Smoky BBQ Beef Sandwiches Coleslaw (Print version)
Tender smoked beef meets crisp tangy coleslaw on soft buns for ultimate satisfaction
# What you'll need:
→ Smoky BBQ Beef
01 - 3.3 lbs beef chuck roast
02 - 1 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - 1/2 tsp cayenne pepper (optional)
09 - 2 tbsp olive oil
10 - 1 cup beef broth
11 - 1 cup smoky BBQ sauce (plus extra for serving)
→ Crunchy Coleslaw
12 - 4 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 cup shredded carrots
15 - 1/2 small red onion, thinly sliced
16 - 1/2 cup mayonnaise
17 - 2 tbsp apple cider vinegar
18 - 1 tbsp Dijon mustard
19 - 1 tbsp honey
20 - Salt and pepper to taste
→ Assembly
21 - 6 sandwich buns
22 - Extra BBQ sauce (optional)
# How to make it:
01 - Preheat oven to 300°F. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Rub the spice mixture evenly over all surfaces of the beef chuck roast.
02 - Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the seasoned beef on all sides until deeply browned, approximately 8 minutes total.
03 - Pour the beef broth and 1 cup of BBQ sauce over the seared roast. Cover tightly with a lid and transfer to the preheated oven. Braise for approximately 3 hours, or until the beef is fork-tender and shreds apart easily.
04 - Remove the beef from the Dutch oven and transfer to a large cutting board. Shred the meat using two forks, discarding any large pieces of fat. Mix the pulled beef with the pan juices and additional BBQ sauce to taste.
05 - In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
06 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and sliced red onion. Pour the dressing over the vegetables and toss thoroughly to coat. Refrigerate until ready to serve.
07 - Lightly toast the sandwich buns if desired. Pile a generous portion of shredded BBQ beef onto the bottom half of each bun. Top with a heaping scoop of crunchy coleslaw, drizzle with extra BBQ sauce if desired, and cap with the top bun. Serve immediately.
# Expert suggestions:
01 -
- The beef literally falls apart after a slow roast, so you never have to wrestle with tough meat.
- That crunchy coleslaw on top is not just a garnish, it is the thing that makes every bite feel complete and refreshing.
02 -
- Do not rush the oven time, because pulling the beef out even thirty minutes early will leave you chewing instead of melting.
- Letting the coleslaw sit in the fridge for at least twenty minutes before serving makes a huge difference in flavor and texture.
03 -
- If you want even more smoke flavor, add a single drop of liquid smoke to the braising liquid and it will fool everyone at the table.
- Searing the beef in the same pot you braise it in means you never lose those flavorful browned bits stuck to the bottom.