Slow Roasted Pulled Beef (Printable version)

Juicy slow-roasted beef served on toasted buns with crisp coleslaw and tangy barbecue sauce.

# List of ingredients:

→ Beef and Seasoning

01 - 3.3 lbs beef chuck roast
02 - 2 tbsp olive oil
03 - 1 tbsp kosher salt
04 - 1 tsp black pepper
05 - 1 tbsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 tsp dried thyme
09 - 1 tsp ground cumin

→ Braising Liquid

10 - 1 large onion, sliced
11 - 4 cloves garlic, minced
12 - 1 2/3 cups beef broth
13 - 1/2 cup barbecue sauce
14 - 2 tbsp apple cider vinegar
15 - 2 tbsp Worcestershire sauce

→ Sandwich Assembly

16 - 6 brioche or sandwich buns, split and toasted
17 - 1 batch classic or creamy coleslaw
18 - Extra barbecue sauce for serving (optional)

# Directions:

01 - Preheat the oven to 300°F.
02 - In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, thyme, and cumin.
03 - Pat the beef roast dry and rub with olive oil. Coat evenly with the spice mixture.
04 - Heat a large Dutch oven or ovenproof pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
05 - Remove the beef. Add sliced onions and cook for 2 minutes, then add the garlic and cook for 1 minute more.
06 - Return the beef to the pot. Add beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce.
07 - Cover tightly and transfer to the preheated oven. Roast for 4-4.5 hours, or until the beef is fork-tender and easily shreds.
08 - Remove the beef and shred using two forks. Skim fat from the braising liquid, then return the shredded beef to the sauce and mix well.
09 - Pile the pulled beef onto toasted buns, top with coleslaw, and drizzle with extra barbecue sauce if desired. Serve immediately.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart on its own
  • The house smells incredible for hours while it cooks
  • Makes enough for a crowd or fantastic leftovers
02 -
  • Let the beef rest covered for 15 minutes before shredding for easier handling
  • The beef is done when it pulls apart with absolutely no resistance
  • Skim the fat thoroughly or the sandwiches will be greasy
03 -
  • A dash of liquid smoke in the braising liquid adds authentic smokiness
  • Toast the buns under the broiler for 1 to 2 minutes until golden

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