Pulled Barbecue Beef

Pulled Barbecue Beef

HMS chef Laila Ali shares a sweet and savory barbecue recipe.



Serves: 6 to 8
Prep Time: 10 minutes
Cook Time: 2½ to 3 hours

Ingredients 
(1) 3 pound chuck roast
2 teaspoons sea salt
1 tablespoon Super-Sassy Seasoning (ingredients and steps below)
2 tablespoons unrefined coconut oil
3 cups broth (any kind you chose)
Barbecue sauce
Wholegrain buns (optional)

Super-Sassy Seasoning Ingredients
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons celery seed
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper

Super-Sassy Seasoning Steps

  1. In a small bowl, combine all the ingredients
  2. Transfer to a jar, cover and store in a cool dark place for up to 6 months. Stir before using

 
(Makes roughly ½ cup of seasoning.)


BBQ Beef Steps

  1. Preheat oven to 275 F
  2. Season the chuck roast evenly with the salt
  3. Rub the Super-Sassy Seasoning onto the chuck roast
  4. In large Dutch oven or ovenproof pan, heat the oil over medium-high heat
  5. Place the meat in the pot and sear it for about 2 minutes on each side, until deeply browned and crusty, taking care not to let the spices burn and lowering the heat if they threaten to scorch
  6. Transfer the beef to a plate
  7. Add 1 cup of the broth and stir to release any browned bits from the bottom of the pan
  8. Return the beef to the pan
  9. Add enough broth to cover the meat halfway, and bring to a simmer
  10. Turn off the heat, cover the pan, place in the oven and roast for 2½ to 3 hours, until the meat is fall-apart tender
  11. Remove from the oven
  12. Place beef on a plate or cutting board to cool, and then shred it
  13. Transfer the beef to a bowl and add as much barbecue sauce as you like, as well as some of the pan liquid as needed to keep it moist
  14. Serve on buns or directly on the plate with your choice of sides

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