Slow Roasted Pulled Beef

The first time I made pulled beef, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what was happening in my kitchen. We ended up sharing sandwiches on my balcony while the beef was still warm, and that afternoon became a regular tradition whenever either of us needed a comfort food fix.

I once made these for a Super Bowl party and honestly didnt think Id have enough, but the way everyone fell silent after that first bite told me everything. My friend Sarah, who swears shes not a beef person, went back for thirds and texted me the next morning asking for the recipe.

Ingredients

• 1.5 kg beef chuck roast: Chuck has the perfect marbling for slow cooking, becoming meltingly tender while still holding together enough for satisfying shreds
• 2 tsp kosher salt: Kosing salt sticks to meat better than table salt and seasons more evenly throughout the long cook time
• 1 tsp freshly ground black pepper: Freshly cracked pepper gives you those aromatic sparks of heat that preground just cant deliver
• 1 tbsp smoked paprika: This is what gives the beef that subtle smoky depth, like its been cooking over embers for hours
• 2 tsp garlic powder and 1 tsp onion powder: Together they create that back of the throat savory goodness that makes beef taste beefier
• 2 tbsp olive oil: You need a neutral oil with a high smoke point for getting that gorgeous dark crust on the beef
• 250 ml beef broth: The broth creates steam in the Dutch oven, keeping the beef moist while it breaks down the tough connective tissue
• 2 tbsp apple cider vinegar: A little acid cuts through the richness and helps tenderize the meat as it roasts
• 2 tbsp Worcestershire sauce: This adds that deep umami punch that makes you wonder whats so special about this beef
• 250 ml ketchup: Forms the base of your BBQ sauce, bringing sweetness and body without needing to cook down tomatoes
• 60 ml apple cider vinegar: Gives the BBQ sauce its signature tang that balances all the sugar
• 2 tbsp brown sugar and 1 tbsp molasses: The combination gives you deep caramel flavor with just enough bitterness to keep it from being cloying
• 6 soft sandwich buns: Brioche rolls are my favorite here, their slight sweetness and pillowy texture stand up to all that sauce without turning into mush

Instructions

Prep your beef for its long journey:

Pat that chuck roast completely dry with paper towels, then mix all your spices in a small bowl and rub it into every inch of the meat like youre giving it a spice massage

Get a gorgeous sear:

Heat your olive oil in the Dutch oven until its shimmering, then sear the beef on all sides until its deeply browned, about 2 to 3 minutes per side, dont rush this part

Set up the slow roast:

Pour in your broth, vinegar, and Worcestershire, cover the pot tightly, and slide it into a 150°C oven where it will transform over the next 4 to 4.5 hours

Whisk up the BBQ sauce:

While the beef does its thing, combine all the sauce ingredients in a saucepan and let it simmer gently for 10 to 15 minutes until it thickens slightly and the flavors marry

Shred and sauce:

When the beef is fork tender, move it to a bowl, shred it with two forks, skim the fat from the cooking liquid, then mix in some of that liquid and about half your BBQ sauce

Pile it high:

Mound that saucy beef onto your buns, drizzle with extra sauce, and add whatever toppings make your heart happy

Save

My dad used to make something similar on Sundays, and the whole house would take on this rich, savory warmth that just made everything feel right with the world. Now whenever I make these sandwiches, I light a candle before I start cooking, and that small ritual somehow makes the whole experience feel like Im connecting with something bigger than just dinner.

Making It Ahead

The beef actually benefits from sitting in the fridge overnight, letting all those spices and juices really settle in. Rewarm it gently with a splash of broth, and it tastes like its been developing flavor just for you.

Choosing The Right Bread

Ive learned the hard way that artisanal crusty rolls are actually terrible here, they tear up the roof of your mouth and distract from the tender beef. Go for something soft and yielding that can cradle all that saucy meat without putting up a fight.

Serving Ideas

A crisp coleslaw with a vinegar based dressing cuts through the richness perfectly, and simple potato chips just belong on the plate. Serve with plenty of napkins and cold drinks, because things will get gloriously messy.

• Put out extra BBQ sauce at the table, everyone likes their own ratio
• Small bowls of pickles and raw onions let people customize their sandwich
• Have wet wipes ready, forks are optional but napkins are non negotiable

Save

Theres something about these sandwiches that turns an ordinary Tuesday into a tiny celebration, and honestly, I think we all need more of those moments in our lives.

Recipe FAQ

→ What cut of beef works best for slow roasting?

Beef chuck roast is ideal due to its marbling and toughness that breaks down into tender, flavorful meat during slow cooking.

→ How long should the beef be roasted for optimal tenderness?

Roast the beef at 150°C (300°F) for around 4 to 4.5 hours until it easily pulls apart with forks.

→ Can the BBQ sauce be adjusted for spice levels?

Yes, the cayenne pepper in the sauce is optional and can be adjusted or omitted to control heat.

→ What are good side options to pair with this slow-roasted beef?

Coleslaw, pickles, or crisp greens add texture and freshness, while pairing wines like Zinfandel enhance the meal.

→ How can I keep the pulled beef moist after roasting?

Mixing some of the cooking liquid into the shredded beef before mixing in the BBQ sauce helps retain moisture and flavor.

→ Are there any recommended substitutions for the beef cut?

Brisket or pork shoulder can be used, adjusting cooking times as needed for tenderness.