Pulled Chuck Roast Sandwich

If you think you can’t have a sandwich while eating on a Keto/Carnivore diet then think again. This almost zero carb recipe allows you to eat a sandwich made of Keto Sandwich Buns, delicious shredded Chuck Roast cooked in an aromatic Red Wine Gravy with a kiss of Creamy Horseradish Sauce and a touch of Pickled Red Onions.

Chuck Roast Sandwich

This Pulled Chuck Roast Sandwich is inspired from a southern tradition, the Pulled Pork BBQ Sandwhich. Yes, I know, there are other parts of the country that have BBQ Sandwiches but forgive me, I have lived in the south for 30 years so the Pulled Pork BBQ Sandwich is a staple of the food scene in the south. No offense to other regions of the country.

Ingredients in a Pulled Chuck Roast Sandwich

If you want an easy sandwich recipe you have come to the right spot. Of course, you want to start with the Chuck Roast, and for me I was fortunate to get mine from Independence Ark Farm. They are my go-to Farm-to-Table Grass Fed Beef source and I have not been dissapointed in anything I have received from them and cooked. The other ingredients are very simple: Olive Oil for searing and rubbing on the roast, Shallots which will help give us the dark brown rich gravy color as they cook, Organic Beef Bone Broth (you can use regular bone broth if you can’t find Organic), Dry Red Wine, fresh Rosemary and a variety of rubbing spices.

The Keto Sandwich Buns are a wonderful surprise and they have practically zero carbs. This recipe was shared by one of my online friends, Cary Kelly. Cary is a butcher and a Carnivore Influencer so his knowledge is irreplaceable. Cary shared the recipe for the buns online so I used that but made a few changes along the way. The ingredients are literally Butter, Eggs, Shredded Cheddar and my substitution, Garlic Herb Cream Cheese. I did have to purchase the 4″ pans ahead of time from Amazon but they were here in days and did not hold up the cooking process at all.

The final two ingredients are just a simple homemade sandwich spread (Sour Cream and Horseradish) and a small amount of Pickled Red Onions. These items can be left out of the recipe or you can substitute a topping of your choice. Since this is a sandwich you can do what you want to, as long as you are keeping it Low-Carb.

How to Make Pulled Chuck Roast

To say this recipe is easy to make is an understatement. Except for the final preparation of the meat at the end, to get this going takes about one minute to prepare, ten minutes to sear and the five hours to cook.

Start with a nice 3-4 pound piece of Chuck Roast. As I mentioned earlier, since I received mine from Independence Ark farm, I didn’t have to worry about it being tough so there was no dry brining necessary. Rinse the meat, pat it dry then rub 1 tablespoon of Olive Oil all over it. Then sprinkle the side of the roast facing up with Granulated Garlic, Montreal Steak Seasoning and Paprika. I would estimate about 2 tablespoons of each spice on the top side.

I had to use a Dutch Oven on top of the stove to do the browning due to the size of the roast. Mine was 3.5 pounds so it didn’t fit in my normal stock pot that I use for pot roasts. Out came the Dutch Oven and on to the medium-high flame it went on top of the stove. Add 1 Tablespoon of Olive Oil to the pan and when it is hot and starting to shimmer around the edges, carefully place the meat into the pan, spice side down. Again cover the top side of the roast with the remaining spices: 2 Tablespoons each of Paprika, Montreal Steak Seasoning and Granulated Garlic.

Once this starts to cook, peel and dice the two shallots and add to the Dutch Oven (or stock pot if you are using one). Stir the shallots so they don’t burn, then at the five minute mark, turn the meat over to sear the second side and continue to cook.

After the ten minute sear is done, pour in two cups of Organic Bone Broth, put the lid on the Dutch Oven and place it into a 325 degree oven. Cook the roast for a minimum of one hour then add in a sprig of Rosemary and one cup of Dry Red Wine. NOTE** At this point, I switched pots and moved the roast to the stove top. This is just my own little personal quirk because when I am making any kind of pot roast, I like to regulate the heat constantly. Fortunately the roast had shrunk a bit so it now fit into the stock pot. If you don’t want to switch pots you certianly don’t have to-I am just being very open so you understand why the pots are different in the corresponding photo’s.

At the four hour mark you can start testing the meat to see if it is done. You literally want it to fall off the bone so you can shred it with a fork. For the size roast I was using I had to cook mine five hours. Regardless how long you have to cook the roast, make sure you get it extemely tender because you want to be able to “pull” the meat apart.

