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