Prep 15 mins
Cook 1 hr 30 mins
A grilled version; uses both direct and indirect heat; Weber’s Big Book of Grilling
- 1 tablespoon paprika
- 1 tablespoon light brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons fresh coarse ground black pepper
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 (3 lb) boneless beef chuck roast
- extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1 cup finely diced red onion
- 1 cup finely diced red bell pepper
- 2 teaspoons minced garlic
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- 1 (14 1/2 ounce) can beef broth
- 1 (14 1/2 ounce) can diced tomatoes with juice
- 1⁄2 cup barbecue sauce
- kosher salt
- fresh ground black pepper
- 8 -10 hamburger buns
- Make the rub: in a small bowl, mix together the rub ingredients.
- Press the rub into the roast and allow to stand at room temperature for 20-30 minutes before grilling.
- 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.
- Continue grilling over indirect medium heat until the internal temperature reaches 160°, 1 to 1 ½ hours.
- Remove from grill and let rest for 15-20 minutes.
- Make the sauce: in a saucepan over med-high heat, warm the oil.
- Add in the onion and bell pepper; cook/stir 8-10 minutes, until the onion is soft and lightly browned.
- Add in garlic; cook/stir for 1 minute; sprinkle in the flour and chili powder; stir to combine.
- Add in beef broth; bring to a boil over high heat, whisking occasionally.
- Add in the tomatoes and barbecue sauce; stir to combine.
- Decrease the heat and simmer, stirring occasionally, until mixture is the consistency of gravy, about 30 minutes.
- Using a sharp knife, chop the meat into ¼-inch pieces or matchstick-size strips.
- Add to the sauce and simmer for 10-15 minutes to let the flavors fully incorporate.
- Season to taste with salt and pepper; if sauce seems too thick, add ¼ cup water.
- Grill the buns over direct medium heat until lightly toasted, about 30 seconds.
- Spoon the beef mixture onto the buns and serve; they don’t call it sloppy for nothing.