Heavy bottom, oven safe pot with a lid (I use an enameled Dutch Oven)
3lbbeef chuck roasttrimmed and cut into 3 inch chunks
2 cupsbeef broth
1 ½tbspWorcestershire sauce
2onions (white or yellow)quartered
3garlic cloves crushed
½cup store bought BBQ Sauceyour family's favorite brand
1 ½tbspbrown sugar lightly packed
Buns & BBQ Sauce
Preheat the oven to 325°.
In a small bowl mix together all the BBQ Seasoning ingredients. Expert Tip - make sure all the brown sugar clumps are separated before moving on.
Reserve 2 tbsp of the BBQ Seasoning and set aside.
Pat the beef dry with paper towels. Then cut it into 3 inch chunks. Discard any large pieces of white fat.
Season all sides of the beef with the BBQ Seasoning.
In a large pot (that has a lid, like a Dutch oven) whisk together the beef broth, Worcestershire and tomato paste. Add the onions and garlic to the pot.
Place the seasoned beef pieces on top of the onions in the pot.Expert Tip- mop up any excess seasoning with the beef pieces before placing in the pot.
Pop the lid on and place in the preheated oven for 3 hours, until the beef shreds easily.Expert Tip- if at the end of 3 hours your beef is not tender, add 20 minute increments until it is ready.
Remove the beef pieces from the pot, place on a rimmed baking sheet and shred with 2 forks.Remove any large pieces of fat you may come across.
Optionally you can add the garlic and cooked onions from the braising liquid to your shredded beef. The actual braising liquid is discarded in this recipe. It can tend to be quite greasy and would also make your bbq beef greasy.
Sprinkle ½ of the reserved BBQ Seasoning over the shredded beef and toss to coat. Give it a taste and add more seasoning to your liking.
Mix the beef with ½ cup of your favorite BBQ Sauce.
Serve the Shredded BBQ Beef on buns or rolls with additional BBQ sauce, coleslaw, pickles and/or cheese.... whatever toppings you like!
This can also be made in a Crock Pot : Follow the prep instructions above, and then cook on high for 4 hours or on low for 8 hours, until the beef is easily shred with two forks.Then continue with the instructions for shredding and seasoning in the recipe above. Instant Pot: If you would rather use your Instant Pot, pop over to this recipe for Instant Pot BBQ Beef.Make Ahead :If you are making in advance leave the BBQ sauce off until it is time to reheat.Place in the fridge in an air tight container for up to 5 days. Freeze for up to 3 months.Recipe Tips:
Start by choosing a well marbled but not overly fatty chuck roast. "Choice" rating is great here.
Cut your chuck roast into 3 inch chunks to maximize your flavor surface area.
Trim large pieces of fat from your chuck roast before braising.