Slow Roasted Pulled Beef (Printable)

Juicy slow-roasted beef on toasted buns topped with tangy slaw for a comforting meal.

# What You Need:

→ Beef Preparation

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)

# Directions:

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 Tips:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically falling apart at the mere suggestion of a fork
  • That spice rub creates a dark, caramelized crust that locks in flavor while the meat braises
  • The tangy slaw cuts through all that rich beef, creating the perfect bite every single time
02 -
  • Resist the urge to crank up the oven temperature, because low and slow is what transforms tough connective tissue into melt-in-your-mouth tenderness
  • Letting the beef rest in the braising liquid for at least 15 minutes after shredding helps it absorb even more flavor
03 -
  • Pat the beef absolutely dry before seasoning, because any moisture will steam instead of sear
  • Use tongs to flip the roast instead of a fork, which would pierce the meat and let those precious juices escape

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