Slow Roasted Pulled Beef (Printable Version)

Juicy slow-roasted pulled beef topped with tangy slaw on toasted buns for ultimate comfort.

# What You Need:

→ Beef

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)

# How-To:

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 Hints:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically falling apart at the mere suggestion of a fork
  • That creamy slaw cuts through all the rich, smoky meat like a refreshing breeze on a humid day
  • These sandwiches feed a crowd without you having to play host all afternoon
02 -
  • Resist the temptation to crank up the oven temperature, because low and gentle heat is what turns tough connective tissue into gelatinous magic
  • Let the beef rest in the cooking liquid for at least 15 minutes before shredding, otherwise all those precious juices will end up on your cutting board instead of in your sandwich
  • The braising liquid might look thin initially, but as the beef cools slightly in the sauce, it'll thicken into the most incredible glaze
03 -
  • If you want extra smoky flavor without the smoker, add just a quarter teaspoon of liquid smoke to the braising liquid
  • Use the leftover beef for breakfast hash, tacos, or even stirred into mac and cheese for next-level leftovers

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