Slow Roasted Pulled Beef (Printable)

Juicy slow-cooked pulled beef with tangy slaw on toasted buns for a hearty meal.

# What You 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

# Steps:

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 of slow cooking, practically shredding itself
  • That homemade spice rub hits every note: smoky, savory, with just enough warmth
  • The combination of hot juicy beef and cold crisp slaw is absolutely genius
02 -
  • Don't rush the searing step or skip it entirely, those browned bits are where the deep flavor lives
  • Keep the oven temperature low and steady, high heat will make the meat tough instead of tender
  • The liquid should barely simmer, not boil violently, so check occasionally after the first hour
03 -
  • Let the beef rest for 15 minutes before shredding so the juices redistribute evenly throughout the meat
  • Use two forks to shred: one to hold the meat steady, the other to pull across the grain

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