Slow Roasted Pulled Beef (Printable)
Slow-cooked beef shoulder shredded and mixed with smoky BBQ sauce, served with crunchy coleslaw on soft buns.
# What You’ll Need:
→ Beef & Spice Rub
01 - 3.3 lbs beef chuck roast
02 - 2 tbsp brown sugar
03 - 2 tsp smoked paprika
04 - 2 tsp kosher salt
05 - 1 tsp black pepper
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp cayenne pepper (optional)
→ Braising Liquid
09 - 1 cup beef broth
10 - 1/2 cup apple cider vinegar
11 - 2 tbsp Worcestershire sauce
12 - 1 tbsp Dijon mustard
→ BBQ Sauce
13 - 1 cup ketchup
14 - 1/4 cup apple cider vinegar
15 - 1/4 cup brown sugar
16 - 2 tbsp molasses
17 - 1 tbsp Worcestershire sauce
18 - 1 tsp smoked paprika
19 - 1/2 tsp garlic powder
20 - 1/2 tsp onion powder
21 - Salt and pepper to taste
→ Sandwich Assembly
22 - 6 soft sandwich buns
23 - 2 cups coleslaw
24 - Pickles (optional)
# How To Make It:
01 - Preheat oven to 300°F.
02 - In a small bowl, mix all spice rub ingredients. Pat beef dry and rub spice mix all over.
03 - Place beef in a large Dutch oven or roasting pan. Pour in beef broth, apple cider vinegar, Worcestershire sauce, and Dijon mustard around the beef.
04 - Cover tightly with a lid or foil. Roast for 4 to 4.5 hours, or until beef is fork-tender and shreds easily.
05 - Combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 15 minutes, stirring occasionally. Adjust seasoning as needed.
06 - Transfer cooked beef to a large bowl. Shred with two forks, discarding excess fat.
07 - Skim fat from the braising liquid; add 1/2 cup of liquid to shredded beef for moisture. Mix in half of the BBQ sauce.
08 - Toast buns lightly if desired. Pile pulled beef onto buns, top with coleslaw and pickles. Drizzle extra BBQ sauce if desired.
09 - Serve immediately.
# Expert Tips:
01 -
- Most of the cooking happens unattended, leaving you free to actually enjoy your day
- The beef gets even better after a night in the fridge, making it perfect for make-ahead meals
02 -
- Removing the beef from the braising liquid before shredding prevents the meat from becoming soggy and lets you control the moisture
- Letting the sauce simmer longer than 15 minutes intensifies the flavors but can make it too thick
03 -
- Pat the beef completely dry before applying the rub, or the spices won't adhere properly
- Skim the fat from the braising liquid while it's still warm—it's much easier than trying to do it cold