**The Art of Creating the Perfect Sandwich**

As we begin to create our masterpiece sandwich, it's essential to start with the right foundation. We're going to break down each component separately, ensuring that every bite is filled with flavor and texture.

First, let's talk about the onions. Try to break them up a little bit one wet hand, one dry hand - I'm kind of doing it in reverse order for whatever reason today, but hey, we're going to get the job done and make it happen that's what the name of the game is, get them on there, get that oil up to 350° once it hits 350, we're going to drop those onions. It's going to add a beautiful texture, crunch, flavor to your sandwich. You throw this one a salad if you want to serve it over top of a braid short rib, if you want to - these things are good. I eat them as a snack, cut them in bigger rings and make onion rings. Options are endless, people.

**The Shredded Beef Component**

Next up is the shredded beef component of the sandwich. We got our chuck roast, as you can see about as tender as it gets, just falling apart. Got some Rosemary sprigs in there - I'm not mad at that, that's just going to add additional flavor. We're just going to go ahead and shred it by hand. Let it cool enough so that it's safe to handle with your hands without burning yourself too bad, and then use whatever your favorite barbecue sauce is. I have a couple of barbecue sauce recipes on the channel if you want to make it from scratch or just use your favorite store-bought stuff. So we're going ahead and shred this up by hand, like you see here - some of this is pretty hot, but shredding beautiful smells amazing too.

All right, so once you got it where you want it in goes about a cup of your favorite barbecue sauce. Let's get in there with your hands and work that in, and that my friends is some beef barbecue. You can make nachos with that, you can make quesadillas, tacos, sandwich like we're doing today - there are million different ways to spin this. It freezes nicely too, but there you go, beef barbecue.

**The Assembly of the Sandwich**

Once the oil hits 350, we're going to go ahead and drop in our onions. Obviously, this pot is overkill, but we got a couple other projects we're working on, so killing two birds of one stone here. You can just shallow fry these in a skillet if you want to, and go the onions right on into the hot oil. These fry up faster than me at an open bar wedding - 3 to 5 minutes once they're crispy and golden brown, we move them to a paper towel as you can see, Golden Brown Beautiful, nice and crispy.

Going to throw them right on our paper towel there. Try not to allow your camera people to eat all of your damn fried onions before you make your sandwich - all right guys, so we got some beautiful sourdough here that we went ahead and sliced up. I am going to hit one side with well both sides with mayo if you haven't tried that before it's basically the same as butter, it's going to give you a beautiful golden brown toast on one side of your bread.

We'll do that on each side lay that right on in there, do the same thing for the other side. We cut these a little thick because this is kind of a heavy sandwich - you know so you want it to hold up to the beef and the barbecue sauce and all that good stuff. Let that get nice and toasty, and then on each side we're going down that sauce that we made, save the rest for dipping.

**The Finishing Touches**

Next up, we're going down with our cheese - we got kobby Jack and provolone, the way the good Lord intended, then a heavy dose of our delicious beef barbecue stuff. Like this is why I could never go vegan right here you can't do this with a mushroom pile, it on there nice now don't be shy, then we're going to take our fried onions - boom boom! I'm GNA cover it with a lid, allow the cheese to start to melt flip the other side on there, flip the whole sandwich let it cook evenly.

Serve it up and this, the part why I say brace yourself for a trademark money shot. Say it with me guys looking good - the only thing left to do is carve into this bad boy and go for the taste test. But before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn with notifications as well, all right, let's see which one I want to take a bite of, that's tough, let me know in the comments which one you would go for this one or that one.

