The best beef and broccoli of all time

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Step 1

Thaw the chuck roast completely.

Step 2

Pat dry with paper towels.

Step 3

Cut into large chunks, approximately 2–3 inches.

Step 4

Season lightly with black pepper.

Step 5

Heat oil in a Dutch oven over medium-high heat.

Step 6

Sear beef on all sides until nicely browned.

Step 7

Add beef broth, ¼ cup teriyaki BBQ sauce, minced garlic, and optional onion to the Dutch oven.

Step 8

The liquid should come approximately ⅓ to halfway up the beef.

Step 9

Cover with the Dutch oven lid.

Step 10

Place in a 300°F oven.

Step 11

Cook for approximately 3–5 hours, checking tenderness around 2½–3 hours.

Step 12

Remove the tender beef from the Dutch oven.

Step 13

Skim excess fat from the cooking liquid.

Step 14

Reserve ¼ cup of the cooking liquid.

Step 15

In a skillet, combine the remaining ½ cup teriyaki BBQ sauce with the reserved cooking liquid.

Step 16

Add brown sugar or honey if you'd like a sweeter glaze.

Step 17

Simmer until the sauce thickens and becomes glossy.

Step 18

Shred the beef with two forks, removing any large pieces of fat.

Step 19

Add shredded beef to the skillet with the glaze.

Step 20

Toss until everything is coated in that sticky, delicious sauce.

Step 21

Spoon over fluffy white rice and top with steamed broccoli and sesame seeds if desired. The secret: Save most of the teriyaki BBQ sauce for the finishing glaze rather than adding it all during braising. This gives the shredded beef a much stronger flavor and a beautiful sticky coating!