Too-Good-To-Be-True Sloppy Joes

Name: Too-Good-To-Be-True Sloppy Joes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8-10 serving(s)
Ingredients: 1 tablespoon paprika; 1 tablespoon light brown sugar; 2 teaspoons granulated garlic; 2 teaspoons fresh coarse ground black pepper; 2 teaspoons kosher salt; 1 teaspoon chili powder; 1 (3 lb) boneless beef chuck roast; extra virgin olive oil; 2 tablespoons extra virgin olive oil; 1 cup finely diced red onion; 1 cup finely diced red bell pepper; 2 teaspoons minced garlic; 1 tablespoon all-purpose flour; 1 tablespoon chili powder; 1 (14 1/2 ounce) can beef broth; 1 (14 1/2 ounce) can diced tomatoes with juice; 1/2 cup barbecue sauce; kosher salt; fresh ground black pepper; 8 -10 hamburger buns

Submitted by ratherbeswimmin

"A grilled version; uses both direct and indirect heat; Weber’s Big Book of Grilling"

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Ready In:: 1hr 45mins
Ingredients:: 20
Serves:: 8-10

ingredients

Rub
1 tablespoon paprika
1 tablespoon light brown sugar
2 teaspoons granulated garlic
2 teaspoons fresh coarse ground black pepper
2 teaspoons kosher salt
1 teaspoon chili powder
Meat
1 (3 lb) boneless beef chuck roast
extra virgin olive oil
Sauce
2 tablespoons extra virgin olive oil
1 cup finely diced red onion
1 cup finely diced red bell pepper
2 teaspoons minced garlic
1 tablespoon all-purpose flour
1 tablespoon chili powder
1 (14 1/2 ounce) can beef broth
1 (14 1/2 ounce) can diced tomatoes with juice
¹⁄₂ cup barbecue sauce
Other Ingredients
kosher salt
fresh ground black pepper
8 -10 hamburger buns

directions

Make the rub: in a small bowl, mix together the rub ingredients.
Press the rub into the roast and allow to stand at room temperature for 20-30 minutes before grilling.
Lightly brush or spray the roast with olive oil; sear on grill over direct medium heat for 15 minutes, turning once halfway through searing time.
Continue grilling over indirect medium heat until the internal temperature reaches 160°, 1 to 1 ½ hours.
Remove from grill and let rest for 15-20 minutes.
Make the sauce: in a saucepan over med-high heat, warm the oil.
Add in the onion and bell pepper; cook/stir 8-10 minutes, until the onion is soft and lightly browned.
Add in garlic; cook/stir for 1 minute; sprinkle in the flour and chili powder; stir to combine.
Add in beef broth; bring to a boil over high heat, whisking occasionally.
Add in the tomatoes and barbecue sauce; stir to combine.
Decrease the heat and simmer, stirring occasionally, until mixture is the consistency of gravy, about 30 minutes.
Using a sharp knife, chop the meat into ¼-inch pieces or matchstick-size strips.
Add to the sauce and simmer for 10-15 minutes to let the flavors fully incorporate.
Season to taste with salt and pepper; if sauce seems too thick, add ¼ cup water.
Grill the buns over direct medium heat until lightly toasted, about 30 seconds.
Spoon the beef mixture onto the buns and serve; they don’t call it sloppy for nothing.