"WEBVTTKind: captionsLanguage: enall right guys before we get started I think I owe you an apology I was scrolling down my YouTube channel and realized I don't make enough sandwich content for you guys so today I'm going to make you the best sandwich you ever had in your entire life meet me in the kitchen let's make it happen all right first things first let's get the party started with the beef we have a chuck roast here this is a less expensive cut than something like a short rib or a brisket so you can save yourself a couple dollars you might even have one of these in the freezer if you're somebody makes a lot of pot roast during the winter months like me so what we're going to do now is going to go ahead and cut this down into bite-sized pieces so I'm going to make one cut right down the middle and then we're going to cube this up that way we can get a nice uh you know seasoning on the outside then we're going to sear it and get it in our pressure cooker if you don't have a pressure cooker you can do this in the oven at like 325 for about 4 to 5 hours with a crock pot for 4 to 6 hours we're going to cube it up like so about an inch and a half piece it's kind of look what we're looking for doesn't have to be perfectly even it's going in the pressure cooker anyway if you see any excess fat you can go ahead and trim that off if you want to once we have the chuck roast portioned out like this we're going to go ahead and season it up so I'm going to hit it with a little salt little AP seasoning and some of my favorite barbecue rub use whatever your favorite is you can use whatever your favorite allpurpose seasoning is as well or if you're one of those folks that want to keep it nice and simple you just use salt and pepper but my AP seasoning is low sodium so we need to get an adequate amount of salt in here to flavor that beef what I like about chuck roast is it's inexpensive you can get feed a crowd with it and it's well marbled it's going to be nice and tender tons of beef flavor there shreds apart really nicely once it gets tendered so it's perfect for something like barbecue beef like we're making today now we're going down with our barbecue seasoning kind of roll it around on The Cutting Board to make sure that it's evenly coated that's what you want to see right there all right guys so next up it's time to get ready to get everything into the insta pot or pressure cooker we're going to use onions for two different things here onions are going into the pressure cooker to add flavor we're also going to fry some onions for a fantastic Crunch and extra flavor on the sandwich so we got two onions here one's going in the pot one's getting fried for the ones that we're going to fry this is how we're going to prep them just want to chop the ends off here kind of peel the skin off I like to leave the root intact cut it right down the middle and then peel it and then we're going to cut it from the just halves basically little Rings or half Rings nice and thin they'll fry up get nice and crispy pairs beautifully with beef so a lot of times you go to a restaurant you get short ribs or steak and it's served with those crispy onion strings on top similar concept but on a sandwich so once we got that where we want it we'll set that aside and then we're just going to cut that other onion in half cuz that's just going in the pot to braze or pressure cook along with our chuck roast now for one of the most important parts when it comes to brazing or pressure cooking any meat you want to get a nice sear on it now instapot has a sear feature kind of sucks we're going to sear it in a skillet make sure it gets a nice beautiful crust on there crust is going to add flavor texture and color to your meat very important so we're going to go ahead once the pan gets hot add a little avocado oil and then lay the meat down make sure that it's making maximum surface area contact with that Skillet kind of press it down a little bit and just give it some time about 3 or 4 minutes per size all you need then we'll add it to the pressure cooker all right so next we're going to go ahead and add in our onion we turn the heat down a bit we're use the onion to kind of help de Glaze The Skillet get all those brown bits up off the bottom tons of flavor in there from searing the meat and we're also going to start the cooking process of the onions a little bit allow that to release its flavor into the broth that we're about to add I like to use the onion to just kind of scrape up the bottom the same way you would with The Wooden Spoon there we go go ahead and add in our herbs and garlic same kind of concept then we're going in with a good tablespoon of Dijon mustard and then a tablespoon of Italian paste just to amplify the natural flavors we have from the herbs there give that a little whisk we're going to add in one quart of beef beef stock or four cups of beef stock then we're going to add our beef to the pressure cooker and then pour this right over top set it for 55 minutes super tender and delicious once we shred it we're going to hit it with the barbecue sauce and build our sandwich so here we have our insta pot pot we going to add our seared beef to that and then pour that Brazen liquid right on top hit it with a little more seasoning cuz why the hell not just to cover our bases but overall should be tons of flavor in here can't wait to get into this sandwich guys we're using sourdough bread fried onions two different cheeses it really can't go wrong now it's time to make our sauce so we're going to get started with the Mayo just need about 1/2 cup of that 1/4 cup of ketchup couple tablespoons of