Smoky BBQ Beef Sandwiches Coleslaw (Print Layout)
Tender smoky beef meets crisp coleslaw on soft buns. A hearty, satisfying meal ready in 3.5 hours.
# 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 more 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 - In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Mix thoroughly until evenly blended.
02 - 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 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 an oven preheated to 300°F. Braise for approximately 3 hours, or until the beef is fork-tender and shreds effortlessly.
04 - Remove the beef from the Dutch oven and shred using two forks, pulling the meat apart along its natural grain. Mix the shredded beef with 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 bowl, combine the shredded green cabbage, red cabbage, carrots, and sliced red onion. Pour the dressing over the vegetables and toss until evenly coated. 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 hearty scoop of crunchy coleslaw, drizzle with extra BBQ sauce if desired, and cap with the top bun. Serve immediately.
# Expert Suggestions:
01 -
- The beef practically falls apart after a slow oven braise, so you look like a genius with almost no effort.
- That crunchy, tangy coleslaw cuts right through the richness and makes every bite feel balanced.
02 -
- Do not rush the braise by turning up the heat, because the beef will seize and turn tough instead of meltingly tender.
- Letting the beef rest in its juices for ten minutes before shredding helps it absorb even more flavor.
03 -
- Sear the beef in the same Dutch oven you braise it in so you capture every caramelized bit of flavor.
- Salt the coleslaw lightly and let it sit five minutes before dressing, which draws out excess water and keeps the slaw crunchier longer.