Smoky BBQ Beef Sandwiches Coleslaw (Printable)
Tender smoked beef on buns topped with crisp tangy coleslaw for perfect flavor balance.
# 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)
# Directions:
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 the entire surface of the beef chuck roast. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, approximately 8 minutes total.
02 - Pour 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 large cutting board. Using two forks, shred the meat into bite-sized pieces. Return the shredded beef to the pot and toss with the pan juices, adding extra BBQ sauce as desired for additional flavor and moisture.
04 - In a small bowl, whisk together mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and well combined.
05 - 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 until evenly coated. Refrigerate until ready to serve to allow flavors to meld.
06 - 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, then place the top bun. Serve immediately.
# Expert Advice:
01 -
- The beef cooks low and slow in the oven so your house smells incredible all afternoon.
- That crunch from the coleslaw against the smoky tender beef is genuinely addictive.
02 -
- Do not rush the braise time because undercooked chuck will be chewy and tough instead of tender and shreddable.
- Let the coleslaw chill for at least thirty minutes so the flavors marry and the cabbage softens slightly.
03 -
- Sear the beef in the same pot you braise it in so you capture every bit of fond for deeper flavor.
- Taste the coleslaw dressing before mixing it in and adjust the vinegar or honey to suit your preference.