Barbecued Braised Beef Sandwiches

Make a simple, savory barbeque sauce and braise a chuck roast in it for 3 hours. Slice the tender braised meat and layer onto soft sandwich buns. Delicious with coleslaw and a classic potato salad.

Serves: 12Hands-on: 30 minutesTotal: 3 hours 30 minutesDifficulty: Easy

Serves: 12


  • 3 lbs. chuck roast, trimmed
  • 1 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. canola oil
  • 1 medium onion, peeled and chopped
  • 1⁄2 cup steak sauce
  • 1 can (8 oz.) tomato sauce
  • 1 can (28 oz.) diced tomatoes
  • 12 sandwich buns, split


  • Preheat oven to 300°F. Season chuck roast with salt and pepper.
  • In a Dutch oven, heat canola oil over high heat. Using tongs to hold meat, sear chuck roast on all sides, about 10 minutes. Transfer roast to a plate. Reduce heat to medium. If pan is dry add more canola oil, about 1 teaspoon. Add onion to pan. Cook, stirring frequently, for 7 to 10 minutes, until onion is tender. Add steak sauce, tomato sauce, and diced tomatoes. Stir and bring to a simmer.
  • Return chuck roast to pan, cover and place in oven for 3 hours, or until meat is tender and slices easily.
  • Slice roast beef and layer with sauce onto sandwich buns.