A chuck roast doesn’t have to be made into stew, ground up for burgers, or cooked hot and fast. Smoking it, braising it, and then pulling the beef will allow you to turn it into an incredible pulled beef torta or in other words a pulled beef sandwich that’s sure to satisfy any craving. You can customize your pulled beef sandwich with your favorite toppings, but we’ll also guide you through making a delicious garlic chipotle spread and some Mexican pickled onions and peppers that perfectly complement the rich, smoky beef chuck roast. Get ready to elevate your sandwich game with this mouthwatering recipe!
INGREDIENTS
- Chuck roast
- Beef rub
- Onions
- Beef broth or beef consommé
Topping and Spread Ingredients
- Mayonnaise
- Chipotle peppers in adobo sauce
- Red onion
- Habanero peppers
- Serrano or Jalapeño peppers
- Limes
- Salt, to taste
PREP/COOK
- To prepare the chuck roast for cooking, apply an even seasoning of your favorite beef rub to all sides. Salt, pepper, and garlic also work really well.
- Prepare the grill for indirect cooking at a temperature between 250-275°F. Use the drip-and-divide method to partition your grill and light about 12-15 briquettes in one corner. Once lit, add 1 chimney full of unlit coals next to the hot coals. Add about a quart of hot water to the water reservoir, then close the lid to stabilize the grill temperature between 250°F-275°F.
- Once the grill reaches the desired temperature, place the chuck roast on the grill opposite the coals and over your drip pan. Add a small piece of hardwood to the coals for a touch of smoky flavor. Close the lid and cook until the chuck roast reaches an internal temperature of around 160°F or until the rub has set and doesn’t come off with a touch test.
- While the chuck roast is smoking, prepare your sides or toppings for the sandwich:
- For the spread, combine 3 tablespoons of mayonnaise, 1 chopped chipotle pepper with adobo sauce, and one pressed garlic clove in a container. Mix well and refrigerate until ready to assemble the sandwich.
- For the Mexican pickled onions and peppers, add 1 thinly sliced red onion, 2 sliced habaneros, 2 sliced green peppers, the juice of 2 limes, and 1 teaspoon of salt to a container. Mix well and refrigerate for at least 2 hours.
- Once your chuck roast reaches around 160°F, it’s time for the braise. Place some sliced onions and 1 cup of beef consommé or beef broth in an aluminum pan. Place your smoked chuck roast on top of the onions, cover the pan with aluminum foil, and return it to the grill to braise until tender.
- After a few hours, check for tenderness. The roast should be perfectly tender at an internal temperature between 200°F-210°F. Remove the pan from the grill and let the roast rest for at least one hour, allowing it to reabsorb the juices.
- Once rested, remove the chuck roast from the pan, pull the beef, and incorporate the broth and onions left behind into the pulled beef. For the sandwich, spread the garlic chipotle mixture, drizzle some BBQ sauce over the meat, add some Oaxaca cheese, and top with the Mexican pickled onions and peppers.
These toppings add spicy, sweet, acidic, and savory flavors to your sandwich and complement the pulled beef perfectly!