mustard - enough to spread all over the meat
- 1/4 cup paprika
- 1/4 cup white or brown sugar (I just grab whatever is closest)
- 3 tablespoons garlic powder
- 3 tablespoons salt
- 2 tablespoons onion powder
- 2 tablespoons ground black pepper
- 1 tablespoon dried parsley
- 1 tablespoon chipotle powder (optional)
- 1/2 cup ketchup
- 1/4 - 1/2 cup prepared barbecue sauce, depending on how saucy you like it
- Preheat oven to 275 degrees.
- In a small bowl mix together all of the dry ingredients.
- Get out your roast and slather it in prepared yellow mustard. You just want enough to cover the outside of the meat in a thin layer, probably a 1/4 cup-ish. Rub the dry ingredients into the mustard coated roast and place in a roasting pan or, if you have one, a deep oven proof skillet.
- Bake covered for 3 to 4 hours depending on the size of your roast. The beef should be very tender and just fall apart. Remove from the oven and place on the stove. Shred the beef, add the ketchup and barbecue sauce and cook for just a few minutes to allow the sauce to soak into the beef and thicken a tiny bit.
- This can also be done in a crockpot. Start out the same with the mustard and dry rub, add to the crockpot and let it cook on low for 8 to 9 hours or until tender and falling apart. Remove to a skillet and finish it off the same as you would for the oven method.
- Serve on sandwich rolls.