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Roasted and Shredded Beef Sandwiches

January 8, 2012 by Joy the Baker 112 Comments

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Dear New Year,

Here’s the deal!  I like carrot sticks.  I’m going to keep eating those.  I like oatmeal cookies.  I’m going to continue to consider them a breakfast cookie.  I’ll drink green juices.  I’ll even like it.

Also… I’m going to continue to follow 3 people on Facebook that I don’t actually like.  It’s that ‘keep your enemies close’ thing.

I’m going to drink tea, but I’ll always love coffee more.

I’ll go to church.  I’ll volunteer… and I’ll try to be better all the time.  I’ll try most sincerely.  I’ll try to love more and text less.

I’m going to find a new bourbon to appreciate.  That should be bonkers fun.

I’m going to eat real dinners, unless eating cold cereal while reading Food and Wine magazine makes more sense.

That’s where this roasted beef sandwich comes in.  Gorgeous.  Glorious.  Blessed day!  This could be the answer to unanswered questions.  Slow cooking, good smelling, tender tender, sandwich goodness.

Alright New Year, I’m gonna getcha!

Love,

Joy

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This might have been love at first sight.  Now I know what that’s like.  Thank you!

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There is such beauty in the simplicity of this recipe.  Beef roast is combined with broth, lots of raw garlic, onion, fresh sage and fresh thyme.  I used a large Dutch oven… but a slow cooker (crock pot) also works well too!  Beef is slooooooow cooked to tender perfection.  This takes hoooouuuurrrsss.  You can do all sorts of things in the time it takes for this roast to simmer, cook, and make your home smell amazing.

Errands.  Emails.  Closet organizing.  Nail painting.  Cookbook browsing.  Facebook stalking… imagine the things you could do.

After cooking the meat is removed from the liquid and shredded with two forks.  It falls apart, really.  It is a perfect thing.

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The roasted beef is matched with brioche buns and spicy horseradish mayonnaise.  Major delicious.  Major boy food.  Major family food.  Set it and forget it…. and then be amazed at what an amazing chef you are!

These photographs were taken with an iPhone using Instagram.  Keeping it simple.

Roasted and Shredded Beef Sandwiches

serves 12

recipe adapted from Everyday Food

Print this Recipe!

3 pounds beef chuck shoulder roast, cut into 1 pound pieces

4 cups low sodium beef broth

1 head garlic, cloves smashed and peeled

small handful of flat leaf Italian parsley and stems

1 thick slice red onion

3 fresh sage leaves

1 1/2 tablespoons fresh thyme leaves, and a few fresh stems as well

coarse sea salt and fresh ground black pepper

For the Horseradish Mayonnaise

1/2 cup mayonnaise

1-2 tablespoons prepared horseradish

1 tablespoon chopped chives

1 tablespoon chopped parsley

pinch of salt and fresh ground pepper to taste

brioche buns, red onion slices, and dijon mustard for serving

Oven Method:  Preheat oven to 275 degrees F.  In a large Dutch oven with a tight fitting lid, combine beef, broth, garlic, parsley leaves and stems, and onion.  Sprinkle salt and pepper over the meat pieces.  Cover the Dutch oven and place in the oven.  Bake until beef is tender and can be easily pulled apart with two forks. , 5 to 6 hours.

Slow-Cooker Method:  In a 6 or 6 quart slow cooker, combine beef, broth, garlic, parsley leaves and stems, and onion.  Sprinkle salt and pepper over the meat pieces.  Cover and cook on high until beef is tender and can easily be pulled apart with a fork, about 6 hours.

To serve:  with a slotted spoon transfer beef to a large bowl.  Using two forks, pull the meet apart into shreds.  Remove and discard and large fat pieces.  Moisten meat with up to 1 cup of cooking broth.  Reserve some of the remaining liquid for dipping.  Beef can be refrigerated, in an airtight container in the fridge, for up to 5 days.

To make the Horseradish Sauce:  combine mayonnaise, prepared horseradish, chives, parsley, salt and pepper.  Spread on bread as desired.

Serve sandwich with horseradish mayonnaise, Dijon mustard, and fresh red onion on toasted brioche buns.  

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Reader Interactions

Comments

  1. Jen

    January 9, 2012 at 11:45 am

    I think we are on the same wave length. I slow-cooked a pork roast yesterday and it’s amazing how much meat and leftovers I have. I think slow cooking, especially in the winter (well, it’s winter here in southern Ohio, at least) is such a great way to eat good food with minimal effort.

