Ultimate Slow-Cooked Shredded Beef Barbecue
Experience the rich, savory flavors of this Ultimate Slow-Cooked Shredded Beef Barbecue recipe. Perfect for gatherings, this dish features tender, juicy chuck roast simmered to perfection, then tossed in a tangy, sweet, and spicy barbecue sauce. Each bite is a delightful blend of spices and seasonings that will have your guests coming back for more. Serve it on soft buns with a crisp coleslaw for the ultimate comfort food experience.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Chuck Roast
3-5 lbs (Whole)
Onion
1 (Chopped)
Water
1 1/2 quarts (N/A)
Celery
1 stalk (Chopped)
Garlic Cloves
2 (Minced)
Catsup
1 1/2 cups (N/A)
Brown Sugar
2 tablespoons (N/A)
Cider Vinegar
3 tablespoons (N/A)
Allspice
1/2-1 teaspoon (Ground, to taste)
Soy Sauce
2 tablespoons (N/A)
Dry Mustard
1 1/2 teaspoons (N/A)
Chili Powder
1/2 teaspoon (N/A)
Hot Sauce
4-5 dashes (N/A)
Worcestershire Sauce
2 teaspoons (N/A)
Bay Leaf
1 (Whole)
Garlic Salt
1/2 teaspoon (N/A)
Salt
1 teaspoon (N/A)
Instructions
1
In a large pot, combine the chuck roast, chopped onion, celery, minced garlic, and water. Bring the mixture to a boil.
2
Once boiling, reduce the heat to low and cover the pot. Let the roast simmer for at least 4 hours, or until it becomes tender and can be easily shredded with a fork.
3
Carefully remove the roast from the pot and set it aside to cool slightly. Strain the cooking liquid, reserving about 1 cup, and discard the solids.
4
Shred the cooled roast using two forks, then return the shredded beef to the reserved cooking liquid in the pot.
5
Stir in the catsup, brown sugar, cider vinegar, allspice, soy sauce, dry mustard, chili powder, hot sauce, Worcestershire sauce, bay leaf, garlic salt, and salt.
6
Cook the mixture uncovered on medium heat for an additional hour, allowing the flavors to meld together. Stir occasionally to prevent sticking.
7
Once thickened and well-combined, remove from heat. Serve the shredded beef piled high on soft buns and top with coleslaw for a delightful crunch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat used in the Ultimate Slow-Cooked Shredded Beef Barbecue?
The recipe calls for a 3-5 lb chuck roast.
How long does the chuck roast need to simmer initially?
The roast should simmer for at least 4 hours or until it is tender enough to be easily shredded.
What vegetables are added to the pot during the first stage of cooking?
One chopped onion, one stalk of chopped celery, and two minced garlic cloves are added to the initial simmer.
How much water is needed for the first cooking stage?
You need 1 1/2 quarts of water to simmer the roast.
Do I keep the cooking liquid after simmering the meat?
You should strain the cooking liquid and reserve exactly 1 cup, discarding the remaining solids.
How should the beef be prepared after it is cooked and cooled slightly?
The beef should be shredded using two forks before being returned to the pot.
What is the base of the barbecue sauce in this recipe?
The sauce base consists of 1 1/2 cups of catsup and 2 tablespoons of brown sugar.
What type of vinegar is used for the tangy flavor?
The recipe uses 3 tablespoons of cider vinegar.
Are there any unique spices in this barbecue beef?
Yes, it includes 1/2 to 1 teaspoon of ground allspice for a unique flavor profile.
Does this recipe include soy sauce?
Yes, 2 tablespoons of soy sauce are added to the sauce mixture.
How much dry mustard is required?
The recipe calls for 1 1/2 teaspoons of dry mustard.
Is this shredded beef spicy?
It has a mild kick from 1/2 teaspoon of chili powder and 4-5 dashes of hot sauce.
What savory sauces are added to the beef?
The recipe includes both soy sauce and 2 teaspoons of Worcestershire sauce.
Is a bay leaf used in this recipe?
Yes, one whole bay leaf is added during the second cooking stage.
What types of salt are used?
The recipe uses both 1/2 teaspoon of garlic salt and 1 teaspoon of regular salt.
How long is the second cooking stage after the sauce ingredients are added?
The mixture should cook uncovered on medium heat for an additional hour.
Why is the pot left uncovered during the final hour of cooking?
Cooking it uncovered allows the sauce to thicken and the flavors to concentrate.
What is the recommended way to serve this shredded beef?
It is best served piled high on soft buns and topped with crisp coleslaw.
How many ingredients are in this recipe in total?
There are 17 ingredients in total.
What category of food does this recipe fall into?
This is classified as comfort food and southern cuisine.
Is the garlic fresh or powdered?
The recipe uses two fresh minced garlic cloves and also includes garlic salt.
Can this recipe be prepared for a party?
Yes, it is specifically noted as being perfect for gatherings and party food.
What preparation is needed for the onion?
The onion should be chopped before being added to the pot.
What is the preparation for the chuck roast?
The chuck roast is initially placed in the pot whole.
What should be done with the bay leaf before serving?
While not explicitly in the steps, it is standard practice to remove the whole bay leaf before serving.
How many dashes of hot sauce are recommended?
The recipe suggests 4 to 5 dashes of hot sauce.
What kind of texture does the coleslaw add to the sandwich?
The coleslaw provides a delightful crunch to contrast with the tender beef.
Is the final mixture stirred frequently?
Yes, you should stir it occasionally during the final hour to prevent the sauce from sticking.
What is the heat setting for the initial 4-hour simmer?
Once the mixture reaches a boil, the heat should be reduced to low.
What is the heat setting for the final hour of cooking?
The final hour of cooking should be done on medium heat.