Jerk BBQ Beef Sliders

INSTRUCTIONS

• 1 Preheat the oven to 325°F. Pat chuck roast dry with paper towels. Cut roast into 1-inch chunks. Drizzle with 1 tablespoon of the olive oil and season with 3 tablespoons of the Lawry’s Jerk Seasoning.
• 2 In a large Dutch oven or oven-safe pot, heat remaining 1 tablespoon of olive oil on medium heat. Once the oil is hot, add chuck roast in batches and brown on all sides. (Do not add all of the meat at once, as this may cause them to steam. You may have to add additional oil, about 1 tablespoon at a time per batch.) Remove beef from pot and set aside.
• 3 Reduce heat to medium-low and add diced onions and kosher salt. Sauté 2 minutes. Add minced garlic and cook 1 minute longer. Stir in beef stock and remaining 2 teaspoons Lawry’s Jerk Seasoning. Bring to a simmer. Once simmering, return chuck roast to the pot. Cover the pot and transfer to the oven.
• 4 Braise 2 1/2 to 3 hours or until beef is tender.
• 5 Meanwhile, make the Jerk BBQ sauce. Mix ketchup, Lawry’s Jerk Seasoning and brown sugar in a medium saucepan. Bring to simmer over medium-low heat. Add more Lawry’s Jerk Seasoning and brown sugar to taste, if desired. Reduce heat to low and simmer 5 to 8 minutes.
• 6 Shred cooked beef with 2 forks. Add Jerk BBQ Sauce to pot. Return to oven for 15 to 20 minutes longer to allow the beef to absorb the sauce. To assemble slider, pile beef onto rolls and add your choice of toppings, such as pickles, shredded slaw mix and crispy fried onions.