Just when you thought a pile of tender roast beef and rich gravy couldn’t get any better, meet the Smoked Hot Roast Beef Sandwich Boats. Hollowed-out hoagie rolls are filled to the brim with smoky, shredded beef and plenty of gravy so every bite is juicy, savory, and completely satisfying.
Smoked Hot Roast Beef Boats
Hot roast beef sandwiches are a classic for a reason. Growing up in Northern Minnesota I remember ordering them all the time—back then they were everywhere. These days, especially in some regions, you might find only a pared-down version made with shaved deli beef and instant gravy on untoasted white bread. That can be disappointing when what you really want is deep beef flavor, a proper gravy, and bread that stands up to it all.
This smoked version amps up the flavor with a pellet grill, red wine, beef broth, and plenty of caramelized onions. The chuck roast braises low and slow until it is fall-apart tender, then gets shredded and piled into sturdy hoagie rolls that can handle a mountain of meat and a generous ladle of gravy.
These sandwiches are meant to be eaten with a fork. Serve them beside creamy mashed potatoes or crispy shoestring fries and more gravy, naturally. If you’re going to indulge, go all the way.
Recipe Shopping List
Below are the main ingredients you’ll need. For exact amounts and detailed steps, see the recipe card further down.
- Chuck roast (3–4 lb recommended)
- Oil (canola or avocado)
- Salt & pepper, granulated garlic, onion powder
- Red wine
- Beef broth
- Onions (sliced)
- Hoagie rolls
- Cornstarch (for slurry)
How To Make This Recipe (Overview)
This overview gives you the big-picture process. Use the full recipe card below for exact temperatures, times, and measurements.
- Season and sear — Generously season the roast, heat oil in cast iron or on a griddle, and brown all sides to build flavor.
- Low-temperature braise — Preheat the pellet grill to a low smoking temperature (around 220°F). Place roast in a roasting pan with sliced onions, a cup of red wine, and enough beef broth to come about two-thirds up the pan. Braise slowly for 2–3 hours.
- Finish at higher heat — Increase the grill temperature for the final stage (around 325°F) and continue until the roast is fork-tender and easy to shred. Maintain the liquid level by topping with additional broth as needed.
- Shred the meat — Remove the roast when it shreds easily with a fork. Discard any gristle or excess fat and shred the meat into large, juicy pieces.
- Make the gravy — Strain the cooking liquid, skim excess grease, and simmer until you have about 3 cups of flavorful liquid. Whisk in a cornstarch slurry and simmer until thickened.
- Assemble — Fill hoagie rolls with shredded beef, spoon on plenty of gravy, and serve on plates with raised edges to catch any drips.
Serve This With
These sandwiches pair beautifully with mashed potatoes—especially smoked and loaded mashed potatoes—or with crispy French fries for a satisfying contrast of textures. A fresh salad, like a Greek salad, also makes a bright counterpoint to the rich gravy and beef.
Suggested sides:
- Creamy mashed potatoes (or smoked & loaded mashed potatoes)
- Air-fried or griddled French fries
- Traeger smashed potatoes or roasted vegetables
- Greek salad for freshness
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Smoked Hot Beef Sandwich Boats
We adapted a Traeger-style pot roast into an overstuffed, gravy-filled sandwich that’s meant to be enjoyed with a fork.
30 minutes
5 hours
5 hours 30 minutes
Ingredients
- 6 hoagie rolls
- 2 tablespoons canola or avocado oil
- Salt, pepper, onion powder, garlic salt, seasoned salt (generous amounts)
- 3–4 pound beef chuck roast
- 2 large onions, sliced
- 4 cups beef broth (more as needed)
- 1 cup red wine
Cornstarch Slurry
- 3 tablespoons cornstarch
- ⅓ cup cold water
Instructions
- Preheat your pellet grill to 220°F. Place oil in the bottom of a cast iron pan or the pan you’ll use for the roast and heat on medium-high if searing on the stovetop first.
- Season the roast generously with salt, pepper, onion powder, garlic salt, and seasoned salt.
- Sear the roast on all sides in the hot pan until a deep brown crust forms, about 4–5 minutes per side.
- Transfer the roast to a roasting pan. Add the sliced onions, beef broth, and red wine to the pan so the liquid comes roughly two-thirds up the roast.
- Place the pan in the grill and cook at 220°F for 2–3 hours. Then increase the heat to about 325°F and continue cooking until the roast reaches approximately 200°F internal and is fork-tender. Cooking time will vary by roast size and grill—cook to temperature, not time.
- Remove the roast and vegetables from the pan and keep them covered while you prepare the gravy.
- Skim excess grease from the drippings, then bring the remaining liquid to a simmer. You should have about 3 cups of liquid; add beef broth if needed.
- Mix the cornstarch with cold water to make a slurry. Whisk the slurry into the simmering drippings and stir over low heat until the gravy thickens to your desired consistency.
- Shred the beef with forks, discard any tough or fatty pieces, and pile the meat into hoagie rolls set on plates with a lip to catch the gravy.
- Ladle hot gravy over the shredded beef, serve immediately, and enjoy with mashed potatoes, fries, or a salad.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving (estimate)
- Calories: 459
- Total Fat: 27g
- Saturated Fat: 11g
- Trans Fat: 1g
- Unsaturated Fat: 15g
- Cholesterol: 130mg
- Sodium: 634mg
- Carbohydrates: 9g
- Fiber: 1g
- Sugar: 2g
- Protein: 40g
Nutrition data provided here is only an estimate.