Braised and Shredded Beef Sandwiches

Here are some things I’m into currently:

  • Mad Men (like, just started Season One again because I can’t get enough.  I love love love Betty this season!)
  • The soup I had for dinner (coming soon!)
  • Bacon
  • Pasta with spicy tomato sauce
  • Cold cocktails in short glasses with lots of lime
  • Rainy, cool, Spring days
  • Warm, sunny, Spring days
  • Graph paper post-its
  • Lemon anything
  • Hot tea on lazy Sunday mornings
  • Anything braised, shredded and sandwiched between homemade bread, like these sandwiches right here!

It’s no secret that these types of things are huge favorites of mine– Pulled Pork, clearly.  There’s something so magical about meat cooked low and slow until it is quite literally falling apart.

It starts with a chuck shoulder roast cut into pieces, seasoned liberally, and placed in a large dutch oven.

Add an entire head of garlic.  Yeah, you read that right.  So smash all the cloves and throw them on top of the meat, then cover with beef broth.

Add thyme and sage and cover with a heavy, tight fitting lid.

Put it in a very low-heat oven and braise for at least 5 hours (I did mine closer to 6 though).

Meanwhile, make these homemade hamburger buns!

When the meat is finished, transfer to a large serving dish and shred with two forks.  Heat remaining liquid over medium heat and simmer until reduced.  Strain and remove the thyme sprigs and mash the garlic with a fork and return to the pot.  Add reduced sauce to the meat.

When the hamburger buns are finished, slice and spread both sides with some horseradish mayonnaise that you made with mayonnaise, prepared horseradish, lemon juice, salt and pepper.

Top with a pile of shredded beef with a little extra sauce if desired.  Maybe an onion slice, too!

Top it off and serve with plain ol’ potato chips.

This sandwich was incredible, and while the homemade hamburger buns were good, the shredded beef was divine.  The meat was cooked to a tender perfection and the sauce it cooked in was packed full of flavor from all the herbs.

The punchy horseradish mayonnaise was the perfect contrast to the rich beef.  It was basically the best parts of pulled pork and a french dip together.  Oh, and messy.  But that makes it all the more fun!

These are a few of my favorite things, and they are perfect for a Sunday dinner, or weeknight meal (crock pot for all you lucky-duck meal planners out there!)

Here’s the recipe!

Braised and Shredded Beef Sandwiches



For the Beef

  • 3 pounds beef chuck shoulder roast, cut into 1 pound pieces
  • Course salt and black pepper
  • 1 head garlic, cloves peeled and smashed
  • 1 1/2 tablespoons fresh thyme, plus a couple of sprigs as well
  • 4 cups low sodium beef broth

For the Horseradish Mayonnaise

  • 1/2 cup mayonnaise
  • 1-2 tablespoons fresh horseradish (I used a heavy handed two tablespoons… I like things spicy!)
  • 1 teaspoon lemon juice
  • salt and pepper
  • chopped parsley if you have it


  1. Preheat oven to 300 degrees.  Season beef well with salt and pepper on both sides and place in a dutch oven with a heavy lid.  Add garlic, thyme, and cover with beef broth.  Place the lid on the pot and roast for 5-6 hours.
  2. When ready, remove meat to a serving dish and shred with two forks.  Place pot on a burner over medium heat and bring remaining liquid to a boil.  Reduce heat to low and let simmer until thickened slightly.  Strain and remove thyme sprigs and garlic.  Take remaining garlic and mash with a fork, then return to the reduced liquid.  Spoon liquid over meat and serve with hamburger buns and horseradish mayonnaise
  3. To make mayonnaise, combine all ingredients, taste for seasonings, then cover with plastic wrap and refrigerate for at least an hour so the flavors meld.
  4. Serve with potato chips and a thick onion slice if desired!



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