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Ultimate Chuck Roast Burger https://www.metro.ca/userfiles/image/recipes/burger-deluxe-roti-palette-11067.jpg PT30M PT3H30M PT4H00M
Chuck roastPre-heat the oven to 300°F with the rack placed in the middle position.Place the chuck roast on a large double layer of aluminum foil. Generously season with salt and pepper.Add the garlic and thyme on the chuck roast.Seal the aluminum foil to form a papillote. Place it on a baking sheet and cook in the oven for 3 ½ hours.Use two forks to shred the meat and add to a bowl. Add 1 cup of BBQ sauce (or more to taste) and mix thoroughly.BBQ sauceAdd all the sauce ingredients to a pot and bring to a boil.Lower the heat and simmer on medium low for about 45 minutes. Stir often.ColeslawIn a large salad bowl, mix all the ingredients for the coleslaw. Set aside.AssemblyTop the buns with the meat and coleslaw.Good to know: Buy an extra chuck roast and mix some shredded meat with the BBQ sauce. You can then store it in freezer bags. It’s perfect for a sandwich! For the sauce, the recipe should give you enough excess you can use for another chuck roast.The BBQ sauce can be kept in the fridge for 1 month.Source: K pour Katrine
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chuck roast 2 lb (1 kg) chuck roast 5 thyme 4 garlic cloves crushed To taste salt and black pepper 6 gluten free hamburger buns bbq sauce 1 cup (250 ml) ketchup 1 cup (250 ml) gluten free beer 1/4 cup (60 ml) Jack Daniel's whiskey or another brand 1/2 cup (125 ml) balsamic vinegar 1 onion finely chopped 1/2 cup (125 ml) brown sugar 2 tablespoon (30 ml) molasses 2 tablespoon (30 ml) old style mustard 2 teaspoon (10 ml) hot sauce (Sriracha or Sambal Oelek) coleslaw 5 cups (1,25 L) cabbage shredded 1/4 cup (60 ml) onion finely chopped 1/2 cup (125 ml) fresh parsley chopped 3 tablespoon (45 ml) apple cider vinegar 3 tablespoon (45 ml) mayonnaise or vegan mayonnaise 1/2 teaspoon (2,5 ml) ground celery seed 1/2 teaspoon (2,5 ml) sugar 1 tablespoon (15 ml) olive oil To taste salt and black pepper
Ultimate Chuck Roast Burger

Ultimate Chuck Roast Burger

Rate this recipe
3 Votes
4-6
Main course
0:30
Preparation
3:30
COOKING
4:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • chuck roast
  • 2 lb
    (1 kg)
    chuck roast
  • 5
    thyme
  • 4
    garlic cloves crushed
  • To taste
    salt and black pepper
  • 6
    gluten free hamburger buns

  • bbq sauce
  • 1 cup
    (250 ml)
    ketchup
  • 1 cup
    (250 ml)
    gluten free beer
  • 1/4 cup
    (60 ml)
    Jack Daniel's whiskey or another brand
  • 1/2 cup
    (125 ml)
    balsamic vinegar
  • 1
    onion finely chopped
  • 1/2 cup
    (125 ml)
    brown sugar
  • 2 tablespoon
    (30 ml)
    molasses
  • 2 tablespoon
    (30 ml)
    old style mustard
  • 2 teaspoon
    (10 ml)
    hot sauce (Sriracha or Sambal Oelek)

  • coleslaw
  • 5 cups
    (1,25 L)
    cabbage shredded
  • 1/4 cup
    (60 ml)
    onion finely chopped
  • 1/2 cup
    (125 ml)
    fresh parsley chopped
  • 3 tablespoon
    (45 ml)
    apple cider vinegar
  • 3 tablespoon
    (45 ml)
    mayonnaise or vegan mayonnaise
  • 1/2 teaspoon
    (2,5 ml)
    ground celery seed
  • 1/2 teaspoon
    (2,5 ml)
    sugar
  • 1 tablespoon
    (15 ml)
    olive oil
  • To taste
    salt and black pepper
Imprimer ma sélection

Preparation

Chuck roast

Pre-heat the oven to 300°F with the rack placed in the middle position.

Place the chuck roast on a large double layer of aluminum foil. Generously season with salt and pepper.

Add the garlic and thyme on the chuck roast.

Seal the aluminum foil to form a papillote. Place it on a baking sheet and cook in the oven for 3 ½ hours.

Use two forks to shred the meat and add to a bowl. Add 1 cup of BBQ sauce (or more to taste) and mix thoroughly.

BBQ sauce

Add all the sauce ingredients to a pot and bring to a boil.

Lower the heat and simmer on medium low for about 45 minutes. Stir often.

Coleslaw

In a large salad bowl, mix all the ingredients for the coleslaw. Set aside.

Assembly

Top the buns with the meat and coleslaw.

Good to know: Buy an extra chuck roast and mix some shredded meat with the BBQ sauce. You can then store it in freezer bags. It’s perfect for a sandwich! For the sauce, the recipe should give you enough excess you can use for another chuck roast.

The BBQ sauce can be kept in the fridge for 1 month.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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