Shredded Beef Melt
Shredded Beef Melt
Ingredients
For the Shredded Beef
- 3 pounds chuck roast, cubed
- 1 teaspoon salt, as needed, for seasoning
- 1/2 teaspoon black pepper, as needed, for seasoning
- 2 tablespoons olive oil
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 2 Roma tomatoes
- 1/4 onion
- 1 lemon, juiced
- 6 garlic cloves
- 4 teaspoons ground cumin
- 4 teaspoons chili powder
- 2 teaspoons oregano
- 1/2 teaspoon ground cloves
- 4 bay leaves
For the Sandwiches
- 2 cups Colby Jack and mozzarella cheese blend, shredded
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons butter, as needed, for toasting bread
- 8 slices sandwich bread
Instructions
- 1
Preheat your grill by getting a chimney of coals hot and dumping them into the tray. Place a cast iron Dutch oven or skillet over the coals and let it heat for about 10 minutes. Alternatively, you can use a Dutch oven or large skillet on a stovetop over medium-high heat.
⏱️ 15 min
- 2
Cube the chuck roast and season it generously with salt and black pepper. Add the olive oil to the preheated pot or skillet. Place the seasoned, cubed roast in the pot and sear, flipping occasionally, until all sides are well browned.
⏱️ 10 min
- 3
While the beef is searing, combine the Roma tomatoes, onion, lemon juice, garlic cloves, beef broth, apple cider vinegar, ground cumin, chili powder, oregano, and ground cloves in a blender or food processor. Blend until the mixture is smooth.
⏱️ 5 min
- 4
Pour the blended mixture over the seared beef in the pot. Add the bay leaves. Close the lid tightly. If using a grill, ensure the heat is maintained at a consistent low temperature. If using a slow cooker, transfer the beef and sauce to the slow cooker and cook on low for 6-7 hours. For a Dutch oven on the stovetop, reduce heat to low and simmer for 4 hours.
⏱️ 240 min
- 5
After approximately 4 hours (or 6-7 hours in a slow cooker), the chuck roast should have reached an internal temperature of 200°F or higher and be pull-apart tender. Carefully remove the beef from the pot and shred it using two forks. Separate the consommé (cooking liquid) from the shredded beef and set aside.
⏱️ 10 min•🌡️ 200
- 6
If using a grill, remove the pot from the grill. Place a new round of hot coals on the tray, then place a clean skillet over the coals. If using a stovetop, clean the skillet or use a new one and place it over medium heat.
⏱️ 5 min
- 7
Add butter to the skillet. Place slices of sandwich bread in the skillet and toast until golden brown on both sides. Repeat with remaining bread.
⏱️ 5 min - 8
To build the sandwiches, place a slice of toasted bread on a plate. Layer with a generous amount of the Colby Jack and mozzarella cheese blend, followed by a portion of the shredded beef, and then more cheese blend. Top with another slice of toasted bread.
⏱️ 5 min
- 9
Cut each sandwich in half. Stir the fresh chopped cilantro into the reserved consommé. Serve the sandwiches immediately, dipping them into the flavorful consommé.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Shredded Beef Melt
For the Shredded Beef
- 3 pounds chuck roast, cubed
- 1 teaspoon salt, as needed, for seasoning
- 1/2 teaspoon black pepper, as needed, for seasoning
- 2 tablespoons olive oil
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 2 Roma tomatoes
- 1/4 onion
- 1 lemon, juiced
- 6 garlic cloves
- 4 teaspoons ground cumin
- 4 teaspoons chili powder
- 2 teaspoons oregano
- 1/2 teaspoon ground cloves
- 4 bay leaves
For the Sandwiches
- 2 cups Colby Jack and mozzarella cheese blend, shredded
- 1/4 cup cilantro, fresh, chopped
- 2 tablespoons butter, as needed, for toasting bread
- 8 slices sandwich bread
Instructions
- 1
Preheat your grill by getting a chimney of coals hot and dumping them into the tray. Place a cast iron Dutch oven or skillet over the coals and let it heat for about 10 minutes. Alternatively, you can use a Dutch oven or large skillet on a stovetop over medium-high heat.
⏱️ 15 min - 2
Cube the chuck roast and season it generously with salt and black pepper. Add the olive oil to the preheated pot or skillet. Place the seasoned, cubed roast in the pot and sear, flipping occasionally, until all sides are well browned.
⏱️ 10 min - 3
While the beef is searing, combine the Roma tomatoes, onion, lemon juice, garlic cloves, beef broth, apple cider vinegar, ground cumin, chili powder, oregano, and ground cloves in a blender or food processor. Blend until the mixture is smooth.
⏱️ 5 min - 4
Pour the blended mixture over the seared beef in the pot. Add the bay leaves. Close the lid tightly. If using a grill, ensure the heat is maintained at a consistent low temperature. If using a slow cooker, transfer the beef and sauce to the slow cooker and cook on low for 6-7 hours. For a Dutch oven on the stovetop, reduce heat to low and simmer for 4 hours.
⏱️ 240 min - 5
After approximately 4 hours (or 6-7 hours in a slow cooker), the chuck roast should have reached an internal temperature of 200°F or higher and be pull-apart tender. Carefully remove the beef from the pot and shred it using two forks. Separate the consommé (cooking liquid) from the shredded beef and set aside.
⏱️ 10 min•🌡️ 200 - 6
If using a grill, remove the pot from the grill. Place a new round of hot coals on the tray, then place a clean skillet over the coals. If using a stovetop, clean the skillet or use a new one and place it over medium heat.
⏱️ 5 min - 7
Add butter to the skillet. Place slices of sandwich bread in the skillet and toast until golden brown on both sides. Repeat with remaining bread.
⏱️ 5 min - 8
To build the sandwiches, place a slice of toasted bread on a plate. Layer with a generous amount of the Colby Jack and mozzarella cheese blend, followed by a portion of the shredded beef, and then more cheese blend. Top with another slice of toasted bread.
⏱️ 5 min - 9
Cut each sandwich in half. Stir the fresh chopped cilantro into the reserved consommé. Serve the sandwiches immediately, dipping them into the flavorful consommé.
⏱️ 5 min