Beer Braised Shredded Beef Sandwiches

Directions

1. Trim the chuck roast of any large chunks of fat and sinew, cutting it up into 2-3 inch chunks. Combine all ingredients for the spice mix. Stir and sprinkle over the beef chunks, tossing to coat well.
2. Place a heavy-based pot (we used enameled cast iron) over medium-high heat. Add 1 tablespoon of olive oil. Place the beef into the pot to brown. (in batches to avoid overcrowding). Brown for at least 7-10 minutes per side, then remove from pot.
3. Add the remaining olive oil to the pot, and turn the heat to medium. Add onions and garlic and sauté,, stirring occasionally, until softened, about 5 minutes. Add the beer to the mix, and use a spoon to dislodge all the crusty brown bits from the bottom of the pan, that&rsquo,s extra flavor!
4. Add back the meat, plus the tomato and the water. Turn heat to medium-low so that there is an active simmer/bubble, but not so much that it&rsquo,s boiling. Place the lid over the pot and cook for three hours, stirring occasionally.
5. Remove the lid and allow to simmer for a further 30 minutes, so the sauce thickens. If your beef is not yet tender, keep cooking until it&rsquo,s shreddable. You can add more hot water if you feel your liquid is getting too thick. Use tongs to remove beef pieces from the liquid, and shred using two forks. Add the molasses, Worcestershire, and brown sugar to the sauce, and cook a further 5 minutes.
6. Return shredded beef to the pot and stir into the sauce. Taste, and add additional salt if desired. Pile the meat onto the potato buns and serve your sandwiches.