Smoky BBQ beef sandwiches with coleslaw (Print Version)

Tender smoky beef with crisp tangy coleslaw on soft buns

# What You Need:

→ Smoky BBQ Beef

01 - 3.3 lbs beef chuck roast
02 - 1 tablespoon smoked paprika
03 - 1 tablespoon brown sugar
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon salt
08 - 1/2 teaspoon cayenne pepper (optional)
09 - 2 tablespoons 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 tablespoons apple cider vinegar
18 - 1 tablespoon Dijon mustard
19 - 1 tablespoon honey
20 - Salt and pepper to taste

→ Assembly

21 - 6 sandwich buns
22 - Extra BBQ sauce (optional)

# How To Make:

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 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 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.
03 - Remove the Dutch oven from the oven and transfer the beef to a cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the pot and toss with the pan juices. Add extra BBQ sauce as 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 hearty scoop of crunchy coleslaw. Drizzle with extra BBQ sauce if desired, then place the top bun. Serve immediately.

# Expert Tips:

01 -
  • The low and slow oven method creates melt in your mouth beef without needing any special equipment like a smoker.
  • The crunchy tangy coleslaw cuts right through the richness of the meat and makes every bite feel balanced.
02 -
  • Resist the urge to peek and lift the lid during braising because every time you do heat escapes and adds cooking time.
  • Let the beef rest for ten minutes after removing from the oven before shredding so the juices redistribute through the meat.
03 -
  • Sear the beef in the same Dutch oven you will braise it in so all those caramelized bits on the bottom dissolve into the braising liquid and intensify the flavor.
  • Toast the buns cut side down in a hot pan with a tiny bit of butter for thirty seconds and you will never go back to untoasted buns again.

Go Back