Dutch Oven BBQ Beef

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This Dutch oven BBQ beef is perfect for a summer cookout or any time that you're craving some good BBQ. This recipe is easy to follow, and I'll show you how to make it step by step.

Why You'll Love this Dutch Oven BBQ Beef

There are a few things that make this Dutch oven BBQ beef recipe so good:

The slow cooking process allows the beef to become very tender.
The spices and flavors have time to develop, giving the meat a rich and complex flavor.
It is the perfect dish for any occasion. Whether you're looking for something to serve at a casual get-together or want to impress your guests with a gourmet meal, this dish will meet your needs.
It's perfect for feeding a crowd. It makes a lot of tender and juicy shredded beef. Serve it with some fresh bread and sides, and you'll have a meal for your family and friends.

How to Make Dutch Oven BBQ Beef

Peel the garlic cloves and onion.
Grate or press the garlic cloves and set aside. Finely chop the onion.
In a big bowl, rub the beef chuck with the rubbing spices and olive oil.
Heat the Dutch oven on medium heat on the stove top. Add the beef chuck and sear it on each side until golden brown. Set aside.
Add the garlic, onion, and salt to the Dutch oven, and cook for 10-15 minutes until soft, translucent, and fragrant.
Place the beef chuck back in the Dutch oven and add the brown sugar, soy sauce, bay leaves, 1 cup of BBQ sauce, beer, and beef stock.
Cover and cook for 1 hour 45 minutes on medium-low heat, turning the piece of meat occasionally.
Shred the meat using two forks until all of it has been shredded.
Add the remaining 1 cup of BBQ sauce. If it’s too saucy, cook at medium heat, uncovered, until the sauce evaporates a little.
Serve over mashed potatoes or inside buns with a side of coleslaw for the perfect match.

Tips for Making the Ultimate Dutch Oven BBQ Beef

Use these tips to make sure you have the ultimate Dutch oven BBQ beef:

Choose a good quality cut of meat and trim any excess fat off the meat.
Sear the meat before cooking it low and slow in the Dutch oven. This will help to seal in the juices. To get that perfect sear on your beef, make sure to heat up your Dutch oven before adding the beef. Then sear the beef for a few minutes on each side. You should hear a nice sizzling sound when you add the meat to the pan. If you don't hear a sizzle, that means your pan isn't hot enough and your beef won't have that nice sear.
The most important tip for making the ultimate Dutch oven BBQ beef is to let the beef rest before shredding it so that the juices can redistribute throughout the meat. If you forget to let the beef rest, you may have dry, tough meat.

More BBQ Recipes

FAQs

How do I store leftovers?

This recipe makes a lot of BBQ beef, so you may have leftovers. Store leftover BBQ beef in a sealed container in the fridge for up to 5 days.

Can I freeze the BBQ beef?

Yes, you can freeze the BBQ beef in Ziploc freezer bags for up to 3 months.

What side dishes go well with this recipe?

You can serve the BBQ beef over mashed potatoes or rice with a vegetable. And there are many side dishes that go great with shredded BBQ beef sandwiches, such as coleslaw, potato salad, fruit salad, baked beans, or corn on the cob.

The Ultimate Dutch Oven BBQ Beef

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Insanely good bbq beef, perfect to serve over mashed potatoes, as a pulled slides…serve it with a side of coleslaw as the perfect companion.

Author: LINDSAY DELK
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2h 10 min
Yield: 6 servings 1x
Category: Meat/beef
Cuisine: American

Ingredients

Scale

4 pounds of beef chuck
Rubbing spices: oregano, chili flakes, paprika powder, garlic powder, onion powder.
2 tablespoons olive oil
1 tablespoon salt
2 bay leaves
4 garlic cloves
2 cups BBQ sauce
4 cups beef stock
2 tablespoons soy sauce
2 tablespoons brown sugar
1 glass of beer
1 big white onion

Instructions

Start by peeling the garlic cloves and onion.
Grate or press the garlic cloves and set aside. Finely chop the onion.
In a big bowl add the beef chuck and rub it with the rubbing spices and the olive oil.
With the Dutch oven on the stovetop on medium heat, add the beef chuck and seal it on each side until golden brown. Set aside.
Inside the Dutch oven add the garlic and onion, add the salt, and cook it for 10-15 minutes until soft, translucent, and fragrant.
Add back the sealed meat and add the brown sugar, soy sauce, one cup of BBQ sauce, the beer, and the beef stock. Cover and cook for 1 hour and 45 minutes on medium-low heat turning the piece of meat occasionally.
Once it’s been cooked, shred the meat using two forks until all of it has been shredded.
Add the rest of the BBQ sauce and if it’s too saucy, let cook on medium uncovered until the sauce evaporates a little.
Serve inside buns with a side of coleslaw for the perfect match.

Notes

This recipe makes a lot of BBQ beef, so the rest you are not using at the moment can be frozen in Ziplock bags for up to 3 months, or stored in the fridge in a sealed container for up to 5 days