Slow Roasted Pulled Beef

The first time I made these pulled beef sandwiches, it was a rainy Sunday and my apartment smelled like a barbecue joint for five glorious hours. My roommate kept wandering into the kitchen, asking if it was done yet, which became a running joke every time I checked the oven. When we finally sat down to eat, the silence around the table said everything

I made these for my dads birthday last summer, and he took one bite and immediately asked how long it took. When I told him five hours, mostly hands-off, he started planning his own batch. Now he calls me every time he makes them, usually to report that his kitchen smells incredible and the neighbors are starting to ask questions

Ingredients

• 1.5 kg beef chuck roast: This cut has just the right marbling to break down beautifully during long cooking, and I learned the hard way that leaner roasts just dry out
• 2 tbsp olive oil: Helps the spice rub cling to the meat and creates that gorgeous sear
• 1 tbsp kosher salt: Dont skip this, it penetrates deep into the meat during cooking
• 1 tsp black pepper: Freshly ground makes a noticeable difference
• 1 tbsp smoked paprika: This is where all that smoky flavor comes from, so get the good stuff
• 1 tsp garlic powder and onion powder: Build a savory foundation without burning like fresh garlic would
• 1 tsp dried thyme and ground cumin: Earthy notes that hint at traditional barbecue without being too sweet
• 1 large onion, sliced: They melt into the braising liquid, creating a natural sauce
• 4 cloves garlic, minced: Added after searing so they mellow without turning bitter
• 400 ml beef broth: The braising liquid that becomes your sauce
• 120 ml barbecue sauce: Adds sweetness and that familiar barbecue flavor
• 2 tbsp apple cider vinegar: Cuts through the richness and helps break down the meat
• 2 tbsp Worcestershire sauce: Deep, umami richness that you cant quite put your finger on
• 6 brioche buns: Brioche holds up better than softer rolls, and a little toast prevents soggy bottoms
• Coleslaw: Homemade is best, but a good deli counter slaw works in a pinch

Instructions

Prepare the oven and spice rub:

Preheat your oven to 150°C and whisk together the salt, pepper, paprika, garlic powder, onion powder, thyme, and cumin in a small bowl

Season and sear the beef:

Pat the roast completely dry, rub with olive oil, then press the spice mixture evenly over every surface. Sear in a hot Dutch oven until deeply browned on all sides, which takes about 3 to 4 minutes per side

Build the braising base:

Cook the sliced onions in the same pot for about 2 minutes until they start to soften, then add the garlic for just 1 minute more until fragrant

Add the liquid and slow roast:

Return the beef to the pot and pour in the beef broth, barbecue sauce, vinegar, and Worcestershire. Cover tightly and roast for 4 to 4.5 hours until the beef gives zero resistance when you poke it with a fork

Shred and assemble:

Lift the beef onto a cutting board, shred it with two forks, and skim any excess fat from the sauce. Return the shredded beef to the pot, toss it in the sauce, then pile it high on toasted buns with plenty of slaw

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My friend Emily came over once while these were cooking and ended up staying three hours past her planned departure time. We ate standing up in the kitchen, sauce everywhere, and decided some meals are worth making a mess for

Making It Your Own

When I want to switch things up, I sometimes add a chipotle pepper in adobo sauce to the braising liquid for a smoky kick that wakes everything up. My sister prefers swapping the cider vinegar for balsamic, which gives the sauce a darker, more complex sweetness

The Sides Situation

These sandwiches are practically a meal on their own, but a simple potato salad or some crisp pickles on the side never hurts anyone. Once I served them with roasted sweet potato wedges and my husband said it was the best dinner hed had in months

Leftovers And Make-Ahead Magic

The beef actually tastes better the next day, after all those flavors have had even more time to get acquainted. I always make a double batch and freeze portions in resealable bags

• Let the beef cool completely in the sauce before freezing to prevent ice crystals from forming
• Reheat gently on the stove with a splash of beef broth to loosen things up
• The sauce thickens in the fridge, so thin it with a little broth or water when reheating

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Theres something deeply satisfying about a recipe that rewards patience with such incredible results. Enjoy every messy, wonderful bite

Recipe FAQs

→ How do I achieve tender pulled beef?

Slow roasting the beef at a low temperature for several hours breaks down the fibers, making it tender and easy to shred.

→ Can I use a different cut of beef?

Beef chuck roast is ideal due to its marbling and connective tissue, but brisket can be a good substitute for similar results.

→ What is the purpose of the braising liquid?

The braising liquid keeps the beef moist during cooking and infuses it with rich, smoky, and tangy flavors.

→ How can I add extra smokiness?

Adding a small amount of liquid smoke to the braising liquid enhances the smoky depth without overpowering the beef.

→ What sides complement these sandwiches?

Crisp pickles and a cold beer pair well, balancing the rich beef and tangy slaw for a complete meal.