Slow Cooker Barbecue Beef Sandwiches

This is when I have to admit that I’m addicted to onion rings. I love them dipped in ketchup, BBQ sauce or remoulade, but I love them even more on a great sandwich or burger. So, I decided on slow cooker barbecue beef sandwiches. I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy. The crunchy rings are a nice contrast to the tender, juicy beef. And yeah, I did have more rings on the side. Darn right I did. I’m addicted to them.

Slow Cooker Barbecue Beef Sandwiches

Beefy Deliciousness

The beef on these slow cooker barbecue beef sandwiches is really flavorful and tender. Does it taste like a brisket that has been smoked for 14 hours? No. But it’s mighty good, and not just great on sandwiches, either. Save a little for nachos or for topping hot dogs or burgers.

Yes, you could skip the onion rings. You could add sliced red onion instead. I recommend letting the onion soak in cold water for at least 10 minutes before using. That’ll help cut some of the onion-ness.

Also try my slow cooker Hungarian beef.

Slow Cooker Barbecue Beef Sandwiches
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5 from 1 vote

Slow Cooker Barbecue Beef Sandwiches

I made a big slow cooker full of barbecue beef, spooned it onto buns, topped it with as many onion rings as I could fit, and a bit of extra sharp cheddar cheese, and I was happy.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes
Servings 8 sandwiches
Calories 567kcal

Equipment

Ingredients

Instructions

  • Place the roast into your slow cooker.
  • In a bowl, whisk together the ketchup, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper and garlic powder. Pour the mixture over the beef.
  • Cover and cook on low 8-10 hours or until the beef is tender.
  • Carefully remove the beef from the slow cooker and shred with a fork.
  • Divide beef between buns.
  • Top with onion rings and cheese and serve.

Nutrition

Calories: 567kcal | Carbohydrates: 42g | Protein: 41g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1082mg | Potassium: 831mg | Fiber: 1g | Sugar: 20g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 226mg | Iron: 6mg

Nutritional values are approximate.

Prime Rib Chili

Prime rib chili is one of those things that just sort of happened. With the end of winter in sight I decided to start rummaging around in the freezer for anything I need to use up. I came across a nice rib roast that I’d forgotten about. I’d picked up a few of them last time they were on sale. They were so cheap in fact that I didn’t mind using a slightly more expensive cut of meat in a chili. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.

Prime Rib Chili

It’s About The Prime Rib

Other than the prime rib, this chili is pretty much your standard fantastic chili. I really love poblanos in a chili. To make them extra special I roast them on the grill or under the broiler first. For the same reason, I prefer fire-roasted tomatoes in my chili. That char adds a lot of flavor.

This chili is crazy good on cheese fries.

Also try my over the top smoked chili and some of Fat Johnny’s goulash.

Prime Rib Chili
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3.50 from 2 votes

Prime Rib Chili

Prime rib chili is one of those things that just sort of happened. And boy, does prime rib ever make for a fantastic chili. Great beefy flavor and of course tender as you can get.
Course Main
Cuisine American
Keyword chili, prime rib
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 376kcal

Ingredients

Instructions

  • Season the beef well with the salt and pepper.
  • Working in batches, heat some of the oil in a large Dutch oven or pot over medium-high heat and add the beef. Brown on all sides, 4-5 minutes, and remove to a plate.
  • Add the onion to the Dutch oven and cook 5 minutes.
  • Add the poblano and cook another 3 minutes.
  • Add the garlic and cook another minute.
  • Stir in the chili powder, cumin and coriander and cook another 3 minutes.
  • Add the broth, tomatoes and cooked beef.
  • Bring to a boil then reduce heat to a simmer and simmer uncovered for 45 minutes.
  • Add the beans and simmer another 15 minutes.
  • Remove from heat and stir in the lime juice.
  • Serve topped with cheese and garnished with cilantro.

Nutrition

Calories: 376kcal | Carbohydrates: 5g | Protein: 18g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 69mg | Sodium: 709mg | Potassium: 458mg | Fiber: 2g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate.

Coffee Rub for Beef

Coffee and beef go together like…. uh… well all other things that go together great. The coffee flavor mellows and enriches the beefy taste. My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. Perfect. And that’s not the only great use of this rub, either. A little sprinkle on burgers just before grilling them really gives them a fantastic rich different flavor.

