Smoked Beef Chuck Roast Cowboy Sandwiches

ByLeah Published

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These Smoked Cowboy Beef Sandwiches start with a chuck roast rubbed in bold barbecue seasoning and smoked low and slow. Then the magic happens — the beef is braised in a rich mixture of Coca-Cola, beef broth, jalapeños, garlic, onions, and smoky bacon until it’s fall-apart tender. Pile it high on a bun with Colby Jack cheese, crispy bacon, fried onions, and pickles for a sandwich that’s smoky, cheesy, and downright irresistible.

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Make hearty Smoked Cowboy Beef Sandwiches with tender chuck roast, barbecue seasoning, and a rich sauce—smoked or slow-cooked in the crock pot, then piled high with cheese, bacon, fried onions, and pickles.

We love smoked brisket, smoked beef roast, and also slow cooker Italian beef, and even the butter beef roast. So we decided to take all the flavors of so many of our favorites and bring them together for the spicy jalapeno and bacon beef chuck roast on the smoker.

Why You’ll Love This Recipe

  • Cowboy-Style Flavor: A smoky chuck roast coated in barbecue seasoning gives these sandwiches bold, rustic flavor.
  • Melt-In-Your-Mouth Tender: The long, slow cooking process makes the beef juicy and fork-tender, whether you use a smoker or a slow cooker.
  • The Ultimate Sandwich: Layered with cheese, bacon, crispy onions, and pickles, this sandwich is hearty enough to satisfy any appetite.

Ingredients for Jalapeno Smoked Beef Roast Cowboy Sandwiches

Make hearty Smoked Cowboy Beef Sandwiches with tender chuck roast, barbecue seasoning, and a rich sauce—smoked or slow-cooked in the crock pot, then piled high with cheese, bacon, fried onions, and pickles.
  • 2–3 pound chuck roast
  • 2 tablespoons barbecue seasoning (for rubbing the roast)
  • 2 cups barbecue sauce
  • 1 package pre-cooked bacon
  • 1 small onion, sliced
  • 2 tablespoons Worcestershire sauce
  • 1 cup beef broth
  • 1 can Coca-Cola
  • 4 cloves garlic, minced
  • 1 (4-ounce) can diced jalapeños
  • Sliced Colby Jack cheese
  • 10 sandwich buns
  • Crispy fried onions
  • Pickles

Smoker Instructions for Smoked Beef Chuck Roast Cowboy Sandwiches

Rub the chuck roast generously with 2 tablespoons of barbecue seasoning.
Smoke the roast for 2–3 hours, until a dark, smoky bark forms.

Step 1: Season & Smoke the Beef Roast

  1. Preheat your smoker to 225°F.
  2. Rub the chuck roast generously with 2 tablespoons of barbecue seasoning.
  3. Smoke the roast for 2–3 hours, until a dark, smoky bark forms.
In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.
In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.
In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.

Step 2: Prepare the Braising Mixture

  1. In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.
  2. Place the smoked chuck roast into the mixture and cover tightly with foil.
Braise for 3–4 hours, until the roast is fork-tender and easy to shred.

Step 3: Cook Until Tender

  1. Return the pan to the smoker (or a 300°F oven).
  2. Braise for 3–4 hours, until the roast is fork-tender and easy to shred.
Return the shredded beef to the braising liquid, cover in barbecue sauce, and stir to coat.

Step 4: Shred the Beef

  1. Remove the beef and shred with two forks.
  2. Return the shredded beef to the braising liquid, cover in barbecue sauce, and stir to coat.
Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.
Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.
Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.
Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.

Step 5: Build the Cowboy Sandwiches

  1. Toast buns for extra flavor and structure.
  2. Load shredded beef onto each bun.
  3. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles.
  4. Serve hot with extra barbecue sauce on the side.
Make hearty Smoked Cowboy Beef Sandwiches with tender chuck roast, barbecue seasoning, and a rich sauce—smoked or slow-cooked in the crock pot, then piled high with cheese, bacon, fried onions, and pickles.

Crock Pot Instructions for Cowboy Sandwiches

If you don’t have a smoker or want a set-it-and-forget-it version, this recipe works beautifully in the slow cooker, too.

