This easy 3-ingredient roasted shredded beef is savory and fork-tender. It’s the perfect addition to your salads, sandwiches, tacos, and more!.
Got a slow cooker? Make a tender beef roast by following this slow cooker beef roast recipe.
Pulled beef is pure comfort food. When slowly braised, the beef becomes incredibly tender and just pulls apart into delicious shredded pieces. While traditionally made on the stovetop or grill did you know that making pulled beef in the oven is easy and yields amazing results every time?
In this comprehensive guide I’ll explain everything you need to know to make melt-in-your-mouth pulled beef easily in your oven. You’ll learn how to select the perfect cut of beef, prep it properly add flavors through a spice rub and braising liquid, cook it low and slow to perfection, and then shred and serve it up just like savory pulled beef from your favorite restaurant. Let’s get started!
Why Make Pulled Beef in the Oven?
Cooking pulled beef in the oven has some great advantages:
-
It frees up your stovetop so you can use it for sides dishes or other tasks.
-
The enclosed oven environment traps in moisture for succulent, tender beef.
-
Oven heat surrounds the beef evenly on all sides for consistent cooking.
-
A heavy Dutch oven retains heat well for excellent braising.
-
Low, slow oven cooking gives you time flexibility if plans change.
-
Once in the oven, pulled beef practically cooks itself with little monitoring needed.
Overall, the oven provides a fuss-free, hands-off way to make incredible pulled beef.
Choosing the Best Cut of Beef
The right cut of beef is key for tender, flavorful pulled beef. Look for:
-
Chuck roast – Well-marbled with connective tissue that melts into succulent shredded beef
-
Brisket – Similar fat marbling and connective tissue that makes it perfect for shredding
-
Round roast – Very lean but turns tender when braised for hours in the moist oven heat
-
Rump roast – Works well but ensure it has some fat marbling for flavor
Avoid super lean cuts like eye of round. These end up dry and tough when cooked low and slow. Stick to cuts with good marbling or connective tissue.
Prepping the Beef for the Oven
Before braising, we need to prep the beef:
- Pat dry and trim off any excess exterior fat
- Cut into 2-inch chunks. This speeds up cooking.
- Generously season all over with a dry spice rub. This adds tons of flavor.
- Allow to marinate 30-60 minutes at room temperature after rubbing.
- For extra browning, quickly sear chunks in a skillet before braising.
Now the beef is ready for flavorful braising in the oven.
Building Amazing Flavor Through Braising
Pulled beef gets its signature flavor from the aromatic braising liquid. This is what you’ll cook the beef in. Build deep, complex flavor with:
- Beef broth as the base
- Garlic, onions, herbs – oregano, rosemary work well
- Tomato paste and/or crushed tomatoes
- Red wine or beer for richness
- Soy sauce, Worcestershire, or steak sauce
- Spices like chili powder or paprika
Mix up the braising liquid each time to keep things interesting. Get creative with ingredients!
How to Cook Pulled Beef to Perfection in the Oven
Cooking the beef low and slow is what makes it fall-apart tender. Follow these steps:
- Preheat oven to 275°F
- Place beef and braising liquid in a heavy Dutch oven
- Put the lid on and cook 5-6 hours, turning meat halfway through
- Beef is done when a fork slides in with zero resistance
If at any point the liquid evaporates, add a bit more to keep it moist. You want the beef completely submerged. Let the beef rest 30 minutes before shredding so juices can absorb back in.
Shredding and Serving Juicy Pulled Beef 3 Ways
Time for the fun part – shredding that irresistibly tender oven-braised beef!
- Use two forks to pull meat into shreds right in the pot
- Pour into stand mixer on low speed and let paddle attach shred
- Transfer to food processor and pulse into bite-size pieces
However you shred, try to catch any beef juices to mix back in. This adds moisture and flavor. Now dig in and serve it up!
-
Pile high on buns for pulled beef sandwiches
-
Scoop into tortillas or taco shells
-
Top a baked potato for an easy meal
-
Toss with veggies and pasta or rice
-
Layer into nachos for game day
Oven pulled beef is endlessly versatile. Use it any way that you’d use traditional slow cooker or smoked pulled beef.
Storage and Reheating Tips
Leftover pulled beef keeps well:
-
Let cool completely, then refrigerate in airtight container up to 5 days
-
Freeze for up to 4 months – thaw overnight before using
-
Reheat gently in saucepan with splash of broth until warmed through
-
Avoid microwaving, as it dries out the beef – use sparingly
With proper storage, you can enjoy oven pulled beef all week long. It also makes quick weeknight meals a breeze.
Helpful Pointers for Perfection Every Time
Follow these useful tips for the very best oven pulled beef:
-
Use a heavy pot with tight-fitting lid for braising – this locks in moisture.
-
Make sure beef is fully submerged in liquid while braising. Add more if needed.
-
Flip beef halfway through cooking to ensure even, thorough cooking on all sides.
-
Cook low and slow – high heat makes the exterior tough and dry.
-
Let beef rest before shredding so juices reabsorb into the meat.
-
Add any leftover braising liquid to the finished shredded beef for extra moisture.
Satisfying Your Pulled Beef Cravings
With my foolproof oven method, you can satisfy pulled beef cravings any time right at home. Stop dreaming about the tender pulled beef from your favorite restaurant and make your own easily instead! In just a few simple steps, this hearty shredded beef can be on your dinner table.
Tips from the Kitchen
Every recipe has a few tips to make the process or the taste even better. Here are two quick tips for fantastic shredded beef.
- Should the shredded beef be too dry, add a cup of beef broth to the baking pan and mix it in with the meat. This is also a great idea when reheating! .
- Use a good pan. This is the pan we love to use for this recipe. The pot can go in the oven, has a lid, and is big enough to shred and fry the beef.
Shredded Beef Flavor Additions
This three-ingredient recipe is guaranteed to give you plenty of flavor with simple salt and pepper seasoning. However, make it your own masterpiece with these flavor variations. After shredding the beef, just add the extra herbs or other ingredients you want before putting it back in the oven to crisp up.
- Broth or wine: Adding broth or wine will make the beef more juicy and flavorful. Pinot Gris or another wine that goes well with beef is a good choice.
- Spice: Add red pepper flakes or diced jalapenos for more heat.
- Fresh herbs: Herbs give the beef an extra fresh aroma. We like rosemary and bay leaves with beef the most.
- Seasoning: Use any of your favorite seasonings and change the salt amount to suit your taste. We like to use a mix of seasonings, such as cumin, paprika, oregano, chili powder, onion/garlic powder, fajita seasoning, and taco seasoning. It depends on how you like your food to taste and what you plan to make with the roast.
- For vegetables that taste and smell better, minced garlic and/or finely diced onion can be added.
Smokey Pulled Beef – Perfect for Tacos, Fajitas, Burritos – Easy Recipe for Your Oven at Home
FAQ
What temperature do you pull roast beef from the oven?
What temperature is best for shredding beef?
What cut of beef is best for shredding?
What temperature is pulled beef done?