Today I’m partnering with Albertsons® to share my BBQ Beef Rolls — a delicious summer grilling favorite. Each bite combines tender, smoky shredded beef, savory baked beans, gooey cheese, and soft baked bread for a handheld meal packed with flavor.
BBQ beef rolls are an easy, satisfying way to enjoy barbecue without separate sides. Instead of serving beans and bread on the side, everything is rolled together into a neat, portable package that’s perfect for picnics, potlucks, or a relaxed backyard dinner.
This version starts with a smoked chuck roast, shredded until tender and juicy, then layered with drained baked beans and shredded pepper jack cheese. The rolls are brushed with barbecue sauce and baked until the dough is golden brown and the cheese is melted. The result is a unique hybrid of smoked barbecue and baked bread — saucy, savory, and comforting.
Ingredient notes and substitutions
- Beef chuck roast – A flavorful, well-marbled cut that smokes and shreds beautifully.
- All-purpose BBQ seasoning rub – Use your favorite rub or a simple blend of salt, pepper, paprika, garlic, and brown sugar.
- Beef broth – Adding broth while braising keeps the roast moist and tender. Chicken or vegetable broth are acceptable substitutes.
- Frozen bread dough – Use whole loaves of frozen dough that roll into a rectangle. Avoid biscuit or croissant dough for this preparation.
- Baked beans – Drain excess sauce from canned baked beans and reserve any flavorful liquid for basting if desired.
- Pepper jack cheese – Provides a creamy bite with a touch of heat. Monterey Jack or cheddar are milder alternatives; add sliced jalapeños for more spice.
- BBQ sauce – A thick, tangy-sweet Kansas City style sauce works especially well for brushing the rolls and serving on the side.
How to make BBQ beef rolls
1. Thaw the dough. Allow frozen bread loaves to thaw for roughly 4 hours while you prepare the roast and other components.
2. Prep and cook the roast. Preheat your grill or smoker to 275°F. Season the chuck roast all over with the BBQ rub and massage it into the meat. Smoke for 3 hours. Transfer the roast to a deep pan, pour the beef broth over top, cover with foil, and continue cooking for about 2.5 hours or until the meat is tender enough to shred. Let it cool slightly, then shred and set aside.
3. Drain the beans. Drain canned baked beans in a sieve to remove excess sauce. Reserve any liquid you like for basting the rolls before baking.
4. Assemble the rolls. On a lightly floured surface, roll each thawed dough loaf into a 10×16″ rectangle. On one half of each rectangle (lengthwise), layer drained beans, shredded beef, and shredded pepper jack. Starting from the filled side, roll the dough up tightly like a cinnamon roll, pinch the seam to seal, and repeat with the second loaf.
5. Prepare to bake. Slice each roll into 9 pieces using a serrated knife. Place each piece cut-side down into a cast-iron skillet or a 9-inch pie plate. Cover with a clean towel and let the rolls rise for about 1 hour while you preheat the oven to 400°F.
6. Bake and serve. Brush the rolls lightly with barbecue sauce and any reserved bean liquid. Bake at 400°F for about 20 minutes until golden brown. Sprinkle with remaining cheese and bake 4–6 more minutes until melted. Serve warm with extra barbecue sauce on the side.
What is a beef roll made of?
A BBQ beef roll is made from shredded chuck roast, drained baked beans, and shredded cheese wrapped inside bread dough. The assembled rolls are rolled like cinnamon buns and baked until golden, creating a savory, handheld meal with smoky barbecue flavor and a soft bread exterior.
How do I cook roast beef roll ups?
When making the meat from scratch, smoke the chuck roast, then braise it in broth until tender and shred it. Assemble the shredded beef with drained beans and cheese inside rolled dough, cut into pieces, let them rise, and bake until golden.
How do I make my roast beef roll ups not soggy?
Ensure your oven is fully preheated to 400°F and bake long enough for the dough to turn golden brown. Drain the baked beans well and avoid over-brushing the dough with BBQ sauce before baking — you can always add extra sauce when serving.
BBQ Beef Rolls
Ingredients
- 3 lbs beef chuck roast
- 3 tbsp all-purpose BBQ seasoning rub
- 16 oz beef broth
- 2 loaves frozen bread dough, thawed (1 lb each)
- 28 oz baked beans, drained
- 8 oz pepper jack cheese, shredded
- 1 cup BBQ sauce
Instructions
- Season the beef chuck roast all over with the BBQ seasoning. While the beef cooks, thaw the bread dough (about 4 hours).
- Heat your grill or smoker to 275°F. Smoke the beef for 3 hours. Transfer to a deep pan, pour beef broth over it, cover with foil, and cook another 2.5 hours or until the meat reaches about 210°F and is tender.
- When cool enough to handle, shred the beef and set aside. Drain the baked beans to remove excess sauce.
- On a floured surface, roll each loaf into a 10×16″ rectangle. On one half of each rectangle, spread half the beans, half the shredded beef, and one-third of the cheese. Roll up from the filled side, pinching the seam to seal. Repeat with the second loaf.
- Cut each roll into 9 pieces. Place each piece cut-side down into cast-iron skillets or pie plates. Cover with a towel and let rise for 1 hour. Preheat oven to 400°F.
- Brush the tops with BBQ sauce and bake until golden, about 20 minutes. Top with remaining cheese and bake another 4–6 minutes until melted. Serve with extra BBQ sauce if desired.
Notes
Serving size: about 2 rolls per person.
Nutrition
Carbohydrates: 81 g |
Protein: 47 g |
Fat: 30 g |
Sodium: 1625 mg
The nutrition information is an estimate from an online calculator and should not replace professional advice.
