BBQ Beef

5 from 6 votes

Tender, juicy Dutch oven BBQ beef braised low and slow until it shreds with two forks. Pile it onto buns with a sweet and tangy homemade sauce for the easiest crowd-pleasing sandwiches.

Course Dinner, Lunch

Cuisine American, Southern

Keyword barbecue beef, bbq beef, bbq beef recipe, bbq beef sandwich, shredded bbq beef

Prep Time 30

Cook Time 3

Total Time 3 30

Servings people

Calories 633kcal

Author Blair Lonergan

Ingredients

1 (3 lb.) boneless beef chuck roast
2 tablespoons all-purpose flour
¼ cup light brown sugar
1 ½ tablespoons smoked paprika
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cumin
2 tablespoons olive oil
1 tablespoon salted butter
12 ounces beer (such as lager or pilsner)

Optional Homemade BBQ Sauce (or Use Store-Bought BBQ Sauce if Preferred)

1 ½ cups ketchup
½ cup Dijon mustard
⅓ cup apple cider vinegar
¼ cup light brown sugar
2 tablespoons Worcestershire sauce
Kosher salt and ground black pepper, to taste
Optional, for serving: sandwich buns

Instructions

Preheat the oven to 275°F. Mix the flour with the brown sugar, smoked paprika, kosher salt, chili powder, onion powder, garlic powder, and cumin on a sheet of waxed paper or in a shallow dish. Pat the roast dry, then dredge it in the flour mixture on all sides.
Heat the butter and olive oil in a large Dutch oven over medium-high heat until hot but not smoking. Brown the meat to give it nice color, but don't let the sugars burn, about 3 minutes per side.
Reduce the heat to medium and add the beer. Cover with the lid and bake for 2 hours. Remove the lid and continue baking for another 45 minutes to 1 hour, or until the meat is fall-apart tender. Remove the beef and let it rest while you make the optional sauce. (To skip the sauce, just shred the beef and toss with your favorite store-bought BBQ sauce.)

For the Optional Barbecue Sauce

Whisk the ketchup, apple cider vinegar, mustard, brown sugar, and Worcestershire into the pan drippings in the Dutch oven. Bring to a boil over medium-high heat, then reduce the heat and simmer until slightly thickened, about 5 minutes. Taste and season with salt and pepper.
Shred the beef using two forks. Toss the shredded meat with about half of the barbecue sauce. Serve on buns, if desired, with extra sauce on the side.

Notes

Best cut: Chuck roast is ideal. Brisket or bottom round also work, but both are leaner, so watch that they don't dry out.
Doneness: The beef is ready when it shreds easily, around 195°F internally.
Make ahead: Cook a day in advance and reheat gently on the stovetop or in a slow cooker on "warm" for 2 to 4 hours.
Slow cooker: Rub the beef with the seasoning, add to a slow cooker with the beer, cover, and cook on LOW for 8 to 10 hours until tender. Shred and toss with sauce.
Stovetop: Sear as directed, add the beer, cover, and simmer on low for about 2 hours. Uncover for the last 10 to 15 minutes to thicken.
Instant Pot: Sear, then pressure cook on high for about 80 minutes with a 15-minute natural release.
No beer: Substitute an equal amount of beef broth, cola, apple cider, or root beer.
Pork option: A pork butt or pork shoulder works in place of the beef.
Storage: Keep in the fridge for 3 to 4 days, or freeze in the sauce for up to 3 months.

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