sriracha some dice chive delicious sauce here half2 cup of mayo going in 1/4 cup of ketchup couple T tablespoons of sriracha depend on how spice you want you can leave it out if you want to little balsamic glaze not the vinegar make sure you get the glaze it's going to be kind of a more concentrated balsamic little bit more sweet as well about a tablespoon of that give that a mix then we're going to dice up some chive for whatever reason I have a whisk that's as large as my bowl don't recommend but that's what we got on hand add that to the party give that a little whisk little AP seasoning to cover all our flavor bases and there you have it folks that's also going to be great with beef or pork really you can put it on anything but it's great on this sandwich all right guys so for the fried onion component of this sandwich we got some onions that we sliced up earlier two beaden eggs and my seasoned flour you can season your own allpurpose flour or you can buy mine it's on sale right now Link in the description box hit it with some salt pepper garlic onion powder whatever kind of flavors you like but mine's already pre-seasoned ready to go no guest work required just going to strain off the excess egg there they go right into that flour they stick together a little bit no big deal it's going on a sandwich anyway but you want to try to break them up a little bit one wet hand one dry hand I'm kind of doing it in reverse order for whatever reason today but hey we're going to get the job done and make it happen that's what the name of the game is get them on there get that oil up to 350° once it hits 350 we're going to drop those onions it's going to add a beautiful texture crunch flavor to your sandwich you throw this one a salad if you want to serve it over top of a braid short rib if you want to these things are good I eat them as a snack cut them in bigger rings and make onion rings options are Limitless people next up is the shredded beef component of the sandwich we got our chuck roast that is as you can see about as tender as it gets just falling apart got some Rosemary sprigs in there I'm not mad at that that's just going to add additional flavor we're just going to go ahead and shred it by hand we let it cool enough so that it's safe to handle with your hands without burning yourself too bad and then use whatever your favorite barbecue sauce is I have a couple barbecue sauce recipes on the channel if you want to make it from scratch or just use your favorite store bought stuff so we're go ahead and shred this up by hand like you see here some of this is pretty hot but shredding beautiful smells amazing too all right so once you got it where you want it in goes about a cup of your favorite barbecue sauce let's get in there with your hands and work that in and that my friends is some beef barbecue you can make nachos with that you can make quesadillas tacos sandwich like we're doing today th it on top of a baked potato million different ways you can spin this it freezes nicely too but there you go beef barbecue so once the oil hits 350 we're going to go ahead and drop in our onions obviously this pot is overkill but we got a couple other projects we're working on so killing two birds of one stone here you can just shallow Frid these in a skillet if you want to and go the onions right on into the hot oil these fry up faster than me at an open bar wedding 3 to 5 minutes once they're crispy and golden brown we moove them to a paper towel as you can see Golden Brown Beautiful nice and crispy going to throw them right on our paper towel there try not to allow your camera people to eat all of your damn fried onions before you make your sandwich all right guys so we got some beautiful sourdough here that we went ahead and sliced up I am going to hit one side with well both sides with mayo if you haven't tried that before it's basically the same as butter it's going to give you a beautiful golden brown toast on one side of your bread we'll do that on each side lay that right on in there do the same thing for the other side we cut these a little thick because this is kind of a heavy sandwich you know so you want it to hold up to the beef and the barbecue sauce and all that good stuff let that get nice and toasty and then on each side we're going down that sauce that we made save the rest for dipping next up we're going down with our cheese we got kobby Jack and provolone the way the good Lord intended then a heavy dose of our delicious beef barbecue stuff like this is why I could never go vegan right here you can't do this with a mushroom pile it on there nice now don't be shy then we're going to take our fried onions boom boom I'm GNA cover it with a lid allow the cheese to start to melt flip the other side on there flip the whole sandwich let it cook evenly serve it up and this the part why I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is carve into this bad boy and go for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn with notifications as well all right let's see which one I want to take a bite of that's tough let me know in the comments which one you would go for this one or that one this one this one I know this one kind of cheesy all right people Moment of Truth got to give it a dip damn it's better than last time that don't make no sense just give got that Moody cut this one looks amazing Immaculate come on toast let's toast cheers my brother I got to get sauce you have dropped the chunk rookie mistake oh you know it good when you look at it oh that's fire that's 10 out of 10 right here yeah that's a B I got to make I got to make thisall right guys