Pulled Beef Sandwiches 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
Author: Jack Freeman
Recipe type: Main
- 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.
- Pre-heat your pellet grill to 450° and slide open the grill zone.
- Generously rub the roast with steak seasoning and chopped garlic.
- Place on the grill and sear all sides of the roast until the outside has a dark crust.
- Close the grill zone and turn the grill down to 225°
- Smoke the roast on the center grid for 3 hours at 225°
- After 3 hours, place the roast in a foil tray, pour in the beef broth and cover with aluminum foil.
- Continue to smoke at 225° for approximately 4 more hours until the internal temperature reaches 200°
- Remove the roast an allow to rest for 30 minutes.
- While the roast is resting, coarsely chop and sauté the mushrooms and onions in butter.
- After 30 minutes, place the roast in a large pan and shred with two forks.
- Pour in some of the reserve roasting juices to moisten the shredded beef.
- Butter and lightly toast or grill the sourdough rolls.
- Place a generous amount of beef on the roll and melt a slice of provolone cheese on the beef.
- Add some of the sautéed mushrooms and onions and serve immediately.