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Weeknight smoky beef slices with tangy sauce and pickles on toasted buns.
Ingredients
2 lb beef chuck roast
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp salt
1 cup beef broth
1 cup barbecue sauce
6 sandwich buns
Pickles and sliced onion
Make it
Rub beef with paprika, sugar and salt, then sear on all sides in a heavy pot.
Add broth, cover and braise at 325°F about 3 hours until fork-tender (well past 145°F).
Slice or shred, toss with sauce, and serve on buns with pickles and onion.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.