Hint: You can make this delicious meal ahead of time, once the meat has been cooked, shredded, and cooled, pour your favourite ZEG Sauces on it and refrigerate it. Just take it out of the fridge 30 minutes before you’re serve it.
Remember: Slow and low are your friends when cooking meat, the longer the meat takes to cook the more tender it will be.
Pulled Beef in ZEG Sauce
- Cut your roast into quarter pieces. Rub them with a liberal amount of salt and pepper. Let meat sit for 5-10 minutes then add to an instant pot or roasting pan.
- Add 1 ½ cups of beef broth to the roasting pan or instant pot. Cook roast in the oven at 300°F to 320°F for 3 to 3 1/2 hours (depending on size of roast) or until meat is tender. Cook roast in instant pot on high pressure for 20 minutes per pound.
- Once roast has cooked (internal temperature of 145°F for medium or 160°F for well done), remove meat from the pot or pan and shred.
- Take any juices that are remaining in the roasting pan or instant pot and add back into the shredded meat.
- Liberally coat the meat in your favourite ZEG Sauces and mix together with the meat and juices.
- Cover and cook on HIGH for 20-30 minutes, to allow the ZEG sauce to mesh together and caramelize on the meat.
- Take some fresh buns and place a generous amount of meat into a sandwich topped with more of your favourite ZEG Sauce that will take this dish to another level of deliciousness.