Coffee Rub for Beef

Chicory Adds More Wonderful Flavor

You can use whatever coffee suits your fancy when you make this coffee rub for bee. For me, the best is the coffee from Cafe du Monde. It has a wonderful chicory flavor that is incredibly rich and compliments beef perfectly. You can now find Cafe du Monde coffee in most grocery stores, thankfully. So you don’t have to go to New Orleans to get it. However, going to New Orleans is never a bad idea, so next time you go, bring back some coffee.

Coffee Rub for Beef
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5 from 1 vote

Coffee Rub for Beef

My favorite way to use this coffee rub for beef is on smoked beef brisket. I give the meat a nice generous coating of the rub and let it sit overnight before smoking it until nice and incredibly tender. 
Course Spice Rub
Cuisine American
Keyword beef, rub
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 cups
Calories 629kcal
Author Mike

Ingredients

Instructions

  • Combine all ingredients.
  • Store in an air-tight container.

For smoking beef cuts

  • Rub all sides of the beef with prepared yellow mustard.
  • Apply the rub liberally. Wrap in foil or place in a resealable container and refrigerate for at least 4 hours, up to 12 hours, before smokng.

For burgers

  • Sprinkle the rub on both sides of the burger patties before cooking.

Nutrition

Calories: 629kcal | Carbohydrates: 154g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Sodium: 19240mg | Potassium: 1859mg | Fiber: 30g | Sugar: 74g | Vitamin A: 6277IU | Vitamin C: 3mg | Calcium: 538mg | Iron: 13mg

Nutritional values are approximate.

Beef Summer Sausage

Well, hot diggity dog! Get me some cheese and crackers and get them fast! This beef summer sausage came out tasting fantastic! Perfect texture, too. Boy, I could not have been happier with it. For my first time (of many) this was one of the best things I’ve ever made! I’m just giddy as can be! Great beefy flavor with a hint of smoke and pepper.

Beef Summer Sausage

This Is One Tasty Summer Sausage

I made my beef summer sausage ‘log’ a bit bigger round than I had thought, close to 2 inches. Not that that was a bad thing, but next time I’ll shoot for a size that fits more perfectly onto a cracker. A little meaty overhang isn’t a bad thing, mind you.

And I might add a bit of heat next time. I’m thinking that a few good sized pinches of red pepper flake ought to do it!

Also try my homemade Italian sausage. I love serving smoked sausage with my Sriracha mustard dipping sauce.

Inspired by a recipe from Little Dairy on the Prairie.

Beef Summer Sausage
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5 from 1 vote

Beef Summer Sausage

Well, hot diggity dog! Get me some cheese and crackers and fast! This beef summer sausage came out tasting fantastic! Perfect texture, too. 
Course Appetizer
Cuisine American
Keyword beef, sausage
Prep Time 5 minutes
Cook Time 16 hours
Total Time 16 hours 5 minutes
Servings 1 pound
Calories 2304kcal

Ingredients

  • 2 pounds ground beef the leanest you can find, preferably
  • 2 tablespoons Morton's Tender Quick
  • 1 tablespoon liquid smoke
  • 1 teaspoon smoked black pepper or use regular black pepper and add a bit more Liquid Smoke
  • 1 teaspoon garlic salt

Instructions

  • Place the meat into a bowl and add the Tender Quick. Mix well. Cover and refrigerate overnight.
  • The next day, start by preheating your oven to 225 F.
  • Add the Liquid Smoke, pepper and garlic salt to the meat and mix very well.
  • Divide the meat into two equally-sized halves and form into logs.
  • Transfer to a baking sheet and bake for 4 hours.
  • Remove and let cool completely before slicing thin and serving with sliced cheeses and crackers.

Nutrition

Calories: 2304kcal | Protein: 156g | Fat: 181g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 2967mg | Potassium: 2450mg | Calcium: 165mg | Iron: 18mg

Nutritional values are approximate.

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to assemble. They really couldn’t get any easier to cook. And best of all, they are the perfect cold-day food. Ground pork and beef get mixed together with rice and a few tasty spices to make a tender, flavor-packed stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure! You’ll want to load up your slow cooker and get to cookin’!

Slow Cooker Stuffed Cabbage Rolls

You Can Make Them Spicy, Too

The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. A little hot sauce maybe? I’m not quite sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good. And when there’s sauce, there should be soppin’! So make some garlic bread or Texas toast and get ready for some soppin’ good deliciousness!

