One roast in the morning, a mountain of saucy shredded beef by dinner
Here's the honest answer to "what do we do with a whole 1.4kg roast on a weeknight?" You shred it. Rubbed with smoked paprika, set over onions and left on LOW all day, the roast collapses into rich, saucy beef that piles into soft rolls under a crunch of slaw. It feeds a crowd tonight and stacks the fridge with tomorrow's dinners as well — which, around our table, is the whole argument for the biggest cut in the share.
Ingredients
- 1.4kg Your Farmer grass-fed beef roast
- 2 tsp smoked paprika
- Salt and pepper to season
- 1 brown onion, sliced
- 3 cloves garlic, crushed
- 250ml smoky barbecue sauce
- 250ml beef stock
- 1 tbsp Worcestershire sauce
- 8 soft white rolls, split
- 300g bagged coleslaw mix, dressed with 3 tbsp mayonnaise
Instructions
Rub the roast all over with the smoked paprika and a generous amount of salt and pepper.
1.4kg beef roast2 tsp smoked paprikaScatter the onion and garlic over the base of the slow cooker and sit the roast on top.
1 onion3 cloves garlicMix the barbecue sauce, stock and Worcestershire together, pour it over the beef, then lid on and cook on LOW for 8 hours, until it shreds easily with a fork.
250ml barbecue sauce250ml beef stock1 tbsp Worcestershire sauceLift the beef onto a board and shred it with two forks. Skim any fat off the juices, then switch the cooker to HIGH and let the sauce reduce for 10 to 15 minutes.
Return the shredded beef to the cooker and toss it through the sauce until every strand is glossy.
Toast the split rolls, dress the slaw with the mayonnaise, and pile beef then slaw into each roll. Serve with plenty of paper towel.
8 rolls300g coleslaw mixAppears in
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Why a Whole Roast Shreds So Well
Pulled beef has a dirty secret: it's easier than steak. The roast in your Your Farmer® share is a lean, whole-muscle cut, and lean cuts shred beautifully when they're taken low and slow — the muscle fibres let go of each other and drink up whatever sauce they're sitting in. There's no doneness to judge and no window to miss. If it doesn't shred yet, it just needs another hour; that's the entire skill. It's the most forgiving thing you can do with 1.4kg of grass-fed beef, which makes it the right first move if the roast has been staring at you from the freezer. Shredding also stretches the cut further than slicing ever will — sauced and piled, one roast fills eight rolls with leftovers to spare, which is useful arithmetic when half the street turns up hungry.
Swaps and Variations
The sauce is yours to steer. A chopped chipotle in adobo turns it smoky-hot for taco night; swap the barbecue sauce for tomato passata, oregano and a splash of red wine vinegar and you've got an Italian-leaning beef for pasta or rolls with provolone. Skip the rolls entirely and serve it over baked potatoes or creamy mash. And the same treatment suits a pastured lamb roast with rosemary and garlic in place of the paprika.
Storage and Leftovers
This is a recipe you make for the leftovers. Shredded beef keeps in its sauce for 4 days in the fridge and freezes brilliantly for up to 3 months — portion it into two-cup containers or zip bags so a weeknight dinner is one thaw away. Freeze the bags flat — they stack neatly and thaw in half the time. Reheat gently in a saucepan with a splash of water. Round two ideas that never miss: quesadillas with melted cheese, loaded nachos, or a quick pie with puff pastry. One cook on Sunday, three dinners across the fortnight — the roast earns its keep.
The roast comes around in Pack A and Pack C of a CSA beef share, alongside the steaks and staples — one delivery, a fortnight of dinners sorted.
Frequently asked questions
The beef won't shred. What did I do wrong?
Can I cook it on HIGH to save time?
How much does this actually make?
Can I freeze the leftovers?
What barbecue sauce should I use?
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A whole table of real food.
Your Farmers grow grass-fed beef and lamb, pastured eggs and the best eco-grown veggies and produce — every item grown to the same ecological standard, every farmer one you can know by name. One subscription, your whole real-food shop.
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Reserve your share — or try a pack
Subscribe to a share of the harvest, or start with a one-off fixed pack.
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Cook, savour, know your farmer
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