Slow Roasted Pulled Beef (Printable)

Juicy slow roasted pulled beef on toasted buns topped with tangy slaw and smoky barbecue sauce.

# Ingredient List:

→ Beef Preparation

01 - 3.3 lbs beef chuck roast
02 - 2 tablespoons olive oil
03 - 1 tablespoon kosher salt
04 - 1 teaspoon black pepper
05 - 1 tablespoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon dried thyme
09 - 1 teaspoon 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 tablespoons apple cider vinegar
15 - 2 tablespoons 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. In a small bowl, mix together the salt, pepper, paprika, garlic powder, onion powder, thyme, and cumin.
02 - Pat the beef roast dry and rub with olive oil. Coat evenly with the spice mixture.
03 - 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).
04 - Remove the beef. Add sliced onions and cook for 2 minutes, then add the garlic and cook for 1 minute more.
05 - Return the beef to the pot. Add beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce.
06 - Cover tightly and transfer to the preheated oven. Roast for 4-4.5 hours, or until the beef is fork-tender and easily shreds.
07 - 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.
08 - Pile the pulled beef onto toasted buns, top with coleslaw, and drizzle with extra barbecue sauce if desired. Serve immediately.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after slow roasting, practically melting in your mouth with every bite
  • The spice rub creates a caramelized crust that locks in incredible depth of flavor
  • That tangy coleslaw cuts through the richness like the best kind of secret weapon
02 -
  • Letting the beef come to room temperature before searing helps it brown more evenly and cook more predictably
  • The liquid should never boil aggressively once in the oven, so check your oven temperature with an oven thermometer
  • Shredding the beef while it is still warm makes the process infinitely easier and helps it absorb the sauce
03 -
  • If your braising liquid seems too thin after cooking, simmer it on the stove until reduced and slightly thickened
  • A splash of liquid smoke in the braising liquid gives these sandwiches an authentic smoky depth

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