Pulled Beef Barbecue (Printable Version)
# What You'll Need:
→ Beef and Seasoning
01 -
1 teaspoon ground cumin
02 -
1 teaspoon smoked paprika
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon salt
05 -
3 cloves garlic, chopped
06 -
1 large onion, chopped up
07 -
3–4 lbs beef chuck roast
→ Cooking Liquid
08 -
1 tablespoon brown sugar
09 -
2 tablespoons Worcestershire sauce
10 -
1/2 cup barbecue sauce
11 -
1 cup beef broth
→ To Serve
12 -
Sliced onions, on top if you want
13 -
Coleslaw to pile on (if you dig it)
14 -
Pickles, toss some on if you like
15 -
6–8 sandwich buns
# Steps to Follow:
01 -
Scoop a hefty serving of pulled beef onto your bun, add coleslaw, pickles, or onions if that’s your thing, slap the top bread on it, and dig in right away.
02 -
Pop the cut sides of buns on a baking sheet and toast them in your oven or grill to get them golden, if you’re in the mood.
03 -
Take the beef out to a board, tear it apart into small chunky bits with two forks, and mix the pieces back in with all that tasty liquid in the pot.
04 -
Put the lid on and let it cook low and slow, about 8–10 hours in a slow cooker, or give it a go in a Dutch oven at 300°F (150°C) for 4–5 hours till you can pull the beef apart with a fork.
05 -
Set the seasoned roast on top of your onion and garlic pile, pour over the broth, squeeze in the barbecue sauce and Worcestershire, and sprinkle brown sugar right on top.
06 -
Spread the sliced onions and chopped garlic evenly inside your Dutch oven or slow cooker as your first layer.
07 -
Dry off your chuck roast, then cover all sides good with ground cumin, smoked paprika, salt, and black pepper.
# Additional Tips:
01 -
For more punch, let the beef hang out in its juices for about 15 minutes before you build those sandwiches.