Ingredients
Equipment
Method
- Preheat your oven to 300°F (150°C). Pat the beef chuck roast dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.2-3 pounds beef chuck roast, trimmed of excess fat, Salt and freshly ground black pepper to taste
- Heat a tablespoon of oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef roast for 2-3 minutes per side, until deeply browned. Remove the beef from the pot and set aside.1 tablespoon oil (for searing), 2-3 pounds beef chuck roast, trimmed of excess fat
- Add the sliced yellow onion to the same pot (add a little more oil if needed) and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.1 tablespoon oil (for searing), 1 large yellow onion, thinly sliced, 4 cloves garlic, minced
- Pour in the beef broth and scrape up any browned bits from the bottom of the pot. This adds a fantastic depth of flavor.1 cup beef broth
- Stir in the barbecue sauce, Worcestershire sauce, brown sugar, smoked paprika, chili powder, and cayenne pepper (if using). Bring the mixture to a gentle simmer.1/2 cup favorite barbecue sauce, 2 tablespoons Worcestershire sauce, 1 tablespoon brown sugar, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Place the seared beef roast back into the pot, ensuring it's partially submerged in the liquid. Cover the pot tightly with a lid or aluminum foil.2-3 pounds beef chuck roast, trimmed of excess fat
- Transfer the covered pot to the preheated oven. Braise for 3-4 hours, or until the beef is fork-tender and easily shreds. The internal temperature should reach at least 195°F (90°C).
- Carefully remove the beef from the pot and place it on a cutting board or in a large bowl. Using two forks, shred the beef into bite-sized pieces. Discard any large pieces of fat.2-3 pounds beef chuck roast, trimmed of excess fat
- Skim off any excess fat from the braising liquid in the pot. If the sauce is too thin, you can simmer it uncovered over medium heat for a few minutes to reduce and thicken. Return the shredded beef to the pot and toss thoroughly to coat it in the sauce.2-3 pounds beef chuck roast, trimmed of excess fat
- Toast your sandwich rolls or brioche buns lightly, if desired. Pile a generous amount of the saucy pulled beef onto the bottom half of each roll.4-6 sturdy sandwich rolls or brioche buns, 2-3 pounds beef chuck roast, trimmed of excess fat
- Top with your favorite accompaniments like creamy coleslaw, crunchy dill pickles, a drizzle of extra barbecue sauce, or a sprinkle of melted cheddar cheese. Place the top half of the roll on, and serve immediately!Optional toppings: coleslaw, dill pickles, extra barbecue sauce, sliced red onion, melted cheddar cheese
Notes
Allow the cooked pulled beef to cool completely before storing. The sauce will help keep the beef moist. Reheat gently on stovetop, oven, or microwave to prevent drying out.
