Smoky BBQ Beef Sandwiches With Coleslaw (Printable)
Tender smoky beef meets crisp coleslaw on soft buns for ultimate comfort food.
# What You’ll 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 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 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 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 Dutch oven and toss with the pan juices, adding extra BBQ sauce to taste.
04 - In a small bowl, whisk together the 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.
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 cap with the top bun. Serve immediately.
# Expert Advice:
01 -
- The beef practically shreds itself after a low and slow braise, making you look like you spent all day tending a smoker when you barely lifted a finger.
- That crunch from the coleslaw against the saucy meat is the kind of texture contrast that makes people close their eyes and nod while they chew.
02 -
- Do not rush the braise by turning up the heat because the collagen in chuck needs those full three hours to break down and that is what makes the meat fall apart.
- Letting the coleslaw sit for at least twenty minutes before serving transforms it from a soggy afterthought into something with real texture and bite.
03 -
- Sear the meat in the same Dutch oven you braise it in because those browned bits stuck to the bottom become the foundation of the entire flavor profile.
- Resist the urge to peek under the lid during the braise because every time you open it you let moisture escape and extend the cooking time.