Slow Roasted Pulled Beef (Printable version)
Tender slow-cooked beef shoulder shredded and served with smoky sauce and crunchy coleslaw on buns.
# List of ingredients:
→ Beef & Spice Rub
01 - 3.3 lbs beef chuck roast
02 - 2 tbsp brown sugar
03 - 2 tsp smoked paprika
04 - 2 tsp kosher salt
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper
→ Braising Liquid
09 - 1 cup beef broth
10 - 1/2 cup apple cider vinegar
11 - 2 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard
→ BBQ Sauce
13 - 1 cup ketchup
14 - 1/4 cup apple cider vinegar
15 - 1/4 cup brown sugar
16 - 2 tbsp molasses
17 - 1 tbsp Worcestershire sauce
18 - 1 tsp smoked paprika
19 - 1/2 tsp garlic powder
20 - 1/2 tsp onion powder
21 - Salt and pepper to taste
→ Sandwich Assembly
22 - 6 soft sandwich buns
23 - 2 cups coleslaw
24 - Pickles
# Directions:
01 - Preheat oven to 300°F.
02 - In a small bowl, combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper. Pat beef dry with paper towels and rub spice mixture evenly over the entire roast.
03 - Place seasoned beef in a large Dutch oven or roasting pan. Pour beef broth, apple cider vinegar, Worcestershire sauce, and Dijon mustard around the base of the meat, avoiding direct coverage.
04 - Cover tightly with lid or aluminum foil. Roast for 4 to 4.5 hours until beef is fork-tender and easily shreds apart.
05 - While beef roasts, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, and onion powder in a saucepan. Simmer over medium-low heat for 15 minutes, stirring occasionally. Season with salt and pepper to taste.
06 - Transfer cooked beef to a large bowl. Using two forks, shred meat, discarding any excess fat pieces.
07 - Skim fat from the braising liquid. Add 1/2 cup of the defatted liquid to the shredded beef for moisture. Fold in half of the prepared BBQ sauce, reserving the remainder for serving.
08 - Lightly toast the buns if desired. Heap sauced beef onto bottom buns, top with coleslaw and pickles. Drizzle with additional BBQ sauce as preferred.
09 - Serve sandwiches immediately while warm.
# Expert Advice:
01 -
- The house smells incredible all day long, like you've been slaving over a hot stove when really the oven does all the heavy lifting
- Leftovers somehow taste even better, making Tuesday night sandwiches feel like a weekend treat
02 -
- Letting the beef rest for 15 minutes before shredding keeps all those juices inside instead of running all over your cutting board
- Overmixing the coleslaw into the sandwich makes it soggy, so pile it on top right before serving
03 -
- The beef can be cooked up to 3 days ahead and actually develops more flavor as it sits in the fridge
- If your spice rub feels too thick to stick, rub the beef with a tiny bit of oil first