Slow Roasted Pulled Beef (Printable)

Juicy slow-cooked beef with smoky BBQ sauce, served on soft buns for a comforting main dish.

# What You’ll Need:

→ Beef and Rub

01 - 3.3 lbs beef chuck roast
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 tablespoon smoked paprika
05 - 2 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 2 tablespoons olive oil

→ Cooking Liquid

08 - 1 cup beef broth
09 - 2 tablespoons apple cider vinegar
10 - 2 tablespoons Worcestershire sauce

→ Homemade BBQ Sauce

11 - 1 cup ketchup
12 - 1/4 cup apple cider vinegar
13 - 2 tablespoons brown sugar
14 - 1 tablespoon molasses
15 - 1 tablespoon Worcestershire sauce
16 - 1 teaspoon smoked paprika
17 - 1/2 teaspoon garlic powder
18 - 1/2 teaspoon onion powder
19 - 1/2 teaspoon freshly ground black pepper
20 - 1/4 teaspoon cayenne pepper

→ Sandwich Assembly

21 - 6 soft sandwich buns or brioche rolls
22 - 1 red onion, thinly sliced
23 - 6 lettuce leaves
24 - 6 dill pickle slices

# How To Make It:

01 - Preheat oven to 300°F. Pat the beef chuck roast completely dry with paper towels. In a small bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the spice mixture evenly over all surfaces of the beef.
02 - Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Sear the seasoned beef on all sides until deeply browned, approximately 2-3 minutes per side. This creates a flavorful crust.
03 - Pour beef broth, apple cider vinegar, and Worcestershire sauce into the Dutch oven around the beef. Cover tightly with the heavy lid or aluminum foil. Transfer to the preheated oven and roast for 4 to 4.5 hours until the beef is fork-tender and shreds effortlessly.
04 - While the beef roasts, combine ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper in a saucepan. Simmer over low heat for 10-15 minutes, stirring occasionally. Adjust seasoning to taste.
05 - Remove the cooked beef from the oven and transfer to a large bowl. Using two forks, shred the meat completely. Skim excess fat from the cooking liquid, then add approximately 1/2 cup of the liquid back into the shredded beef for moisture. Mix in about half the BBQ sauce, reserving the remainder for serving.
06 - Pile the sauced pulled beef generously onto the bottom halves of the buns. Drizzle with additional BBQ sauce if desired. Top with red onion slices, lettuce leaves, and pickle chips. Place the bun tops and serve immediately.

# Expert Tips:

01 -
  • The meat becomes so tender it literally falls apart at the slightest touch
  • That homemade BBQ sauce puts anything store-bought to absolute shame
  • Feeds a crowd with minimal hands-on time once its in the oven
02 -
  • The searing step is absolutely worth the extra effort and time
  • Letting the meat rest briefly makes it easier to handle and shred
  • The beef needs to be past tender—almost collapsing—before you take it out
03 -
  • Marinating the beef overnight with the dry rub makes a noticeable difference
  • Skim the fat from the cooking liquid before mixing it back into the beef

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