Slow Roasted Pulled Beef (Printable)

Tender pulled beef slow cooked with smoky BBQ sauce, served on soft buns with coleslaw.

# What You’ll Need:

→ Beef & Spice Rub

01 - 3.3 lbs beef chuck roast
02 - 2 tbsp brown sugar
03 - 2 tsp smoked paprika
04 - 2 tsp kosher salt
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp cayenne pepper (optional)

→ Braising Liquid

09 - 1 cup beef broth
10 - ½ cup apple cider vinegar
11 - 2 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard

→ BBQ Sauce

13 - 1 cup ketchup
14 - ¼ cup apple cider vinegar
15 - ¼ cup brown sugar
16 - 2 tbsp molasses
17 - 1 tbsp Worcestershire sauce
18 - 1 tsp smoked paprika
19 - ½ tsp garlic powder
20 - ½ tsp onion powder
21 - Salt and pepper to taste

→ Sandwich Assembly

22 - 6 soft sandwich buns
23 - 2 cups coleslaw (store-bought or homemade)
24 - Pickles (optional)

# How-To Steps:

01 - Preheat oven to 300°F.
02 - In a small bowl, mix all spice rub ingredients. Pat beef dry and rub spice mix all over.
03 - Place beef in a large Dutch oven or roasting pan. Pour in beef broth, apple cider vinegar, Worcestershire sauce, and Dijon mustard around (not over) the beef.
04 - Cover tightly with a lid or foil. Roast for 4 to 4½ hours, or until beef is fork-tender and shreds easily.
05 - While beef cooks, make BBQ sauce: Combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 15 minutes, stirring occasionally. Adjust seasoning as needed. Set aside.
06 - When beef is done, transfer to a large bowl. Shred with two forks, discarding excess fat.
07 - Skim fat from the braising liquid; add ½ cup of liquid to shredded beef for moisture. Mix in half of the BBQ sauce (reserve remaining for serving).
08 - Toast buns lightly if desired. Pile pulled beef onto buns, top with coleslaw and pickles. Drizzle extra BBQ sauce if desired.
09 - Serve immediately.

# Expert Tips:

01 -
  • The beef becomes impossibly tender after hours in the oven, practically shredding itself
  • You can make everything ahead of time and just assemble when guests arrive
  • That homemade BBQ sauce puts bottled stuff to shame, and its surprisingly easy
02 -
  • Letting the beef rest for 15-20 minutes before shredding makes a huge difference in retaining moisture
  • Dont skip skimming the fat from the braising liquid, or your final dish will be greasy
  • The beef needs to reach an internal temperature of about 205°F for maximum tenderness
03 -
  • If you don't have a Dutch oven, any heavy pot with a tight-fitting lid will work perfectly
  • For extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce

Return