Bits of bark mixed into the pulled beef provides extra bursts of flavor in the finished product, and is what will set yours apart as ‘REAL Q’! It may stall for an hour, or it may be 3. Oil inside a No.12 Dutch oven with peanut oil. You’ll likely over salt your meat if you don’t pay attention to this! You can achieve the same effect by slow cooking the meat at a low temperature in the oven or on the stove top. Special thanks to all the good cooks on the forum that helped me make this BBQ. Just like a pork butt, a chuck roast in most cases will have enough internal fat to do the job we need it to do. Toss the onion, garlic and celery in the hot frying pan that you seared the beef in. The meat will rise in temp fairly quickly, and will stall anywhere from 150-170. The ingredients are simple and I usually already have them at the house. Skim any excess fat from the top of the liquid. Remove gristle and fat as you pull. We recommend the typical low & slow 225 F lighting technique for pulled beef/chuck roast, including hot water in the water reservoir. You don’t need a lot of wood with your Slow ‘N Sear. Time: a little over 2 hours. Use about 1/2 cup of broth for every one pound of meat. Stage 2: Oil inside a No.12 Dutch oven with peanut oil. When the oil begins to shimmer, place the roast in the pot and brown the meat on all sides, about 4 minutes per side. Transfer the shredded beef back to the pot with the cooking liquid and serve. Even a light coating of plain water will suffice. This will enhance the flavor of the bark. Pour the maple syrup and water over beef. Add your rub generously. Trim any fat you find on the beef and start pulling with a fork. It’s best if you can allow yourself 24hrs on a thicker piece of meat like this. To achieve that tender, juicy consistency, pulled beef must be cooked slowly at a low temperature. Sear the roast. This will ensure proper salt penetration and rub adherence/bark formation during the cook. Now skim fat from saved juice and return juice to the beef. We like to use a quick spray of PAM or similar, simply because a spray can of anything is simple and easy! On top of that, this recipe is quite flexible. Taste test. Place grid in egg and set in the pan with beef. Store the meat in the refrigerator, at 34-38 F. You can wrap it in plastic wrap or leave it uncovered during this time to aid in a drier bark. Pressure Cooker Shredded Beef Lettuce Cups, Pressure Cooker Pot Roast with Asian Black Bean Sauce, Pressure Cooker Shredded Beef Burrito Filling, Pressure-Cooker Melt-in-Your-Mouth Chuck Roast, Pepper-Crusted Beef Tenderloin with Mushrooms, Do Not Sell My Personal Information – CA Residents, 1 boneless beef chuck roast (about 4 pounds). Repeat if necessary. Once family and friends have dug into this tender and tangy barbecued beef, you'll be making it again and again. If you wish, you may also add flavorful aromatics to the pot. This way requires two things the crock pot way does not, an oven proof skillet or pan, with a lid. Add the vegetables and all remaining ingredients (other than the vinegar) to the dish with the beef in it. One main difference when doing pulled beef vs pulled pork, is beef chuck roasts often need a little higher internal temp to soften and fully render the fat. Let chuck roast sit for 10 minutes before slicing. I served it with a salad but next time I'm whipping up a batch of cilantro cole slaw so people can layer it on the sandwiches if they wish. However, if you have many woods to choose from and want to know which we’d recommend, it would be 1) oak, 2) pecan, 3) hickory, 4) apple or any fruit wood. If using the oven; this takes 6-10 hours to finish (I will do it overnight). Make sure to save any drippings from the foil and add them back to the pulled beef. There are a few more details you need to know to ensure your efforts are well rewarded. Add the garlic for 10 seconds (it will burn quickly if not). It’s not a bad idea to add another light sprinkle of finishing/table salt to the surface after the rub is on. Combine all barbecue sauce ingredients in a small pan and bring to a boil; reduce heat and simmer for 2 to 3 minutes. Then use a fork to shred the beef apart into delicious and beautiful slow cooked pulled beef. Known as the Maillard reaction, this method of searing the meat before cooking it produces a smorgasbord of complex flavors. Seal foil tightly, leaving about 1" clearance between meat and foil. A foil wrap will inherently sacrifice some bark and maybe some of the rub coating, but it will significantly reduce your cook time. Place chuck roast on the foil in pan. But if all you have is cherry, don’t fret, use it! See all our SpicesHere Once it’s pulled as much as you’d like, add as much sauce as you’d like. Use a lean