Shredded Beef Sandwich
- 3 pounds beef chuck shoulder roast, cut into 1 pound pieces ( I ended up using Shoulder London Broil and it was perfect – practically melted to shreds with a fork)
- 4 cups low sodium beef broth
- 1 head garlic, cloves smashed and peeled
- small handful of flat leaf Italian parsley and stems
- 1 red onion, thick sliced
- 3 Sage leaves
- 3 sprigs fresh thyme
- Coarse sea salt and fresh ground black pepper
- The fixin’s
- Prepared Horseradish
- fresh chives – chopped
- fresh flat leaf parsley – chopped
- fresh ground black pepper
- French bread hamburger buns, buttered and grilled or toasted
Preheat oven to 275 degrees F. In a large Dutch oven with a tight-fitting lid, combine beef, broth, garlic, parsley, onion, sage, and thyme. Sprinkle salt and pepper over the meat pieces. Cover everything with a layer of parchment paper and tuck the edges down as well as you can. Repeat with a layer of aluminum foil. Place in oven. Bake until beef is tender and can be easily pulled apart with two forks. The original recipe says 5 to 6 hours, but I checked mine after 4, and it was completely done and perfectly shred-able.
Before you begin to shred the meat, butter your buns and start them grilling or toasting.
Serve each sandwich slathered in horseradish and sprinkled with the chopped parsley and chives. Add salt and pepper to taste. (My guys also liked the addition of A1 sauce).