Pulled Beef

Pulled Beef

Print Friendly, PDF & Email

If there ever was a 1-2-3 or Ich Mich Pich recipe as my Mother in Law would say, Pulled Beef is it. Place your beef in a roasting pan with sliced onions, pour a bottle of barbecue sauce over it, cover and bake for 4 hours. I served the Pulled Beef with tortillas, red cabbage slaw and guacamole. My daughter in law said it got a 10 out of 10!!

I used second cut brisket which was beautifully marbled with fat. You can also use chuck steak which is less expensive and less fatty. I use the latter for Beef Stew; but I felt the pulled beef warranted the fat and the expense. You can certainly make your own barbecue sauce; but that takes it out of the ich, mich, pich category. The sauce I used was a Chipotle Barbecue sauce that was not very spicy and made a wonderful sauce with the onions. I cooked for 10 people and we have just enough left for the two of us for dinner tonight. I’m out of tortillas and polenta so mashed potatoes or rice it will be.

By the way, the words pulled and shredded can be used interchangeably. Typically, pulled means literally pulling the meat off the bone. Shredded usually refers to shredding the meat from a boneless cut of meat. Personally, I prefer the word Pulled, so I’m going with that.

Hint: Add this recipe to your Passover menu and serve with quinoa or matzah farfel if you’re Ashkenazi; use rice or couscous if you’re Sephardi.

It’s so rewarding to have to do so little to produce such a delicious meal. Hope you enjoy it!

Prep time: 5 minutes

Pulled Beef

By Gloria Kobrin Published: June 25, 2024

  • Yield:

  • 2 1/2 pounds (12 Servings)


  • 2 1/2 pounds second cut brisket/chuck roast
  • 2 large yellow onions peeled, cored and thinly sliced
  • 6-8 ounces barbecue sauce


  • roaster with cover
  • 2 cooking claws or forks


  1. Preheat oven to 275°F. Make sure shelves are spaced so the top of the roaster fits or else cover roaster tightly with foil.
  2. Scatter the onions on the bottom of the roaster. Place meat on top, Pour barbecue sauce over everything. With gloves on, I turn the meat over once or twice with the oven so everything is covered with sauce. Add enough water to come up the sides of the roaster about an inch. Cover the roaster and place on the center shelf of the oven. After two hours or so, I turned the meat and recovered it letting it cook another two hours.
  3. Remove meat from roaster and shred while still hot. Pour off the fat and mix the pulled beef with the gravy in the roaster. Serve hot with tortillas, polenta, mashed potatoes or anything you like to sop up the gravy. We liked it with a dollop of guacamole and red cabbage slaw on top. Enjoy
  4. Note: This meat is very fatty and rich; which makes it delicious. When I have time, I refrigerate the pulled beef. The next morning, the excess fat has hardened and you can easily lift it out. Enough will remain for flavor.