Easy. And yummy. And modern. Yes, modern barbecue beef.  

The key to this dish is Lillian’s Carolina Barbeque Sauce, and definitely the tarragon mayo.  Both make it a bit more refined and up-to-date.  I just love the Lillian’s brand.  The mental images brought to mind by barbeque sauces such as  “Bone Lickin’ Sauce” are really quite unappetizing, and make me feel like a caveman.

So when I discovered Lillian’s, I was drawn in.  Lillian’s make me feel dainty and refined, even if I am eating ribs and licking my fingers.  And the taste is more refined and nuanced, not just a glorified ketchup with liquid smoke and brown sugar.  The fresh tarragon mayo is a lovely compliment to the beef, giving this dish a light and fresh aftertaste not normally associated with barbecue.  Yay to that.

One more side note: This dish is way super easy to make.  It is literally almost fail proof, making it perfect for that neighborhood shindig or hoedown.  After shredding the beef can be stored in the fridge if you want to prep it ahead of time.

Lillian’s Grass Fed BBQ Beef with Tarragon Mayonnaise Recipe

Serving Size: 10 servings 

Cooking: Easy

Prep Time: 20 min.

Cook Time: 8 hrs.

Ingredients

• 1 Farmer Girl Meats grass fed chuck roast, ~ 3 pounds, thawed (Arm roast, brisket, or any pot roasting)
• 1 bottle of Lilian’s Q’s Carolina BBQ sauce (or other flavor of Lilian Q’s)
• Sea salt, as needed
• Fresh pepper
• 1 cup of your favorite mayonnaise
• Fresh tarragon
• Brioche rolls, sliced in half

Directions

Step 1: Thaw roast. 

• Plan on 1 day or overnight in the refrigerator.

Step 2: Prepare roast. 

• Pat thawed roast completely dry with paper towels.
• Sprinkle sea salt and freshly ground pepper over both sides.
• Place roast in slow cooker or dutch oven.
• Pour 3/4 bottle of Lilie Q’s Carolina barbeque sauce over roast.  Flip roast to thoroughly coat in the barbeque sauce.

Step 3: Cook until fork tender, then shred

• Slow Cooker: Cook for approximately 8 hours on low in a slow cooker .
• Dutch Oven: Cook at 200 degrees for 8 hours in oven.
• Roast is finished cooking when it is fork tender (easily falls apart or shreds with a fork).  Time will vary, but plan on 8 hours.  Don’t worry about overcooking braising cuts.
• Shred beef with hands or forks, discarding fat.  Place shredded beef back in crock pot or dutch oven.  Add addtional barbeque sauce as desired.

Step 4: Prepare tarragon mayo and brioche rolls.

• Measure 1 cup of mayo into a bowl.
• Roughly chop tarragon leaves – as much or as little as you like
• Add chopped tarragon to mayonnaise.  Stir to mix.
• Slice brioche rolls in half.
• Toast brioche roll briefly in cast iron skillet or oven.

Step 5: Assemble and serve.

• Generously spread tarragon mayonnaise on one side of toasted brioche roll.
• Place shredded barbeque beef on other side of toasted brioche roll.
• Assemble sandwich and serve.