This rich, slow-braised pulled beef transforms into the ultimate comfort-food—poutine—or a hearty sandwich the next day.
A slow roast of beef has long been a reliable choice for feeding a crowd, particularly when a range of appetites—including kids—are at the table. With minimal prep and hours of hands-off cooking, it’s an easy, low-maintenance option for gatherings of all sizes. But the success of a slow roast depends heavily on the cut of meat: The result can be meltingly tender and easy to pull apart, or disappointingly dry if the wrong cut is used—underscoring just how important that initial choice can be.
Navigating the meat aisle can feel daunting (unless you know a butcher willing to come with you while you shop!), but understanding a few key principles makes it easier.
In general, cuts that come from areas farther from the hoof, horn or hip tend to be more tender, while tougher cuts often offer deeper flavour when cooked low and slow. Knowing how to match the cut to the cooking method is the key to a successful dish.
This basic pulled beef builds on the classic pot roast, braising beef in a rich mixture of stock, wine, barbecue sauce and Worcestershire to create a deeply flavourful, gravy-like sauce. The beef is cooked until tender enough to shred, then served over oven fries, tucked into soft buns or enjoyed straight from the fork.
It’s a flexible, crowd-friendly recipe that works in either the oven or a slow cooker, and it can easily be made ahead of time. Browning the meat before cooking adds an extra layer of richness and depth, helping to build a more robust final dish.
The result is a versatile meal that can stretch across multiple dinners—served as poutine one night (see below!) and as pulled beef sandwiches the next, perhaps topped with creamy coleslaw.
Pulled Beef Poutine
For beef
canola or olive oil, for cooking
2-3 lb beef pot roast, such as blade, cross rib or brisket
salt and pepper
1 onion, halved and thinly sliced
2-3 garlic cloves, crushed
1 cup beef stock
1/2 cup barbecue sauce
1/4 cup red wine (optional)
1/4 cup Worcestershire sauce
For potato wedges
3-4 russet or Yukon gold potatoes, scrubbed and cut into thin wedges
canola oil
salt
1 cup cheese curds
green onions, chopped
Directions for Pulled Beef Poutine
- Preheat the oven to 275°F.
- Set a heavy, oven-proof pot over medium-high heat and add a drizzle of oil. Pat the beef dry with paper towels and sprinkle with salt and pepper.
- Sear meat on all sides in the pot. Push it to the side (or remove it and set it aside), then add the onion to the pot; cook for a few min, until starting to turn golden. Add the garlic and cook for 1 min more.
- Return the meat to the pan and add the stock, barbecue sauce, wine and Worcestershire sauce. Cover and braise in the oven for 3 hours, or put everything into a slow cooker and cook on low for 7-8 hours. When the meat is done, pull it apart with two forks right in the pot, and turn the oven up to 425°F.
- Place potatoes on a heavy baking sheet and drizzle generously with oil. Toss with your hands to coat the wedges well and spread out in a single layer. Sprinkle with salt. Bake for 15-20 min, or until tender and golden.
- Top wedges with cheese curds, warm beef and sauce. Sprinkle with green onions, if you like. Serve immediately.
Serves 4, with extra beef left over for more poutine or sandwiches.
