Slow Roasted Pulled Beef (Printable)
Tender slow-cooked beef with smoky BBQ sauce, piled on soft buns alongside crunchy coleslaw.
# What You Need:
→ Beef & Spice Rub
01 - 3.3 lbs beef chuck roast
02 - 2 tablespoons brown sugar
03 - 2 teaspoons smoked paprika
04 - 2 teaspoons kosher salt
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - ½ teaspoon cayenne pepper
→ Braising Liquid
09 - 1 cup beef broth
10 - ½ cup apple cider vinegar
11 - 2 tablespoons Worcestershire sauce
12 - 1 tablespoon Dijon mustard
→ BBQ Sauce
13 - 1 cup ketchup
14 - ¼ cup apple cider vinegar
15 - ¼ cup brown sugar
16 - 2 tablespoons molasses
17 - 1 tablespoon Worcestershire sauce
18 - 1 teaspoon smoked paprika
19 - ½ teaspoon garlic powder
20 - ½ teaspoon onion powder
21 - Salt and pepper to taste
→ Sandwich Assembly
22 - 6 soft sandwich buns
23 - 2 cups coleslaw
24 - Pickles
# How To Cook:
01 - Preheat oven to 300°F.
02 - Combine brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne in a small bowl. Pat beef thoroughly dry and coat evenly with spice mixture.
03 - Position seasoned beef in a large Dutch oven or roasting pan. Pour beef broth, apple cider vinegar, Worcestershire sauce, and Dijon mustard around the meat, avoiding direct coverage.
04 - Cover container tightly with lid or aluminum foil. Roast for 4 to 4.5 hours until meat offers no resistance when pierced with a fork and shreds effortlessly.
05 - Combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, and onion powder in a saucepan. Simmer over medium-low heat for 15 minutes, stirring periodically. Season according to preference and reserve.
06 - Transfer finished beef to a large bowl. Using two forks, pull meat apart into shreds, removing visible excess fat as you work.
07 - Skim accumulated fat from braising liquid. Add ½ cup of defatted liquid to shredded meat along with half the prepared BBQ sauce, retaining remainder for serving. Toss thoroughly to distribute evenly.
08 - Lightly toast buns if preferred. Mound generous portions of sauced beef onto each bun, crown with coleslaw and pickles. Drizzle additional BBQ sauce as desired.
09 - Present sandwiches immediately while beef remains warm.
# Expert Tips:
01 -
- The beef becomes impossibly tender, practically falling apart with just a fork
- That homemade BBQ sauce puts every bottled version to shame
- The whole house smells incredible while it cooks
02 -
- Resist every urge to crank up the heat—this beef needs time, not temperature
- Letting the meat rest for 15 minutes before shredding helps it retain all those juices
- The sauce tastes even better after it sits, so make it a day ahead if you can
03 -
- Use a sharp knife to trim excess fat before rubbing the spices
- Line your roasting pan with foil for easier cleanup