Shredded Barbecued Beef
Barbecuing a beef roast until it's smoky and tender sounds like a great idea. But dry, bland meat isn't much reward for a day's worth of cooking. We find a better-and faster-way.
Why This Recipe Works
To start our recipe for Shredded Barbecued Beef we cut the chuck roast into quarters. The smaller pieces of beef absorbed more smoke flavor and cooked much faster. After a few hours on the cooler side of the grill, we transferred the meat to a baking pan and then flipped all four pieces, wrapped the pan in foil, and placed the roast in the oven to finish cooking to fall-apart tenderness. This grill-to-oven method was much quicker than cooking the meat entirely on the grill and avoided the need to rebuild the fire with freshly lit coals. Flipping the meat before cooking in the oven ensured that more of the meat was “basted" and moist.
For a homemade barbecue sauce with richer flavor, we sautéed the onions in beef fat from the roasting pan. Chili powder and black pepper added bite, while ketchup, vinegar, coffee, Worcestershire sauce, brown sugar, and some rendered beef juice rounded out the flavors.
© 2018 America's Test Kitchen. All rights reserved.