  1. Rub the chuck roast with the barbecue seasoning.
  2. Place the roast into a 6-quart crock pot.
  3. Add the barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, garlic, jalapeños, and onion.
  4. Cover and cook on low for 8–10 hours or high for 4–6 hours, until the roast is tender and shreds easily.
  5. Shred the beef directly in the crock pot and mix with the sauce.
  6. Assemble sandwiches with cheese, bacon, fried onions, and pickles.

👉 Tip: If you want a little smoky flavor without a smoker, use a smoked barbecue seasoning rub or add a teaspoon of liquid smoke to the crock pot mixture.

Make hearty Smoked Cowboy Beef Sandwiches with tender chuck roast, barbecue seasoning, and a rich sauce—smoked or slow-cooked in the crock pot, then piled high with cheese, bacon, fried onions, and pickles.

Tips & Variations

  • Spicy kick: Swap Colby Jack for pepper jack cheese.
  • Tex-Mex twist: Add roasted poblano peppers or avocado slices.
  • Prep ahead: Make the beef the day before and reheat in its juices.

Storing & Reheating Leftovers

  • Refrigerate: Store beef in its braising liquid for up to 4 days.
  • Freeze: Shredded beef freezes well up to 3 months.
  • Reheat: Warm on the stovetop or in a slow cooker with extra liquid to keep it juicy.

Serving Ideas

Pair these cowboy-sized sandwiches with:

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Make hearty Smoked Cowboy Beef Sandwiches with tender chuck roast, barbecue seasoning, and a rich sauce—smoked or slow-cooked in the crock pot, then piled high with cheese, bacon, fried onions, and pickles.
Make hearty Smoked Cowboy Beef Sandwiches with tender chuck roast, barbecue seasoning, and a rich sauce—smoked or slow-cooked in the crock pot, then piled high with cheese, bacon, fried onions, and pickles.

Smoked Beef Chuck Roast Cowboy Sandwiches

Smoked chuck roast (or slow-cooked in the crock pot), rubbed with barbecue seasoning, braised until tender, then piled on buns with Colby Jack cheese, bacon, fried onions, and pickles. Big, bold flavor in every bite of these Cowboy Sandwiches!
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Course: Entree
Cuisine: BBQ
Keyword: chuck roast recipes, Roast Beef Hawaiian Roll Sandwiches
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 10 servings
Calories: 506kcal
Author: Leah @ Beyer Beware

Ingredients

  • 3-5 pounds beef chuck roast
  • 2 tablespoons barbecue rub
  • 1 whole onion
  • 4 cloves garlic minced
  • 1 cup bacon crumbles
  • 4 ounces jalapenos
  • 1 can cola
  • 1 tablespoons Better than Bouillon Beef Roast
  • 1 cup water
  • 2 tablespoons Worcestershire sauce
  • 10 slices Collby Jack Cheese
  • 2 cups fried onions
  • 1 jar pickles

Instructions

  • Preheat your smoker to 225°F. Rub the chuck roast generously with 2 tablespoons of barbecue seasoning. Smoke the roast for 2–3 hours, until a dark, smoky bark forms.
    Smoke the roast for 2–3 hours, until a dark, smoky bark forms.
  • In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, garlic, jalapeños, bacon, and sliced onion. Place the smoked chuck roast into the mixture and cover tightly with foil..
    In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.
  • Return the pan to the smoker (or a 300°F oven). Braise for 3–4 hours, until the roast is fork-tender and easy to shred.
    In a large Dutch oven or foil pan, combine barbecue sauce, beef broth, Coca-Cola, Worcestershire sauce, sliced onion, garlic, jalapeños, and bacon.
  • Remove the beef and shred with two forks. Return the shredded beef to the braising liquid, add one cup of barbecue sauce, and stir to coat.
    Remove the beef and shred with two forks. Return the shredded beef to the braising liquid, add one cup of barbecue sauce, and stir to coat.
  • Toast buns for extra flavor and structure. Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.
    Load shredded beef onto each bun. Top with Colby Jack cheese, crispy bacon, fried onions, and pickles. Serve hot with extra barbecue sauce on the side.

Notes

Store in sealed container if you do not use it all at one time.

Nutrition

Calories: 506kcal | Carbohydrates: 12g | Protein: 37g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 1096mg | Potassium: 657mg | Fiber: 1g | Sugar: 5g | Vitamin A: 508IU | Vitamin C: 15mg | Calcium: 250mg | Iron: 4mg
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