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Sticky glazed shredded beef with dark caramelized edges in a cream ceramic baking dish.

Mediterranean-Inspired Glazed Shredded Beef

Tender beef chuck roast slow-braised with garlic, onion, smoked paprika, and Mediterranean-inspired herbs, then coated in a sticky honey-barbecue glaze and baked until caramelized.
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Prep Time 15 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

Beef and Seasoning Rub
  • 3 –4 lb boneless beef chuck roast cut into large chunks
  • 2 tbsp olive oil
  • 1 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1 tsp black pepper
Braising Liquid
  • 1 medium onion sliced
  • 4 garlic cloves smashed
  • 1 cup beef broth
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
Sticky Glaze
  • 1½ cups tomato-based barbecue sauce
  • ¼ cup honey
  • ½ cup reserved braising liquid as needed

Method
 

  1. Season and sear. Preheat the oven to 300°F (150°C). Combine the brown sugar, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Coat the beef with olive oil and the seasoning mixture. Sear in batches for 2–3 minutes per side until browned.
  2. Braise. Sauté the onion and garlic in the same pot. Add the beef broth, apple cider vinegar, and Worcestershire sauce. Return the beef to the pot, cover tightly, and braise at 300°F (150°C) for 3–3½ hours, until fork-tender. Alternatively, cook in a slow cooker on LOW for 7–8 hours.
  3. Shred. Transfer the tender beef to an oven-safe baking dish. Shred with two forks, retaining some larger chunks. Reserve approximately ½ cup of braising liquid.
  4. Coat with glaze. Combine the barbecue sauce, honey, and reserved braising liquid. Add enough glaze to coat the shredded beef evenly without leaving it swimming in liquid.
  5. Caramelize. Spread the beef in a shallow layer. Bake uncovered at 400°F (200°C) for 15–20 minutes, checking regularly, until the glaze is thick, sticky, and caramelized around the edges.

Notes

  • Chuck roast is recommended for its tenderness after slow cooking.
  • If the beef does not shred easily, continue braising until fork-tender.
  • Add the reserved braising liquid gradually to control the glaze consistency.
  • For the slow cooker method, sear the beef separately before transferring it to the cooker.
  • The final uncovered oven bake is essential for caramelized edges.
  • Serve with roasted zucchini, peppers, eggplant, a fresh tomato salad, or whole-grain flatbread.
  • Refrigerate leftovers within two hours and use within 3–4 days.
  • Freeze portions with sauce for best quality for approximately 2–3 months.
  • Estimated Nutrition per Serving:
    • Calories: 500–650 kcal
    • Protein: 35–45 g
    • Carbohydrates: 25–35 g
    • Fat: 25–40 g
    • Sugar: 20–30 g
    • Sodium: 700–1,200 mg