Slow Roasted Pulled Beef (Printable Version)
Juicy slow-roasted beef, shredded and piled on soft buns with tangy homemade BBQ sauce for comforting gatherings.
# Ingredient List:
→ Beef
01 - 3.3 lbs beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 2 tablespoons olive oil
→ Cooking Liquid
08 - 1 cup beef broth
09 - 2 tablespoons apple cider vinegar
10 - 2 tablespoons Worcestershire sauce
→ BBQ Sauce
11 - 1 cup ketchup
12 - 1/4 cup apple cider vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon molasses
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon freshly ground black pepper
20 - 1/4 teaspoon cayenne pepper
→ Sandwich Assembly
21 - 6 soft sandwich buns or brioche rolls
22 - 1 red onion, thinly sliced
23 - 6 lettuce leaves
24 - 6 dill pickle slices
# How to Make:
01 - Preheat oven to 300°F.
02 - Pat beef chuck roast dry with paper towels. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub spice mixture evenly over all surfaces of the beef.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, approximately 2-3 minutes per side.
04 - Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pot around the beef. Cover tightly with lid or aluminum foil.
05 - Transfer Dutch oven to preheated oven. Roast for 4 to 4.5 hours until beef is fork-tender and shreds effortlessly.
06 - While beef roasts, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
07 - Remove cooked beef from oven and transfer to a large bowl. Skim excess fat from cooking liquid. Shred beef using two forks. Add approximately 1/2 cup of cooking liquid to shredded beef for moisture. Mix in half of the prepared BBQ sauce, reserving remainder for serving.
08 - Pile shredded beef onto sandwich buns. Top with additional BBQ sauce, red onion, lettuce, and pickles as desired. Serve immediately.
# Expert Tips:
01 -
- The beef becomes so tender it literally falls apart under the pressure of just two forks like magic
- That homemade BBQ sauce hits sweet smoky and tangy notes you cannot buy in any bottle
02 -
- Skip the searing step and you will wonder why your beef tastes flat no matter how long you cook it
- Letting the meat rest covered for even ten minutes before shredding makes a surprising difference in juiciness
03 -
- A pinch of cayenne in the BBQ sauce builds warmth at the back of your throat without making it spicy hot
- Mixing a little of that smoky beef cooking liquid into your BBQ sauce creates a flavor bridge between the two