Slow Roasted Pulled Beef

The smell of slow-roasting beef has this way of taking over an entire house, announcing that something good is happening long before anyone even steps into the kitchen. I first made these sandwiches during a particularly gray February weekend when my roommate and I needed something to look forward to besides the weather. The house stayed warm for hours, and by the time the beef was ready, we had both migrated to the kitchen, forks in hand, just stealing tastes while standing over the stove.

I served these at my first proper dinner party, nervous about timing and whether the meat would actually shred the way recipes always promise it will. My friends pulled apart their sandwiches in silence for about thirty seconds before someone finally said something. Now whenever anyone asks what to make for a lazy Sunday gathering, this is what I tell them to cook.

Ingredients

• 1.5 kg (3.3 lbs) beef chuck roast: Chuck roast has the perfect amount of marbling and connective tissue that breaks down into silkiness during slow cooking
• 2 tbsp olive oil: Helps the spice rub cling to the meat and creates a beautiful sear that builds depth
• 1 tbsp kosher salt: Use kosher salt for even distribution, and do not be shy here, a large cut of meat needs proper seasoning
• 1 tsp black pepper: Freshly ground makes a noticeable difference in the final flavor
• 1 tbsp smoked paprika: This is where all that gorgeous smoky flavor comes from without actually touching a smoker
• 1 tsp garlic powder and onion powder: These dissolve into the rub better than fresh garlic would at this stage
• 1 tsp dried thyme: Adds an earthy, herbal note that balances the sweet and smoky elements
• 1 tsp ground cumin: Just enough warmth to make things interesting without announcing itself
• 1 large onion, sliced: These practically melt into the braising liquid, creating a natural body and sweetness
• 4 cloves garlic, minced: Fresh garlic here blooms in the hot pan before the liquid goes in
• 400 ml (1 2/3 cups) beef broth: The foundation of your braising liquid, so use one you actually like drinking
• 120 ml (1/2 cup) barbecue sauce: Choose one you enjoy straight from the bottle since its flavor will concentrate
• 2 tbsp apple cider vinegar: Cuts through all that richness and keeps the final beef from feeling too heavy
• 2 tbsp Worcestershire sauce: Adds that umami backbone that makes people ask what the secret ingredient is
• 6 brioche or sandwich buns, split and toasted: Brioche holds up beautifully against all those juices and adds a subtle sweetness
• 1 batch coleslaw: Homemade or store bought, make sure it is well dressed and cold before piling it on

Instructions

Preheat and prepare the spice blend:

Heat your oven to 150°C (300°F). In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and cumin until everything is evenly mixed.

Season the beef:

Pat the beef completely dry with paper towels, then rub it all over with olive oil. Coat the meat generously with the spice mixture, pressing it in so it adheres well.

Sear the beef:

Heat a large Dutch oven over medium-high heat until it is ripping hot. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side, and listen for that satisfying sizzle.

Cook the aromatics:

Pull the beef out and set it aside briefly. Toss in the sliced onions and let them soften for about 2 minutes, then add the garlic and cook for just 1 minute more until fragrant.

Add the liquid and braise:

Nestle the beef back among the onions. Pour in the beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.

Slow roast to perfection:

Cover the pot tightly with a heavy lid and slide it into the oven. Let it cook undisturbed for 4 to 4.5 hours until the beef yields easily when pressed with a fork.

Shred and sauce the beef:

Lift the beef onto a cutting board and use two forks to pull it apart into shreds. Skim any excess fat from the braising liquid, then return the beef to the pot and toss it well in the sauce.

Assemble the sandwiches:

Pile the sauced beef generously onto toasted buns. Top with a heap of cold, crisp slaw and drizzle with extra barbecue sauce if you like things messy.

Save

These sandwiches have become my go-to for the kind of low stakes gatherings where everyone ends up in the kitchen anyway, drink in one hand and a sandwich in the other. Something about the combination of hot beef, cold slaw, and a soft toasted bun just makes people relax.

Make It Ahead

The beef actually benefits from being made a day ahead. Cool it completely in the braising liquid, then refrigerate overnight. The next day, scrape off and discard the solidified fat before reheating gently. This saves you from doing all the work right when you want to be eating with your people.

Choosing The Right Slaw

A creamy coleslaw adds richness, while a vinegar based slaw keeps things lighter and sharper. I usually go with something in the middle, lightly dressed so it still has crunch but enough creaminess to bind everything together on the bun. Make sure the slaw is cold when it hits the warm beef.

Serving Ideas

Crisp pickles alongside cut through the richness beautifully, and potato salad or simple roasted potatoes round out the plate nicely. Cold beer is the obvious choice, but an acidic white wine or even sparkling water with lemon works just as well.

• Set out extra barbecue sauce and hot sauce so everyone can customize their own sandwich
• Have plenty of napkins ready, because there is no elegant way to eat one of these
• Leftover beef (if you somehow have any) makes incredible tacos or breakfast hash the next morning

Save

Some recipes are technically impressive, but this one is just deeply satisfying in the way only comfort food can be. Hope these sandwiches find their way to your table on a day when you really need them.

Recipe FAQs

→ What cut of beef works best for slow roasting?

Beef chuck roast is ideal due to its marbling and connective tissues that break down during slow cooking, yielding tender and flavorful meat.

→ How long should the beef be cooked for optimal tenderness?

Cooking at a low temperature around 150°C (300°F) for 4 to 4.5 hours ensures the beef becomes tender and easy to shred.

→ Can I prepare the pulled beef in advance?

Yes, you can cook the beef ahead and refrigerate it in its braising liquid. Reheat gently before serving to maintain moisture and flavor.

→ What can be used as toppings for this dish?

Classic or creamy coleslaw adds crunch and acidity, while extra barbecue sauce can provide an additional smoky and tangy layer of flavor.

→ Are there alternatives for the buns to accommodate dietary needs?

Gluten-free buns or lettuce wraps can be used for those avoiding gluten, maintaining texture and freshness without wheat.