before we get started I think I owe you an apology I was scrolling down my YouTube channel and realized I don't make enough sandwich content for you guys so today I'm going to make you the best sandwich you ever had in your entire life meet me in the kitchen let's make it happen all right first things first let's get the party started with the beef we have a chuck roast here this is a less expensive cut than something like a short rib or a brisket so you can save yourself a couple dollars you might even have one of these in the freezer if you're somebody makes a lot of pot roast during the winter months like me so what we're going to do now is going to go ahead and cut this down into bite-sized pieces so I'm going to make one cut right down the middle and then we're going to cube this up that way we can get a nice uh you know seasoning on the outside then we're going to sear it and get it in our pressure cooker if you don't have a pressure cooker you can do this in the oven at like 325 for about 4 to 5 hours with a crock pot for 4 to 6 hours we're going to cube it up like so about an inch and a half piece it's kind of look what we're looking for doesn't have to be perfectly even it's going in the pressure cooker anyway if you see any excess fat you can go ahead and trim that off if you want to once we have the chuck roast portioned out like this we're going to go ahead and season it up so I'm going to hit it with a little salt little AP seasoning and some of my favorite barbecue rub use whatever your favorite is you can use whatever your favorite allpurpose seasoning is as well or if you're one of those folks that want to keep it nice and simple you just use salt and pepper but my AP seasoning is low sodium so we need to get an adequate amount of salt in here to flavor that beef what I like about chuck roast is it's inexpensive you can get feed a crowd with it and it's well marbled it's going to be nice and tender tons of beef flavor there shreds apart really nicely once it gets tendered so it's perfect for something like barbecue beef like we're making today now we're going down with our barbecue seasoning kind of roll it around on The Cutting Board to make sure that it's evenly coated that's what you want to see right there all right guys so next up it's time to get ready to get everything into the insta pot or pressure cooker we're going to use onions for two different things here onions are going into the pressure cooker to add flavor we're also going to fry some onions for a fantastic Crunch and extra flavor on the sandwich so we got two onions here one's going in the pot one's getting fried for the ones that we're going to fry this is how we're going to prep them just want to chop the ends off here kind of peel the skin off I like to leave the root intact cut it right down the middle and then peel it and then we're going to cut it from the just halves basically little Rings or half Rings nice and thin they'll fry up get nice and crispy pairs beautifully with beef so a lot of times you go to a restaurant you get short ribs or steak and it's served with those crispy onion strings on top similar concept but on a sandwich so once we got that where we want it we'll set that aside and then we're just going to cut that other onion in half cuz that's just going in the pot to braze or pressure cook along with our chuck roast now for one of the most important parts when it comes to brazing or pressure cooking any meat you want to get a nice sear on it now instapot has a sear feature kind of sucks we're going to sear it in a skillet make sure it gets a nice beautiful crust on there crust is going to add flavor texture and color to your meat very important so we're going to go ahead once the pan gets hot add a little avocado oil and then lay the meat down make sure that it's making maximum surface area contact with that Skillet kind of press it down a little bit and just give it some time about 3 or 4 minutes per size all you need then we'll add it to the pressure cooker all right so next we're going to go ahead and add in our onion we turn the heat down a bit we're use the onion to kind of help de Glaze The Skillet get all those brown bits up off the bottom tons of flavor in there from searing the meat and we're also going to start the cooking process of the onions a little bit allow that to release its flavor into the broth that we're about to add I like to use the onion to just kind of scrape up the bottom the same way you would with The Wooden Spoon there we go go ahead and add in our herbs and garlic same kind of concept then we're going in with a good tablespoon of Dijon mustard and then a tablespoon of Italian paste just to amplify the natural flavors we have from the herbs there give that a little whisk we're going to add in one quart of beef beef stock or four cups of beef stock then we're going to add our beef to the pressure cooker and then pour this right over top set it for 55 minutes super tender and delicious once we shred it we're going to hit it with the barbecue sauce and build our sandwich so here we have our insta pot pot we going to add our seared beef to that and then pour that Brazen liquid right on top hit it with a little more seasoning cuz why the hell not just to cover our bases but overall should be tons of flavor in here can't wait to get into this sandwich guys we're using sourdough bread fried onions two different cheeses it really can't go wrong now it's time to make our sauce so we're going to get started with the Mayo just need about 1/2 cup of that 1/4 cup of ketchup couple tablespoons of sriracha some dice chive delicious sauce here half2 