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Western North Carolina Braised Beef

Making braised BBQ beef is easy with this great recipe from Western North Carolina.


2 lbs of braising beef (chuck roast or pot roast)

32 oz beef stock (you may not need all the beef stock)

1 large onion

3 large cloves of garlic

2 tsp olive oil

2 tbsp of BBQ Sauce

(You can make your own from the remainder of the juices in the pot left after braising, See Recipe Below)

(You can also use Lexington or Western North Carolina BBQ Sauce (Old Carolina, Bone Suckin, Jim’s Own, and Sticky Fingers all make good sauces for this purpose)

(Or make your own sauce with this simple RECIPE)


Medium pot with lid

Cooking spoon




Sautee onions and garlic with olive oil over moderate heat for 1 minute.

Add splash of beef stock and bring temperature to medium.

When onions garlic and beef stock start to sizzle, add the beef.

Sear and brown outside of beef turning with tongs.

When beef is seared, add beef stock until meat is just submerged.

Reduce to moderate heat and cover.

Stir every 20 minutes and add beef stock as needed to keep meat in juices.

Cook for 1 ½ hours or until beef easily breaks apart.

Toss beef with BBQ sauce. You may want more or less that 2 tablespoons of BBQ sauce.


Recipe for Braised Beef BBQ Sauce


Leftover juices after braising

1 1/2 cup cider vinegar

1/2 cup ketchup

1/2 cup water

2 tbsp molasses

1 tbsp sugar

1 tbsp salt

1 tsp black pepper


Reduce the remainder of the juices left in the pot after braising.

When juices start to thicken add all other ingredients, stirring in completely.

Bring sauce to a simmer then remove from heat.

Remove from pot to a medium bowl. Let cool to room temperature or refrigerate.





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