This fall-apart tender BBQ pulled beef is perfect for serving on family fave Furlani Garlic Texas Toast, and topping with crunchy coleslaw. This sandwich delivers on taste all year long!
Prep Time: 15 mins | Cook Time: 3 hrs | Total Time: 3 hrs 15 mins
Any leftover pulled beef can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month.
Add 1 tsp (5 mL) minced canned chipotle with adobe sauce to the onion mixture for a spicy smoky flavour.
Place onions and garlic in a 9 x 13-inch (3 L) foil lasagna pan. Whisk together ketchup, broth, barbecue sauce, brown sugar, mustard, and Worcestershire sauce in a measuring cup or bowl. Pour over onions and toss to coat; spread into an even layer.
Remove twine and cut roast in half crosswise. Pat dry with paper towel and sprinkle all over with Montreal steak spice. Nestle roast into onion mixture; cover pan with foil, sealing edges tightly.
Preheat barbecue to medium-high (400°F/200°C). Place roast on grill, off to one side; turn off burner under pan. Close lid and cook for about 2½ to 3 hours or until beef is fork tender. Remove from heat and let rest for 10 minutes.
Use two forks to pull beef into shreds; discard any large pieces of fat. Whisk cornstarch with cold water in a small bowl; slowly pour into pan and stir to combine. Return pan to the grill over indirect heat. Close lid and cook for 20 to 30 minutes or until sauce has thickened.
Meanwhile, prepare 16 slices of Furlani Garlic Texas Toast on the grill according to package instructions. Let cool for 2 to 3 minutes. Top 8 slices with pulled beef and coleslaw. Top each sandwich with a slice of toast and serve.