Ingredients (serves 8)

• 1kg beef rump
• sea salt & cracked black pepper
• 2 tbsp olive oil
• 4 Cloves garlic crushed
• 1 x 400g can chopped tomatoes
• 1/2 Cup (125ml) barbecue sauce
• 1/4 Cup (60ml) worcestershire sauce
• 1 Cup (250ml) beef stock
• 1 teaspoon smoked paprika
• 8 soft white dinner rolls
• coleslaw
• 1 green apple, thinly sliced
• 300g white cabbage, thinly sliced
• 1 carrot, thinly sliced
• 2 celery sticks, thinly sliced
• 2/3 Cup (200g) whole-egg mayonnaise
• sea salt & cracked black pepper

Method

1. To make the coleslaw, place the apple, cabbage, carrot, celery, mayonnaise, salt and pepper in a bowl and toss well to coat. Set aside.
2. Preheat oven to 160C (325F). Sprinkle the beef with salt and pepper and brush with one tablespoon oil. Heat a large heavy-based saucepan over medium heat. Add the beef and cook for 4 minutes each side or until browned. Remove and set aside.
3. Add the remaining oil, onion, garlic and cook for 5 minutes or until softened. Return the beef to the pan with the tomatoes, barbeque sauce, worcestershire sauce, maple syrup, beef stock and smoked paprika. Cover with a tight-fitting lid and roast for 3-3 1/2 hours or until beef is tender. Shred the beef using two forks and discard any fat. Return the beef to the cooking liquid and mix to combine
4. Fill rolls with the beef and coleslaw, serve

Notes

I have been using this recipe now for almost a year, my family love it, there are many recipes out there for pulled pork, but not many easy ones for pulled beef, this one is great, and tasty too. My picture is of the beef before it is mixed back into the cooking liquid.