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Beer-Braised Beef Sandwiches

Beer-Braised Beef Sandwiches

Beer-Braised Beef Sandwiches

If you’re a beef eater, then you really must give this beef sandwich recipe a try.
By Taylor Kadlec

Beer-Braised Beef Sandwiches

Do you ever eat something at a restaurant and then can’t stop thinking about it for days afterwards? This happened to Marc and I after we ate at Busters on 28th and ordered the Beer Braised Beef Sandwich with Chipotle Cream Cheese. We even went back and had the same sandwich and still couldn’t stop thinking about it! So I took the matter into my own hands and set out to eat it again… by making it myself.

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Beer-Braised Beef Sandwiches

  • Author: Taylor Kadlec
  • Total Time: 11 hours 30 minutes
  • Yield: 2 1x


If you’re a beef eater, then you really must give this beef sandwich recipe a try.



For the beef:

  • 4 lb beef chuck roast (approx)
  • 2 tbsp flour
  • 2 tbsp olive oil
  • 2 large onions, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 (12 oz) bottle dark beer
  • 1 cup beef broth
  • 1 tsp dried rosemary

For the chipotle cream cheese sauce:

  • 1 tbsp butter or olive oil
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 12 tsp chile en adobo, minced (depending on how spicy you like it)
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • 1 tbsp tomato paste
  • 1 tbsp white wine vinegar
  • 1/2 tbsp brown sugar
  • 4 ounces cream cheese
  • 1/2 cup milk or cream
  • salt, to taste


To make the beef:

  1. If you’re making it in the oven, preheat oven to 275 degrees F. If making it in a slow cooker, no preheating required.
  2. Season roast with salt and pepper, then sprinkle flour on both sides.
  3. In large cast iron dutch oven, heat olive oil over medium high heat.
  4. When hot, add roast and sear on both sides until a crisp brown crust forms.
  5. Remove roast from pot and set on a place.
  6. Add onion, carrots, and celery to pot, and toss with oil left in pan. Add another tablespoon of oil if you feel it’s needed. Season with salt.
  7. Add garlic, toss around, and cook for 2 minutes.
  8. Add beer, scraping the drippings from the bottom of the pot, then add beef broth, stirring everything.
  9. At this point, if you’re going to cook in a slow cooker, place roast in slow cooker and pour vegetable mixture and all liquid over roast. Cook on low for 8-10 hours or high for 4-6 hours, until meat easily shreds.
  10. If you’re going to continue cooking in dutch oven, return roast to pot. Cover, then place in 275 degree oven and cook for 4 hours, until meat easily shreds.
  11. Once meat is tender from either cooking method, remove meat from slow cooker or dutch oven and place in large bowl. Shred the meat with two forks.
  12. Add dijon mustard to broth and vegetable mixture.
  13. Using an immersion blender, puree vegetable and beer mixture.
  14. Return shredded meat to slow cooker or dutch oven and stir to mix.
  15. Pile beef and sauce on sandwich bun, on top of mashed potatoes, or noodles.
  16. Top with chipotle cream cheese
  17. Enjoy!

To make the chipotle cream cheese sauce:

  1. In small saucepan, melt butter over medium heat.
  2. Add onion and saute until translucent, about 4 minutes.
  3. Add garlic, then cook one more minute.
  4. Add chile en adobo, cumin, oregano, tomato paste, white wine vinegar, and brown sugar. Stir well and cook 1 more minute.
  5. Add cream cheese, stirring until melted and smooth.
  6. Add milk and mix well.
  7. Season with salt, to taste
  8. Simmer over medium heat for 3-4 minutes.
  9. Slather over beef sandwiches.
  10. Enjoy!
  • Prep Time: 30 mins
  • Cook Time: 11 hours
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