Pulled BBQ Beef
Quick, easy and great for a “BBQ” dinner when it is still acting like winter out there! (This is a crockpot recipe, but can be adapted to an instant pot: high pressure for 60 min w/10-15 min natural release.)
Adapted from The Chunky Chef
Ingredients
Crockpot Shredded Beef
2 – 3 tablespoon packed light brown sugar
2 1/2 teaspoon paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
4 lb beef chuck roast
2 tablespoon yellow mustard
2 – 3 tablespoon packed light brown sugar
2 1/2 teaspoon paprika
2 teaspoon garlic powder
2 teaspoon onion powder
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
4 lb beef chuck roast
2 tablespoon yellow mustard
2/3 cup beef broth
1 teaspoon liquid smoke (optional)
3 – 4 tablespoon unsalted butter (sliced)
1 teaspoon liquid smoke (optional)
3 – 4 tablespoon unsalted butter (sliced)
Barbecue Sauce
1 large yellow onion, finely minced
4 cloves garlic, minced
3 tablespoon butter
1 large yellow onion, finely minced
4 cloves garlic, minced
3 tablespoon butter
1 teaspoon olive oil
salt and pepper, to taste
20 – 24 oz bottle of ketchup
1/3 – 1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 – 3 tablespoon molasses
salt and pepper, to taste
20 – 24 oz bottle of ketchup
1/3 – 1/2 cup packed light brown sugar
1/4 cup apple cider vinegar
2 – 3 tablespoon molasses
1/2 teaspoon Worcestershire sauce
Instructions
- Combine brown sugar, paprika, garlic powder, onion powder, salt and pepper in a small bowl. Set aside. Add chuck roast to slow cooker, drizzle with mustard and rub into the meat.
- Sprinkle with half of the rub. Rub into the meat, flip the roast over and rub the remaining rub into the meat. Pour in beef broth and liquid smoke (if using), being careful to pour it around the roast, not over it. You don’t want to wash away that rub and mustard! Top with butter slices. Cover and cook on LOW for 8-10 hours, or until roast is fork tender.
- Remove roast from slow cooker to a large cutting board and shred, discarding large fat pieces. Drain cooking juices from the slow cooker and return shredded beef to the slow cooker.
- Make the barbecue sauce: Add butter and olive oil to a saucepan and heat over medium heat. Add onion and garlic and saute until soft and translucent, about 5-8 minutes. Add ketchup, brown sugar, cider vinegar, molasses and Worcestershire sauce to saucepan and stir until combined. Pour barbecue sauce into slow cooker with beef and stir well. Cover and cook on high for 30 minutes or so, to allow the sauce to really mesh together and slightly caramelize on the beef.
- Serve hot and enjoy!
