Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

A grilled version; uses both direct and indirect heat; Weber’s Big Book of Grilling

Ingredients Nutrition

Directions

  1. Make the rub: in a small bowl, mix together the rub ingredients.
  2. Press the rub into the roast and allow to stand at room temperature for 20-30 minutes before grilling.
  3. Lightly brush or spray the roast with olive oil; sear on grill over direct medium heat for 15 minutes, turning once halfway through searing time.
  4. Continue grilling over indirect medium heat until the internal temperature reaches 160°, 1 to 1 ½ hours.
  5. Remove from grill and let rest for 15-20 minutes.
  6. Make the sauce: in a saucepan over med-high heat, warm the oil.
  7. Add in the onion and bell pepper; cook/stir 8-10 minutes, until the onion is soft and lightly browned.
  8. Add in garlic; cook/stir for 1 minute; sprinkle in the flour and chili powder; stir to combine.
  9. Add in beef broth; bring to a boil over high heat, whisking occasionally.
  10. Add in the tomatoes and barbecue sauce; stir to combine.
  11. Decrease the heat and simmer, stirring occasionally, until mixture is the consistency of gravy, about 30 minutes.
  12. Using a sharp knife, chop the meat into ¼-inch pieces or matchstick-size strips.
  13. Add to the sauce and simmer for 10-15 minutes to let the flavors fully incorporate.
  14. Season to taste with salt and pepper; if sauce seems too thick, add ¼ cup water.
  15. Grill the buns over direct medium heat until lightly toasted, about 30 seconds.
  16. Spoon the beef mixture onto the buns and serve; they don’t call it sloppy for nothing.

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