When selecting a Chuck Roast for supper, I like to think ahead. Groceries these days are expensive enough. If we can get a hunk of meat that will provide a nice Sunday Supper with plenty left over for later in the week, that’s always a good stretch of the food dollar.
Chuck Roasts, unlike a sirloin tip or other roasts, tends to fall apart when cooked. Especially if that roast is braised in a liquid. Shredded chuck is great for Tacos, Taquitos, Burritos and the occasional Shredded Barbecue Beef Sandwich. Often when we’re at a carnival or small country fair, we’ll have a shredded beef sandwich. If you ask my guys, it’s something I don’t make often enough at home.
This week in the kitchen there seems to be a theme going to. What to do with leftovers besides warm them up for lunch later in the week. Some things are just better the next day, like chili. Or in this case, shredded roast beef. Enjoy and be blessed!
Baby Ray’s Barbecue Shredded Chuck Roast Sandwich
16 oz leftover Chuck Roast
1-1/4 cups Baby Ray’s Original Barbecue Sauce, divided
1/2 Red Onion
6 tablespoons Butter, divided
4 Steak Rolls
Reserve a pound of roast from your favorite Chuck Roast recipe. Shred the beef, place in a saucepan. Add a cup of barbecue sauce, stir to blend. Gently warm the meat over medium-low heat.
Cut onion in half from root to tip. Reserve half for another purpose. Peel remaining onion, slice into thin half-moon slices, break apart. In a large skillet, melt 2 tablespoons of butter. Scatter onions over the melted butter, sautéed over medium heat until golden brown.
Heat broiler. Cover a rimmed baking sheet with foil for easy clean up. Split steak rolls open, light butter with remaining 4 tablespoons of butter. Place rolls under the broiler, lightly toast. Remove from oven. Brush toasted rolls with remaining 4 tablespoons of barbecue sauce and set aside.
When ready, divide shredded beef between the rolls. Top with grilled onions. Add more barbecue sauce if desired and serve with fries.
The Lord remembers His covenant for ever
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