Bbq Beef Recipe

Trim and pat dry

Trim excess large fat caps from the chuck roast, leaving some fat for flavor. Pat the roast dry with paper towels so the rub adheres.

Make dry rub

In a small bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, and chili powder. Mix thoroughly.

Apply rub

Rub the spice mixture evenly over the entire surface of the roast, pressing it so it adheres. Let the meat sit at room temperature for 20–30 minutes (or refrigerate up to overnight covered).

Preheat and sear

Preheat oven to 300°F (150°C). Heat 1 tablespoon oil in a heavy Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the roast 3–4 minutes per side, turning to develop a deep brown crust. Use tongs to hold and sear edges for 30–60 seconds as needed.

Deglaze

Remove the roast briefly to a plate. Pour 1/4 cup of the beef broth into the hot pot and scrape up browned bits from the bottom with a wooden spoon (deglazing).

Add braising liquids

Return roast to the pot. Add the remaining beef broth, apple cider vinegar, and Worcestershire sauce around the roast (do not pour directly over the spice crust if possible). The liquid should reach about 1/3 to 1/2 up the side of the roast—do not fully submerge.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise for 2.5–3 hours, or until the meat is fork-tender and easily pulls apart. Check at about 2 hours: if liquid is low, add up to 1/2 cup more broth.

Combine sauce ingredients

While the beef is finishing, combine ketchup, prepared barbecue sauce, remaining 1 tablespoon brown sugar, and yellow mustard in a small saucepan. Warm over medium-low heat, stirring occasionally, until smooth and slightly thickened, 6–8 minutes. Taste and adjust: add a pinch of salt, more vinegar for tang, or sugar for sweetness if desired.

Shred the beef

When the roast is fork-tender, transfer it to a cutting board or bowl and use two forks to shred into bite-sized pieces, discarding any excessive fat. Reserve about 1/2–1 cup of the braising liquid.

Mix beef with sauce

Place shredded beef in a large bowl or back in the pot. Pour the warmed BBQ sauce over the shredded beef, adding reserved braising liquid as needed to reach your desired sauciness (about 1/4–1/2 cup). Toss gently to coat evenly. Taste and adjust seasoning.

Warm buns

If serving on buns, split and toast buns briefly in a 350°F (175°C) oven for 5 minutes or in a skillet until lightly browned.

Serve the sauced shredded BBQ beef on toasted buns or plates. Garnish with chopped parsley and optional pickles. Provide extra barbecue sauce on the side. Leftover beef keeps refrigerated in an airtight container for up to 4 days or freezes up to 3 months.