chuck arm or rump roast, or any cut of beef labeled "pot roast.". Carefully lift beef off of rack and place in Dutch oven. Lay bacon on top of beef. In a Dutch oven, brown roast on all sides in 1 tablespoon oil. The slow cooker will complete the task in 8-10 hours on low (though your cooker may vary). Set beef on V rack in pan with a little water or beer in pan. Finish the recipe by seasoning with salt, pepper and 0.5 teaspoon of cider vinegar. Cook for about 5 hours and when beef is 160°F internal remove from egg. Foodie Pro & The Genesis Framework, Pizza Variation: Pulled Beef, Hummus and Charred Onion, Recap: PreserveSwap in Toronto (HomeEc #23!) https://www.marthastewart.com/868652/shredded-beef-chuck-roast These additions are merely to help the rub adhere to the meat better. Place grid in egg and set in the pan with beef. Pulled Beef – Instructions. Chuck roast. Eventually the meat temp will rise once again. Great recipe! Stage 2 Taste test. We love Meathead’s Big Bad Beef Rub, it works great on chuck roasts, briskets, and even steaks! However, if you’ve never made pulled beef then of course the question begs to be asked: ‘how do I do it?’. The meat should have enough surface moisture to hold onto most of this salt. Trim it off, don’t be shy! If you don't have a dutch oven, simply use a large pot on the stove instead. Taste test. The first way, shredded beef in the oven. Where with a pork butt we’d be happy around 203 then a Cambro hold, a chuck roast may require 205, 207, even 210. The answer is surprisingly simple. Heat the olive oil in a large heavy based pot over high heat. Use as a sandwich filler or pair with potatoes or rice. They are simply too lean. If you're using a pot, simmer the meat on low. Mustard? By using The Spruce Eats, you accept our, Basic Crock Pot Beef Roast With Vegetables, Venison Recipes for the Slow Cooker, Oven, and Stovetop, Crock Pot Round Steak With Vegetables and Gravy. Carefully lift beef off of rack and place in Dutch oven. Prepare your smoker for an indirect cook at 250°F degrees and hickory chips. This oven pot roast is cooked with a simple homemade barbecue sauce, along with condensed soup and onion soup mix. It takes a little time to prepare, but it's well worth the effort for a picnic or dinner anytime. Place the container in the freezer to chill so that you can skim off the fat later. This will deglaze the pan (release brown spots from the pan which will add more flavor to the recipe). BBQ Holidays Comfort Food Favorites Game Day Grill Main Dish Smoker Valentine's Day Beef, DrBBQ’s Mediterannean-ish Buttered Prime Rib Roast, DrBBQ’s Dizzy Queso with Sirloin and Swiss Cheese, Food Hacks & Tricks using Dizzy Pig Seasonings, Tomato based BBQ sauce or your favorite sauce. Ok, lets go back to the egg. Fire up the egg and stabilize at 250°F degrees dome. While a slow cooker is helpful in preparing this dish, it isn't necessary. This is the stuff we need to make delicious juicy pulled beef. Without it, meat dishes can taste flat and relatively bland. Table salt granules are much smaller and therefore more are packed into a given volume. Made this with pepper poppers https://www.tasteofhome.com/recipes/pepper-poppers and threw them in the last half hour of cooking and it was the best friday dinner. Lift platesetter enough to throw a handful of hickory chips on burning lump. Remove from egg when internal temp is 160°F. Lay bacon on top of beef. Return to the egg and set on top of platesetter after removing grid. A definite keeper! Remove bacon from beef and lay across bottom of Dutch oven. This recipe is still on a rotation at my house and is a favorite of my family. If you can hold out until the internal temperature of the meat is ~180 F, which is after the stall, you will have a much better bark developed. -Jesse & Anne Foust, Bluefield, West Virginia, Shredded Barbecued Beef Recipe photo by Taste of Home. I still follow the original steps to make the sauce and brown the meat to give it layers of flavor. You may ask ‘can I use any beef roast, like round or rump?’ The answer is no, just like you wouldn’t buy a pork ham (rear leg) or a loin for making pulled pork, we want to stay away from round or rump roasts and loins when our goal is pulled beef. Stir it often or it will burn. You may also add whole sprigs of hardy fresh herbs like rosemary, thyme or bay leaves. ), The Spruce Eats uses cookies to provide you with a great user experience. Count the bay leaves. Drain the beef juice from the Dutch oven into a container. We highly recommend you do not wrap right at the start of the stall. We say to let it be the least of your worries because there are so many other things that will affect the final outcome and flavor of your end product than the choice of wood.