Slow Roasted Pulled Beef

The smell of slow-roasted beef filling the entire house used to make my neighbor knock on the door every Sunday afternoon. I started making these sandwiches during a brutal winter when we needed something that felt like a warm hug after shoveling snow for hours. Now it is become our snow day tradition, something that makes even the coldest day feel cozy.

My sister-in-law accidentally used sweet onion instead of regular one year, and now nobody in the family will make it any other way. That tiny change made the braising liquid so much more nuanced. Sometimes the best discoveries come from grabbing whatever onion is in the pantry.

Ingredients

• 1.5 kg beef chuck roast: Chuck has the perfect marbling for slow cooking and becomes meltingly tender
• 2 tbsp olive oil: Helps the spice rub stick and creates a beautiful crust during searing
• 1 tbsp kosher salt: Essential for seasoning throughout the entire cut of meat
• 1 tsp black pepper: Freshly ground makes a noticeable difference
• 1 tbsp smoked paprika: Gives that authentic smoky barbecue flavor
• 1 tsp garlic powder: Distributes garlic flavor evenly throughout the rub
• 1 tsp onion powder: Complements the fresh onion in the braising liquid
• 1 tsp dried thyme: Adds earthiness that balances the sweet spices
• 1 tsp ground cumin: Provides depth and a subtle warmth
• 1 large onion, sliced: Sweet onions work beautifully here
• 4 cloves garlic, minced: Fresh garlic infuses the braising liquid
• 400 ml beef broth: Use low-sodium to control the salt level
• 120 ml barbecue sauce: Choose your favorite brand or homemade
• 2 tbsp apple cider vinegar: Cuts through the richness beautifully
• 2 tbsp Worcestershire sauce: Adds umami depth to the braising liquid
• 6 brioche buns: Brioche holds up well against the juicy beef
• 1 batch coleslaw: Creamy or classic, the crunch is essential

Instructions

Prepare the oven and spice rub:

Preheat your oven to 150°C (300°F) and mix the salt, pepper, paprika, garlic powder, onion powder, thyme, and cumin in a small bowl until well combined.

Season the beef:

Pat the beef completely dry with paper towels, rub with olive oil, then press the spice mixture evenly over all surfaces.

Sear the beef:

Heat a Dutch oven over medium-high heat and sear the beef on all sides until deeply browned, about 3 to 4 minutes per side.

Cook the aromatics:

Remove the beef temporarily, add sliced onions to the pot for 2 minutes, then stir in garlic for 1 minute until fragrant.

Add the liquid and roast:

Return beef to the pot, add beef broth, barbecue sauce, vinegar, and Worcestershire, cover tightly, and roast for 4 to 4.5 hours.

Shred and assemble:

Remove beef, shred with two forks, skim fat from cooking liquid, return beef to sauce, then pile onto toasted buns with coleslaw.

Save

These sandwiches have become legendary at our annual summer block party. I started making them because they feed a crowd and I can mostly ignore them while they cook. Now neighbors start asking about them in July.

Make It Ahead

The beef actually tastes better the next day after the flavors have melded overnight. I often cook it on Sunday, shred it, and store it in the braising liquid in the refrigerator. Reheat gently on the stove before serving.

Serving Suggestions

Crisp pickle chips on the side cut through the richness perfectly. A cold beer or sparkling cider works wonderfully alongside. Some people like extra barbecue sauce on the table for those who want more.

Freezing Instructions

The shredded beef freezes beautifully for up to three months. Portion it into freezer bags with some of the cooking liquid to keep it moist. Thaw overnight in the refrigerator before reheating.

• Freeze before adding to buns for best texture
• Label bags with the date and amount
• Thaw in the refrigerator, not on the counter

Save

There is something deeply satisfying about feeding people food that makes them close their eyes and sigh. These sandwiches do that every single time.

Recipe FAQ

→ What cut of beef is best for this dish?

Beef chuck roast works best due to its marbling and tenderness after slow cooking.

→ How long should the beef be cooked?

Roast the beef low and slow for about 4 to 4.5 hours until fork-tender and easy to shred.

→ Can I prepare the beef in advance?

Yes, slow-roasted beef can be made ahead and reheated gently to retain moisture and flavor.

→ What sides pair well with this sandwich?

Crisp pickles, coleslaw, and a cold beer complement the rich, smoky tones of the beef sandwich.

→ How can I add smokiness to the flavor?

Adding a dash of liquid smoke to the braising liquid enhances the smoky depth of the pulled beef.

→ Are gluten-free options available?

Use gluten-free buns and slaw to adapt the sandwich for gluten-sensitive diets.