Smoky BBQ Beef Sandwiches Coleslaw (Printable)
Tender smoky beef with tangy coleslaw on soft buns
# What You 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 Steps:
01 - Preheat oven to 300°F. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne. Rub the spice blend evenly over the entire surface of the chuck roast. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, approximately 8 minutes total.
02 - Pour the beef broth and 1 cup of BBQ sauce over the seared roast. Cover the Dutch oven 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 effortlessly.
03 - Remove the Dutch oven from the oven and transfer the beef to a cutting board. Using two forks, shred the meat, discarding any large pieces of fat. Return the shredded beef to the pot and toss with the pan juices. Add extra BBQ sauce if desired for additional flavor and moisture.
04 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and sliced red onion. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Refrigerate until ready to serve.
05 - 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 spoonful of crunchy coleslaw. Drizzle with extra BBQ sauce, cap with the top bun, and serve immediately.
# Helpful Tips:
01 -
- The beef cooks low and slow in the oven, so you can set it and forget it while the smell makes everyone in your house increasingly hungry and impatient.
- The coleslaw cuts right through the richness of the BBQ sauce with its tangy crunch, and it takes about five minutes to throw together.
- Leftover shredded beef reheats beautifully the next day, and honestly it might taste even better on a baked potato or stuffed into tacos.
02 -
- Do not rush the braise time because the collagen in chuck needs those full three hours to break down, and cutting it short means tough chewy meat no matter how much sauce you drown it in.
- Let the beef rest in the pan juices for about ten minutes after pulling it from the oven before shredding, because this helps it reabsorb moisture and taste significantly better.
03 -
- When searing the beef, do not move it around in the pot because letting it sit undisturbed is what builds that dark flavorful crust that makes the finished dish taste like you tried way harder than you actually did.
- If your BBQ sauce is on the sweeter side, add a splash of apple cider vinegar to the braising liquid to keep the final flavor balanced rather than cloying.