Also try my roasted cabbage wedges with onion Cajun sauce.

Slow Cooker Stuffed Cabbage Rolls
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5 from 1 vote

Slow Cooker Stuffed Cabbage Rolls

It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some.
Course Main
Cuisine American
Keyword cabbage, crockpot, rolls, slow cooker
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls
Calories 183kcal

Equipment

Ingredients

For the cabbage rolls

For the sauce

Instructions

  • Bring a large pot of water to a boil.
  • Remove the core from the cabbage but keep the leaves intact.
  • Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  • Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  • Place the remaining cabbage roll ingredients into a large bowl and combine well.
  • Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  • Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  • Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

  • Whisk together all ingredients.

Nutrition

Calories: 183kcal | Carbohydrates: 18g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 315mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg

Nutritional values are approximate.

Peppered Jerky on the Nesco Snackmaster Pro

This peppered jerky was my second (very successful) attempt at making jerky on my newly-acquired Nesco Snackmaster Pro dehydrator. I (and my neighbors) were very pleased with the first batch which was Cajun-flavored. I followed the same simple process and in 14 hours we were all enjoying peppered jerky. The jerky had a nice light pepper flavor with just a bit of spicy kick. The pepper was not overwhelming at all, but it was there just enough to be very enjoyable. You can leave out the heat, but I always prefer a bit of kick to my jerky.

Peppered Jerky on the Nesco Snackmaster Pro

The Keys To Success

If this is your first time using your Snackmaster Pro to make jerky, here are a few things I’ve learned along the way so far. First, start with lean beef (I prefer top round). Place the beef into the freeze for about 90 minutes then slice it thin (1/4″ or slightly thinner) using a meat slicer.

Second, follow the recipe below. No shortcuts. The marinade may have a strong odor at first, but that’s normal. Last, don’t over-dry the meat. Check it after 5 hours, or sooner if you cut your meat thinner than 3/16″ thick. Bend the jerky in the middle. If it just starts to tear it’s done. If it just bends, you need to dry it longer. Once you do a batch you’ll have the process down to an art and you’ll be enjoying peppered jerky on the Nesco Snackmaster Pro in no time!

Also try my ground beef peppered jerky.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Peppered Jerky on the Nesco Snackmaster Pro
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5 from 1 vote

Peppered Jerky on the Nesco Snackmaster Pro

This jerky had a nice light pepper flavor with just a bit of spicy kick. The pepper was not overwhelming at all, but it was there just enough to be very enjoyable. 
Course Dehydrator
Cuisine Jerky
Keyword dehydrator, jerky, nesco snackmaster pro
Prep Time 8 hours
Cook Time 6 hours
Total Time 14 hours
Servings 1 /2 pound
Calories 646kcal
Author Mike

Ingredients

Instructions

  • Place beef in a resealable bag or container.
  • In a small bowl whisk together the seasoning, red pepper flake if using, curing salt and water. Pour over the meat and seal. Shake to coat.
  • Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  • Remove meat from the marinade and place flat onto Nesco trays. Do not overlap meat.
  • Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays from bottom to top every 2 hours or so.
  • To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good.
  • Let cool before storing in an airtight container.

Notes

This recipe is for starting with 1 pound of meat. You’ll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nesco Snackmaster Pro fitted with 12 trays (the unit comes with 5).

Nutrition

Calories: 646kcal | Carbohydrates: 2g | Protein: 103g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 286mg | Sodium: 327mg | Potassium: 1675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1186IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 10mg

Nutritional values are approximate.

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. It has to drip and run all over the place. That way I can dip my bread in the juices. Perfect. Like this slow cooker beef debris po boy. This is a sandwich of beauty and flavor and… messiness!

Slow Cooker Beef Debris Po Boy

Messy. Like It’s Supposed To Be.

‘Debris’ refers to beef that is cooked and then cut into shreds. In this case, we cut the beef first then cook it until it completely falls apart. The sauce is absolutely incredible. You’ll want to just take a spoonful of it and eat it right out of the slow cooker.

Patience. Tested.

The aroma of the beef cooking in the delicious sauce will drive you crazy all day long. You will find yourself doing like I did, trying to rush the clock forward to dinnertime. Fortunately this recipe for a slow cooker beef debris po boy makes a big batch so you’ll have plenty of it on hand to enjoy again and again.

