I'll be honest, when I first started making kosher versions of classic barbecue dishes, I wasn't sure how pulled beef would stack up against the pork original. But after years of perfecting this recipe, I can tell you that slow-cooked chuck roast creates incredibly tender, flavorful pulled meat that's every bit as satisfying as what you'd find at any barbecue joint. The key to great pulled beef is choosing the right cut and giving it plenty of time to break down. Chuck roast works beautifully here because it has enough fat and connective tissue to stay moist during the long cooking process. I season mine with a blend of brown sugar, paprika, and garlic powder before searing it quickly on all sides. This browning step isn't just for show, it creates those deep, caramelized flavors that make all the difference in the final dish. What really makes this recipe work is the cooking liquid. Instead of just dumping sauce over the meat, I create a braising liquid with beef broth, apple cider vinegar, and Worcestershire sauce. The acid helps tenderize the meat while adding that tangy note that makes pulled meat so addictive. After about 8 hours on low heat, the beef practically falls apart when you touch it with a fork. These sandwiches are perfect for feeding a crowd without much fuss. I love making them for Shabbat lunch or when we're having friends over to watch the game. Serve them on challah rolls with some homemade coleslaw and crispy potato chips. The contrast between the tender meat and crunchy slaw is absolutely perfect.