Beer Braised Beef Dip Sandwiches

Cook Time

180 mins

Cooking Method






Prep Time

10 mins




12 oz Beer, porter or stout

1/2 Black Pepper

2 1/2 lbs Chuck Roast

4 Hoagie Rolls, Sliced lengthwise

1/4 cup Horseradish Sauce

1 tbsp Kosher Salt

1 tbsp Parsley, chopped

1 Red Onion, cut into thick rings

1/2 tbsp Worcestershire Sauce

1 Yellow Onion, cut into thick rings

Cooking Instructions

If you’re looking for melt-in-your-mouth beefy flavor, these Beer Braised Beef Dip Sandwiches are will definitely hit the spot. Seared chuck roast is braised in onions, Worcestershire and your favorite porter or stout until fall-apart tender. Stack it high on a hoagie with horseradish sauce for epic flavor.  

Wood Pellet Recommendation 

For spicy notes that pair nicely with beef, we recommend using our Mesquite Blend Hardwood Pellets

  1. Fire up your Pit Boss pellet grill on SMOKE mode and let it run with lid open for 10 minutes then preheat to 450° F. If using a gas or charcoal grill, set it up for high heat.
  2. Set the chuck roast on a sheet tray, then season with salt and pepper. Place onions in a cast iron skillet or Dutch oven with a lid. Set aside.
  3. Sear the chuck roast on the grill, 3 minutes per side, then transfer to the skillet set on top of the onions. Add the Worcestershire sauce and beer to the skillet, along the side of the roast. Cover and reduce the temperature to 325°F. Braise the roast for 2 ½ to 3 hours, until tender.
  4. Remove the roast from the grill, add parsley, then pull apart and toss in reduced pan jus and onions. 
  5. Serve warm on hoagie rolls with horseradish sauce.

Special Tools

  • Cast Iron Skillet
  • Slotted spoon

Bigger. Hotter. Heavier. Tip

Remove chuck roast from refrigeration 30 minutes prior to grilling.

Diet Info

  • Flexible Dieting

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