    Reply
  2. Jillian@TheHumbleGourmet

    January 9, 2012 at 11:03 am

    I TOTALLY consider this to be boy-food as well. So delicious though!

    Reply
  3. Anne Marie

    January 9, 2012 at 10:56 am

    Bulleit Bourbon: just trust me. https://www.bulleitbourbon.com/

    Reply
    • joythebaker

      January 9, 2012 at 11:11 am

      i love the stuff!

      Reply
  4. Hallie

    January 9, 2012 at 10:27 am

    My husband just added two new bourbons to the list. Basil Hyaden and Jack Daniel’s Tennessee Honey (which I guess is JD mixed with a honey liquor) Just to get you started… :-)

    Reply
    • joythebaker

      January 9, 2012 at 11:12 am

      Basil Hayden sounds right up my alley!

      Reply
  5. DessertForTwo

    January 9, 2012 at 9:55 am

    This is almost like Texas barbecue: shredded brisket on a bun with raw onions. Go you! :)

    Reply
    • joythebaker

      January 9, 2012 at 11:12 am

      ooooh now i want barbecue sauce!!

      Reply
  6. Amanda @ Once Upon a Recipe

    January 9, 2012 at 9:48 am

    I don’t own a dutch oven or a slow cooker but I think it’s high time I invested in one or the other. I’m all for meals that allow me to paint my nails while the cooking happens!

    Reply
    • joythebaker

      January 9, 2012 at 11:13 am

      you must! it makes chef-ing so so easy!

      Reply
  7. Marine

    January 9, 2012 at 9:29 am

    I’ve been on a sandwich kick these days and this is right up my alley. I love anything slow-cooked to tender and juicy!
    As far as bourbon goes, my boyfriend is a big fan of Basil Hayden’s. You should definitely give it a shot (ha!) if you’ve never had it before!
    Also, I think it’s plenty fair to consider the oatmeal raisin cookie as breakfast food… I mean, it’s pretty much just baked oatmeal with butter & flour added.

    Reply
  8. Katherine

    January 9, 2012 at 9:16 am

    Hi Joy and everyone,

    My new favorite tea is GoodEarth original. As someone who loves coffee, this cinnamony tea can hold its own the way coffee can. Have a blast with the bourbon, and make this cereal sometime! It goes great with Food & Wine magazine. https://eggton.com/2011/11/19/black-cherry-granola/

    Happy week to all,
    Katherine

    Reply
  9. Sarah @ See Sarah Bake

    January 9, 2012 at 8:35 am

    Joy- you are a far better person than myself. I would eat cold cereal 3 meals a day. I’ll never switch to tea. And Lord knows I more than often choose to turn the alarm off than get up and go to church. However, all that said- this sandwich looks like heaven.

    Reply
    • joythebaker

      January 9, 2012 at 11:13 am

      heaven indeed!!

      Reply
  10. CheekyChic

    January 9, 2012 at 8:19 am

    I love that the recipe originally came from Everyday Food. I would love for this shredded beef to be an everyday food at my house. My middle boy would go bananas for the horseradish mayo.

    Reply
  11. Carly

    January 9, 2012 at 8:06 am

    This is standard fare in our house, especially for my meat and potatoes husband. Just wanted to add that the beef freezes well, so it’s worth it to cook a big roast, then freeze the unused meat into meal-sized portions for lunches/dinners as needed.

    Thanks for making me drool at 9am!

    Reply
  12. Ryan

    January 9, 2012 at 7:53 am

    Ooooh my goodness, this looks amazing. I love beef sandwiches, I’m going to have to try to find a way to make this soon, although I may be the only one eating it because I live with two vegetarians :P

    Reply
  13. Lindsay @ The Live-In Kitchen

    January 9, 2012 at 7:40 am

    Could you please mail me a brioche bun? I’ve never seen them where I live and they always look so delicious. Maybe a recipe at least??

    Reply
  14. christyb

    January 9, 2012 at 7:39 am

    lots of husbands are going to be so happy you posted this… and I’m happy to get another roast out of the deep freeze. I wonder if there’s still some goat cheese in the fridge? (we’re not much on horseradish here.) I bet I even have time to make buns! thanks, Joy.

    Reply
  15. Cassidy @ Cooking Gluten (& Dairy) Free

    January 9, 2012 at 7:36 am

    This looks so great – I just printed off the recipe so I can make it this week! I’ll just have to serve it with gluten free buns :)

    Reply
    • joythebaker

      January 9, 2012 at 11:14 am

      sounds perfect!!

      Reply
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