Slow-Braised Tender Pulled Beef with Rich Savory Juices

 

Ingredients:

3 pounds beef chuck roast
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves

Directions:

Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef on all sides until deeply browned, about 3-4 minutes per side.
Remove the beef and set aside.
Add the sliced onion to the pot and cook for 4-5 minutes until softened.
Stir in the garlic, tomato paste, smoked paprika, and thyme. Cook for 1 minute.
Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pot.
Return the beef to the pot and add the bay leaves.
Cover and cook in a preheated 300°F (150°C) oven for 3½ to 4 hours, or until the beef is fork-tender.
Remove the beef from the pot and shred it using two forks.
Return the shredded beef to the cooking juices and stir to coat evenly.
Serve on sandwiches, tacos, rice bowls, or alongside roasted vegetables.

Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours 15 minutes

Kcal: 420 kcal | Servings: 8 servings