Ingredients
Brown Sugar
1 tbsp
Black Pepper
1 tsp
Kosher Salt
1 tsp
Cayenne Pepper
1/4 tsp
Smoked Paprika
1/4 tsp
Chuck Roast
3 lbs
Olive Oil
2 tbsp
Dragon's Milk Bourbon Barrel-Aged Stout
12oz
Beef Broth
3 Cups
French Baguettes
Directions
Step 1
Preheat oven to 325F.
Step 2
In a small bowl, combine the brown sugar, black pepper, salt, cayenne, and smoked paprika. Pat the roast dry and rub with spices.
Step 3
Heat olive oil in a Dutch oven until hot. Add the roast, and sear on sides.
Step 4
Pour Dragon’s Milk and beef broth over the roast. Cover and roast in oven for 3 hours or until very tender. Move meat to a cutting board and allow to rest.
Step 5
Place Dutch oven back on the stove. Bring remaining liquid to a boil, stirring occasionally, until slightly reduced (about 10 minutes.)
Step 6
Shred meat using two forks. Slice baguette in half and fill with meat, spooning pan sauce over the meat. Serve remaining broth in bowls with sandwiches for dipping.
Optional: top with provolone cheese, sauteed mushroom and onions.
A Product of New Holland Brewing Co.
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