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


Beef Broth

3 Cups

French Baguettes


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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