For the main recipe:
3 lb chuck roast (or brisket flat)
1 onion, diced
2 garlic cloves, crushed
15oz crushed tomatoes
2 cups beer (I used pilsner style)
1.5 cups water
2 tablespoon vegetable oil
2 tablespoons Worcestershire sauce
¼ cup molasses
2 tablespoons brown sugar
salt to taste
6 potato buns
FOR THE SPICE MIX:
2 teaspoons chili powder
½ teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon paprika
¼ teaspoon cayenne
1 teaspoon black pepper
1 teaspoon kosher salt
- Trim the chuck roast of any large chunks of fat and sinew, cutting it up into 2-3 inch chunks.
- Combine all ingredients for the spice mix. Stir and sprinkle over the beef chunks, tossing to coat well.
- Place a heavy based pot (we used enameled cast iron) over medium high heat. Add 1 tablespoon of the oil.
- Place the beef into the pot to brown. You may need to do this in two batches to avoid overcrowding. Brown for at least 7-10 minutes per side, then remove from pot.
- Add remaining oil to pot, turn heat to medium. Add onions and garlic and sauté, stirring occasionally, until softened, about 5 minutes.
- Add the beer to the mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan, that’s extra flavor!
- Add back the meat, plus the tomato and the water. Turn heat to medium low so that there is an active simmer/bubble, but not so much that it’s boiling.
- Place lid over pot and cook for three hours, stirring occasionally.
- Remove lid and allow to simmer a further 30 minutes, so sauce thickens.
- If your beef is not yet tender, keep cooking until it’s shreddable. You can add more hot water if you feel your liquid is getting too thick.
- Use tongs to remove beef pieces from liquid, and shred using two forks.
- Optional: Use a stick or immersion blender to blend the sauce that remains in the pot, so the consistency is smooth.
- Add the molasses, Worcestershire and brown sugar to the sauce, and cook a further 5 minutes.
- Return shredded beef to the pot and stir into the sauce. Taste, and add additional salt if desired.
- Pile the meat onto the potato buns and serve your sandwiches.