I love sandwiches topped with tender slow-cooked beef. Try my Italian slow cooker beefspicy ItalianFrench dip and New Orleans roast beef sandwiches too.

Slow Cooker Beef Debris Po Boy
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5 from 1 vote

Slow Cooker Beef Debris Po Boy

You make a po boy and I’ll eat it. You make a messy, dripping po boy and I’ll devour it. The messier, the better. Like this slow cooker beef debris po boy.
Course Main
Cuisine American
Keyword beef, crockpot, sandwich, slow cooker
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings 10 servings
Calories 604kcal

Equipment

Ingredients

For the beef debris

For the sandwich build

  • 10 sub rolls toasted
  • mayonnaise to taste
  • lettuce sliced, to taste
  • tomato sliced, to taste
  • dill pickle to taste

Instructions

For the beef debris

  • Place 4 tablespoons of the flour into a large bowl. Season with salt and pepper.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, coat the meat in the flour mixture. Shake off excess then transfer to the hot oil and brown on all sides. Transfer to a slow cooker set to low.
  • De-glaze the skillet with wine, scraping all of the goodies off the bottom of the pan.
  • Reduce heat to medium and add the onion and celery. Cook 10 minutes or until starting to soften.
  • Add the garlic and cook another 2 minutes.
  • Stir in the tomato paste.
  • Add the remaining 2 tablespoons of flour and stir well.
  • Slowly stir in the beef broth.
  • Add the Kitchen Bouquet and onion and garlic powders, stir.
  • Add the dried pepper flakes, if using, and stir.
  • Pour mixture into the slow cooker and stir.
  • Cook 8 hours or until the beef is fall-apart tender.
  • Adjust seasoning.

For the sandwich build

  • Split the bread horizontally.
  • Slather the loaves with mayonnaise and add the lettuce, tomato and pickles.
  • Spoon in the meat mixture and devour.

Nutrition

Calories: 604kcal | Carbohydrates: 42g | Protein: 43g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 839mg | Potassium: 792mg | Fiber: 2g | Sugar: 7g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 15mg

Nutritional values are approximate.

Slow Cooker Lone Star State Chili

Nothing beats a big pot (er…. slow cooker) of chili slow cooking all day long on a cold day. This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day. This is a great, easy chili.

Slow Cooker Lone Star State Chili

Nice Chili With Nice Heat

For a nice twist on any recipe that uses canned diced tomatoes substitute fire-roasted diced tomatoes instead. They add so much more flavor than just ‘regular’ ole tomatoes. Specially to this slow cooker Lone Star State chili. If you’re lucky enough to live where there are good fresh tomatoes this time of year, put 3-4 onto the grill (or under the broiler) for a few minutes until they are nice and charred. Skin them, dice them and toss them into this chili for even more great tomato flavor.

Although it’s not a requirement, I prefer to brown any meats before I put them into the slow cooker. The browning adds color (of course) and a much better texture. And more flavor. In fact, I might just say it is a requirement!

Also try Roger Staubach’s chili-in-a-bag.

Slow Cooker Lone Star State Chili
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5 from 2 votes

Slow Cooker Lone Star State Chili

This slow cooker Lone Star State chili is pretty much your standard fantastic, beefy, yummy chili. With plenty of kick, of course. Do not fear adding more jalapenos – they do mellow a bit as the chili cooks throughout the day.
Course Main
Cuisine American
Keyword chili, crockpot, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 servings
Calories 520kcal
Author Mike

Equipment

Ingredients

Instructions

  • Lightly brown the bacon and chuck in a large skillet.
  • Drain and transfer to a slow cooker set to low.
  • Add remaining ingredients.
  • Stir and cook 8 hours or until beef is tender, stirring occasionally. Add water if the chili gets too thick.

Nutrition

Calories: 520kcal | Carbohydrates: 12g | Protein: 47g | Fat: 32g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 166mg | Sodium: 652mg | Potassium: 1045mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2869IU | Vitamin C: 18mg | Calcium: 87mg | Iron: 6mg

Nutritional values are approximate.

