PlateMap
Slow-Braised BBQ Pulled Beefamerican
PlateMap recipe · #13

Slow-Braised BBQ Pulled Beef

Fork-tender chuck roast slow-braised with smoky spices until it shreds easily, tossed in sweet tangy BBQ glaze.

250minutes
6Servings
easyDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Saucepan or pot, Oven and tray, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    BBQ sauce

    10 minutesGentle simmer

    Simmer the ketchup, honey, mustard and vinegar in a small pot over low heat for 10 minutes, stirring, until slightly thick.

    Success cue

    The sauce coats the back of a spoon.

  2. 02

    Rub

    5 minutes

    Heat the oven to 150°C. Dry the beef and rub it all over with the brown sugar, paprika and 2 teaspoons of salt.

    Success cue

    The beef is coated all over with the rub.

  3. 03

    Searing

    12 minutesHigh heat

    Heat 1 tablespoon of oil in a heavy ovenproof pot over medium-high heat and brown the beef on all sides for 10 to 12 minutes.

    Success cue

    A dark brown crust covers every side.

  4. 04

    Braising

    3 hours and 30 minutesOven heat

    Add the sliced onion, garlic, vinegar and water. Cover tightly and cook in the oven for 3½ hours.

    Success cue

    The beef pulls apart easily with a fork.

  5. 05

    Shredding

    10 minutes

    Rest the beef for 10 minutes, shred it with two forks and skim the fat from the cooking juices.

    Success cue

    The beef is in fine shreds with no hard pieces.

  6. 06

    Serve

    2 minutes

    Toss the beef with the warm sauce and half a cup of the cooking juices.

    Success cue

    The beef is evenly coated and glossy.

Cooking tips

Extra tip

Mixing braising liquid with BBQ sauce creates unbelievable savory depth.

  • • Low and slow temperature breaks tough collagen down into gelatin

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 570
Protein
49.2g
Carbs
28.5g
Fat
29.2g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Check ingredient labels

Compound ingredients vary by product; check labels and possible cross-contact.

PlateMap picks

You May Also Love