Slow Roasted Pulled Beef (Printable)

Juicy slow-cooked beef shredded tenderly and paired with tangy BBQ sauce for satisfying sandwiches.

# What You’ll Need:

→ Beef Preparation

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 Steps:

01 - Preheat oven to 300°F.
02 - Pat beef chuck roast dry. In a small bowl, combine salt, pepper, smoked paprika, garlic powder, and onion powder. Rub mixture evenly over the entire roast.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, approximately 2 to 3 minutes per side.
04 - Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pot. Cover tightly with lid or aluminum foil.
05 - Transfer Dutch oven to the oven and roast for 4 to 4.5 hours until beef is fork-tender and easily shreds apart.
06 - While beef roasts, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne in a saucepan. Simmer over low heat for 10 to 15 minutes, stirring occasionally. Adjust seasoning to taste.
07 - Transfer cooked beef to a large bowl and shred using two forks. Skim excess fat from cooking liquid. Add about 1/2 cup of the cooking liquid to the shredded beef for moisture. Mix in half the BBQ sauce, reserving the remainder for serving.
08 - Pile pulled beef onto buns. Top with additional BBQ sauce, red onion, lettuce, and pickles as desired. Serve immediately.

# Expert Tips:

01 -
  • The beef develops this melting tenderness that you cant achieve any other way
  • Homemade BBQ sauce puts bottled versions to shame
  • Feeds a crowd with minimal hands on time
  • Makes even better leftovers the next day
02 -
  • Patting the meat completely dry before seasoning is non-negotiable for proper searing
  • Resist the urge to peek during the first three hours of cooking
  • The beef is done when it offers zero resistance to a fork
  • Let the meat rest in the cooking liquid before shredding for maximum juiciness
03 -
  • A dash of liquid smoke in the BBQ sauce mimics hours of smoker time
  • Adding coleslaw on top creates the perfect texture contrast
  • Leftover beef freezes beautifully for up to three months
  • Potato brioche or pretzel rolls all bring something different to the party

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