pulled beef sandwich with provolone

Slow smoked beef roast, pulled and piled high on a buttery sourdough roll and topped with melted provolone cheese and a mixture of sautéed mushrooms and onions.  The chuck roast used in this recipe is an economical cut of meat that you can slowly cook to tender perfection.

Prep time: Cook time: Total time: 

Tender pulled beef sandwiches
Recipe type: Main
Cuisine: American
Serves: 6-8
  • 3 lb. chuck roast
  • Montreal steak seasoning
  • 4 tbsp. chopped garlic
  • 3 cups beef broth
  • Sourdough rolls
  • Sliced provolone cheese
  • 1 small package mushrooms
  • 1 medium white onion.
  • 2 tsp. butter.
  1. Pre-heat your pellet grill to 450° and slide open the grill zone.
  2. Generously rub the roast with steak seasoning and chopped garlic.
  3. Place on the grill and sear all sides of the roast until the outside has a dark crust.
  4. Close the grill zone and turn the grill down to 225°
  5. Smoke the roast on the center grid for 3 hours at 225°
  6. After 3 hours, place the roast in a foil tray, pour in the beef broth and cover with aluminum foil.
  7. Continue to smoke at 225° for approximately 4 more hours until the internal temperature reaches 200°
  8. Remove the roast an allow to rest for 30 minutes.
  9. While the roast is resting, coarsely chop and sauté the mushrooms and onions in butter.
  10. After 30 minutes, place the roast in a large pan and shred with two forks.
  11. Pour in some of the reserve roasting juices to moisten the shredded beef.
  12. Butter and lightly toast or grill the sourdough rolls.
  13. Place a generous amount of beef on the roll and melt a slice of provolone cheese on the beef.
  14. Add some of the sautéed mushrooms and onions and serve immediately.