When the meat is done cooking, place a colander over a different pot in the sink and pour the entire pot of roast and gravy into the colander. You can transfer the meat back to the pot it was cooked in and at this time, using two forks, or a fork and a knife, pull the meat apart so you end up with shredded small pieces of meat.

Place a strainer over the pot of meat and pour the gravy from the small pot into the big pot through the strainer back into the meat. You want to remove all of the shallots and the rosemary and end up with just a plain liquid sauce. Mix the meat and gravy and sprinkle with salt to taste. You now have delicious and flavorful Pulled Chuck Roast soaking in a rich Dry Red Wine Gravy.

How to Serve Pulled Chuck Roast

In my recipe I use my Keto Sandwich Buns as the bookends for this dish. Click on the link here for that recipe and for other bun recipe suggestions. If you don’t want to make a sandwich there are a variety of different ways to eat this meat-here are a few different options:

  • Serve plain with a side of scrambled eggs if doing the Carnivore Diet
  • Serve with a side of steamed veggies of your choice if doing the Keto Diet
  • Serve a heaping pile of Pulled Chuck Roast on top of Mashed or Riced Cauliflower
  • Mix in a casserole dish with Pasta Zero or It’s Skinny Pasta Cover with cheese and you have a complete meal
  • Take a large spoonful and add to delicious bone broth for a hearty and filling soup
  • Serve open face on Cheesy-Egg Buns, cover with a slice of cheese and melt for an open-face sandwich

This dish is so verstaile it can be served a variety of ways. The aroma of the meat, wine and rosemary while it is cooking is incredible and it will leave your family anticipating this meal as soon as it is done cooking. I hope you enjoy!


Pulled Chuck Roast Sandwich

Grass Fed Chuck Roast is seared then slow cooked in a bath of Beef Bone Broth, Dry Red Wine and spices. The meat is then "pulled" into small pieces then placed on Easy To make Keto Sandwich Buns.
Prep Time 12 minutes
Course Main Course
Cuisine American
Servings 8 People

Ingredients
  

  • 2 Tbsp Olive Oil
  • 3-4 Pound Chuck Roast
  • 2 Shallots
  • 3-4 Tbsp Paprika 3-4
  • 3-4 Tbsp Granulated Garlic
  • 3-4 Tbsp Montreal Seasoning
  • 2 Cups Beef Bone Broth
  • 1 Cup Dry Red Wine
  • 1 Sprig Fresh Rosemary
  • Salt to Taste

Instructions
 

  • Rinse then pat dry the Chuck Roast. Place on a cutting board
  • Pour 1 Tablespoon of Olive Oil in a Dutch Oven or large Stock Pot. Place over Medium-High heat in the stove.
  • Pour 1 Tablespoon of Olive Oil onto the Chuck Roast and liberally rub on both sides.
  • Sprinkle the Montreal Seasoning, the Paprika and the Garlic on one side of the meat.
  • When the oil in the pot (or Dutch Oven) is hot, place the meat, seasoned side down, into the pot. Turn the heat to medium-high for searing.
  • While the meat is starting to sear, sprinkle the remaining quantity of the three spices on the side of meat this is facing up.
  • Peel then chop the two Shallots and add to the pot. Stir continually so the Shallots don't burn.
  • At the five minute mark, turn the meat over and sear on the second side for five more minutes.
  • Once the meat has been searing for ten minutes pour two cups of Beef Bone Broth over the meat and place the Dutch Oven in the preheated oven. Leave the lid on while cooking. If you are cooking on the stove with a stock pot, turn the heat to medium, place the lid on the pot and cook for an hour. Don't let the roast boil to much, so check the temperature of the stove while cooking.
  • After an hour, add-in 1 cup of Dry Red Wine and the sprig of Rosemary. Continue to cook for at leat four more hours or until the meat is extremely tender and falls apart when touched with a fork. ***Ovens vary so check your roast every thirty minutes if using the Dutch Oven. If after a total of two hours the roast does not appear to be cooking well you can increase the temperature to 350 degrees if using the Dutch Oven.
  • When the meat is done cooking remove from the heat.
  • Place a colonder over a pot in the sink, then carefully remove the meat from the pot (Dutch Oven).
  • With a fork start to pull the meat apart until it is "shredded" into small pieces. Once all of the meat is shredded or "pulled" place it either in a bowl or back onto the cutting board you used earlier.
  • Over a second smaller pot, place a round strainer. Pour the sauce left in the pot into the strainer, removing all of the small pieces of Shallots and Rosemary.
  • Add the shredded meat into the pot with the strained gravy and season with salt to taste.
Keyword Chuck Roast, Keto Sandwich Buns, low carb, sandwich, Shredded Chuck Roast

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