Beer Braised BBQ Beef on a Bun

Written by Sarah Gardner
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Nothing beats a juicy, tender, slow-cooked beef sandwich loaded with bold BBQ flavor and a hint of beer. This Beer Braised BBQ Beef on a Bun is the perfect combination of rich, savory beef, caramelized onions, and smoky barbecue sauce, all piled high on a soft bun. Whether you’re making it for a weekend cookout, a game day feast, or just craving something hearty, this recipe will have everyone asking for seconds.

Beer Braised BBQ Beef On a Bun PIN IT

Beer Braised BBQ Beef on a Bun

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • Dutch oven or large oven-safe pot with lid
  • Tongs
  • Cutting board
  • Knife
  • Mixing Spoon
  • Measuring cups and spoons

Ingredients
  

For the Beef

  • 3 lbs beef chuck roast
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1 bottle 12 oz dark beer (stout or porter works best)
  • 1 cup BBQ sauce your favorite brand or homemade
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tbsp Dijon mustard

For Serving

  • 6 brioche or sandwich buns
  • ½ cup coleslaw optional, for topping
  • Pickles optional

Instructions
 

Prep the Beef

  1. Pat the chuck roast dry with paper towels, then season it with salt, black pepper, and smoked paprika.

Sear the Meat

  1. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef on all sides until browned (about 3–4 minutes per side), then remove it from the pot.
    deep brown, caramelized crust forming on the surface PIN IT

Cook the Aromatics

  1. In the same pot, add the sliced onions and cook until they soften (about 5 minutes). Add the garlic and sauté for another minute.

Deglaze with Beer

  1. Pour in the beer and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.

Braise the Beef

  1. Add the beef broth, BBQ sauce, Worcestershire sauce, brown sugar, and Dijon mustard. Stir to combine, then return the beef to the pot.
    dark beef broth, and thick, glossy barbecue sauce PIN IT

Slow Cook

  1. Cover and bake in a 300°F oven for 3 hours or until the beef is fork-tender. Alternatively, you can simmer it on low heat on the stovetop.

Shred the Beef

  1. Remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the sauce.

Assemble the Sandwiches

  1. Toast the buns if desired, then pile on the BBQ beef. Top with coleslaw and pickles for extra crunch.

Pairings

This hearty sandwich pairs well with:

  • Crispy sweet potato fries for a sweet and salty contrast.
  • A cold pint of lager or IPA to complement the smoky flavors.
  • Baked beans or mac & cheese for a full BBQ feast.

FAQs

1. What cut of beef works best for this recipe?

Beef chuck roast is ideal because it has enough marbling to become tender when braised. Brisket or short ribs could also work, but chuck is the most affordable and flavorful option.

2. Can I make this in a slow cooker?

Absolutely! Sear the beef first, then transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

3. What’s the best beer to use?

A dark beer like a stout or porter adds richness, but a brown ale or amber lager works well, too. Avoid overly bitter IPAs.

4. Can I make this ahead of time?

Yes! The flavors actually deepen overnight. Store it in an airtight container in the fridge for up to 3 days or freeze for 3 months. Reheat on the stovetop or in the oven.

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