Maryland Pit Beef on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Not too long ago I made a Maryland-style pit beef on my smoker. It came out fantastic, but left me wanting to try the same idea again, but make it easier. And when I think easy, I think about my Char-Broil Big Easy. So off I went, and let me tell you, this Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

Maryland Pit Beef on the Char-Broil Big Easy

Don’t Let It Overcook…

The Big Easy cooks high-and-fast, and you want this Maryland pit beef to come off rare, so keep an eye on it. I went about 5 degrees further than I wanted, but I was still absolutely thrilled with the results.

Crazy-Good Sandwiches

I made simple sandwiches from this beef after slicing it thin. Just a bit of Sriracha horseradish sauce and that’s it. That’s all it needed. The beef has such great flavor that I didn’t want to hide it with onion or lettuce or tomato… or anything.

You can cook darned near anything on the Big Easy. Also try my tasty tender pulled pork.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Maryland Pit Beef on the Char-Broil Big Easy
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5 from 1 vote

Maryland Pit Beef on the Char-Broil Big Easy

This Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.
Course Main
Cuisine American
Keyword beef, Big Easy, Char-Broil
Prep Time 3 days
Cook Time 1 hour
Total Time 3 days 1 hour
Servings 8
Calories 414kcal
Author Mike

Ingredients

For the beef

For the sandwiches

Instructions

For the beef

  • Combine all of the spices.
  • Sprinkle all sides of the beef with 3-4 tablespoons of the rub. Don’t be shy with it.
  • Wrap the beef tightly in foil and refrigerate for up to 3 days, turning every 12 hours. The longer, the more flavor.
  • Fire up your Big Easy.
  • Remove the roast from foil and place into the Big Easy basket. Lower into the cooker and cook until the center reaches 125 F for rare, about 45 minutes. It’s easy to over-cook the beef, so start checking the temperature after 30 minutes.
  • Remove from the cooker and let rest 10 minutes before slicing thin.

For the sandwiches

  • Toast buns, if desired
  • Slather buns with the sauce.
  • Add plenty of onion then mound up the thinly-sliced beef.
  • Enjoy!

Nutrition

Calories: 414kcal | Carbohydrates: 32g | Protein: 44g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 2151mg | Potassium: 688mg | Fiber: 2g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 6mg

Nutritional values are approximate.

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. I’ve done a few variations before, including a Cajun-style chuck roast to an incredible smoked pot roast. This smoked pepper stout beef is as great as any I’ve ever made. Great peppery flavor with a hint of the beer and incredibly tender. Perfect on a sandwich or by itself with mashed potatoes.

Smoked Pepper Stout Beef

Easy. Delicious. And Amazing.

For our simple smoked pepper stout beef on-a-bun sandwiches I mixed up a batch of creamy horseradish sauce. The sauce is incredible, with just a hint of horseradish. It goes perfectly with any beef-based sandwich. I added a few slices of provolone, which continue that slight smoky flavor you’ll get from the sandwich. You could also serve the au jus on the side, serving the sandwiches up as a take on a French dip. Perfect!

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for smoking this beef.

I love smoking chuck roast. It’s an expensive cut that takes on flavors without a lot of work. Also try my Asian-inspired smoked marinated chuck roast.

Smoked Pepper Stout Beef
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5 from 1 vote

Smoked Pepper Stout Beef

I love smoking chuck roast. It’s a cheap cut of meat that takes on great smoke flavor, while still having that great beefy taste. It’s usually fuss-free and doesn’t take too long to cook until fall-apart tender. 
Course Main
Cuisine American
Keyword beef, smoked
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 10
Calories 347kcal

Ingredients

Instructions

  • Fire up your smoker for cooking 225 – 250 F. Use a light wood such as hickory or a fruit wood.
  • Season the beef heavily with salt and pepper. Don’t be shy with the pepper.
  • Smoke until the beef reaches 165 F.
  • Add remaining ingredients to an aluminum pan and place the beef on top. Cover with foil and continue smoking until the internal temperature reaches 200-205 F, or the beef is completely fall-apart tender.
  • Remove from smoker and let cook slightly before shredding the beef.
  • Pour the sauce from the pan through a sieve and transfer to a pot. Add the beef and simmer until slightly thickened.
  • Serve as desired.

Notes

Serve this fantastic beef on rolls with our creamy horseradish sauce! It’s out-of-this-world good!

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 35g | Fat: 21g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 216mg | Potassium: 748mg | Fiber: 1g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 34mg | Calcium: 48mg | Iron: 4mg

Nutritional values are approximate.