Slow Roasted Pulled Beef (Printable)

Tender pulled beef slow-cooked and served on toasted buns with tangy slaw and smoky sauce.

# What You’ll 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)

# How to Prepare:

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 Advice:

01 -
  • The beef becomes impossibly tender after hours in the oven, literally falling apart with just a gentle tug of a fork
  • That crisp slaw cuts through all the richness like it was born to be there, turning a heavy sandwich into something balanced and bright
  • These sandwiches feed a crowd without requiring you to actually stand there and cook for hours
02 -
  • Chuck roast can vary in tenderness, so start checking at the 4 hour mark and keep going until it practically falls apart on its own
  • Letting the beef rest in the braising liquid for even 15 minutes after shredding helps it absorb all those juices
  • The liquid reduces in the oven, so if it looks too thick before roasting, add a splash more broth
03 -
  • Patting the beef completely dry before searing is what gives you that dark, flavorful crust instead of steamed gray meat
  • A splash of liquid smoke in the braising liquid mimics hours of smoker time without any actual equipment

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