cup of mayo going in 1/4 cup of ketchup couple T tablespoons of sriracha depend on how spice you want you can leave it out if you want to little balsamic glaze not the vinegar make sure you get the glaze it's going to be kind of a more concentrated balsamic little bit more sweet as well about a tablespoon of that give that a mix then we're going to dice up some chive for whatever reason I have a whisk that's as large as my bowl don't recommend but that's what we got on hand add that to the party give that a little whisk little AP seasoning to cover all our flavor bases and there you have it folks that's also going to be great with beef or pork really you can put it on anything but it's great on this sandwich all right guys so for the fried onion component of this sandwich we got some onions that we sliced up earlier two beaden eggs and my seasoned flour you can season your own allpurpose flour or you can buy mine it's on sale right now Link in the description box hit it with some salt pepper garlic onion powder whatever kind of flavors you like but mine's already pre-seasoned ready to go no guest work required just going to strain off the excess egg there they go right into that flour they stick together a little bit no big deal it's going on a sandwich anyway but you want to try to break them up a little bit one wet hand one dry hand I'm kind of doing it in reverse order for whatever reason today but hey we're going to get the job done and make it happen that's what the name of the game is get them on there get that oil up to 350° once it hits 350 we're going to drop those onions it's going to add a beautiful texture crunch flavor to your sandwich you throw this one a salad if you want to serve it over top of a braid short rib if you want to these things are good I eat them as a snack cut them in bigger rings and make onion rings options are Limitless people next up is the shredded beef component of the sandwich we got our chuck roast that is as you can see about as tender as it gets just falling apart got some Rosemary sprigs in there I'm not mad at that that's just going to add additional flavor we're just going to go ahead and shred it by hand we let it cool enough so that it's safe to handle with your hands without burning yourself too bad and then use whatever your favorite barbecue sauce is I have a couple barbecue sauce recipes on the channel if you want to make it from scratch or just use your favorite store bought stuff so we're go ahead and shred this up by hand like you see here some of this is pretty hot but shredding beautiful smells amazing too all right so once you got it where you want it in goes about a cup of your favorite barbecue sauce let's get in there with your hands and work that in and that my friends is some beef barbecue you can make nachos with that you can make quesadillas tacos sandwich like we're doing today th it on top of a baked potato million different ways you can spin this it freezes nicely too but there you go beef barbecue so once the oil hits 350 we're going to go ahead and drop in our onions obviously this pot is overkill but we got a couple other projects we're working on so killing two birds of one stone here you can just shallow Frid these in a skillet if you want to and go the onions right on into the hot oil these fry up faster than me at an open bar wedding 3 to 5 minutes once they're crispy and golden brown we moove them to a paper towel as you can see Golden Brown Beautiful nice and crispy going to throw them right on our paper towel there try not to allow your camera people to eat all of your damn fried onions before you make your sandwich all right guys so we got some beautiful sourdough here that we went ahead and sliced up I am going to hit one side with well both sides with mayo if you haven't tried that before it's basically the same as butter it's going to give you a beautiful golden brown toast on one side of your bread we'll do that on each side lay that right on in there do the same thing for the other side we cut these a little thick because this is kind of a heavy sandwich you know so you want it to hold up to the beef and the barbecue sauce and all that good stuff let that get nice and toasty and then on each side we're going down that sauce that we made save the rest for dipping next up we're going down with our cheese we got kobby Jack and provolone the way the good Lord intended then a heavy dose of our delicious beef barbecue stuff like this is why I could never go vegan right here you can't do this with a mushroom pile it on there nice now don't be shy then we're going to take our fried onions boom boom I'm GNA cover it with a lid allow the cheese to start to melt flip the other side on there flip the whole sandwich let it cook evenly serve it up and this the part why I say brace yourself for a trademark money shot say it with me guys looking good the only thing left to do is carve into this bad boy and go for the taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell turn with notifications as well all right let's see which one I want to take a bite of that's tough let me know in the comments which one you would go for this one or that one this one this one I know this one kind of cheesy all right people Moment of Truth got to give it a dip damn it's better than last time that don't make no sense just give got that Moody cut this one looks amazing Immaculate come on toast let's toast cheers my brother I got to get sauce you have dropped the chunk rookie mistake oh you know it good when you look at it oh that's fire that's 10 out of 10 right here yeah that's a B I got to make I got to make this\n"