Smoky BBQ Beef Sandwiches With Coleslaw (Printable)
Tender smoky beef with crisp tangy coleslaw on soft buns
# 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 Steps:
01 - Preheat your oven to 300°F. In a small bowl, combine the 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, pressing gently to adhere.
02 - Heat olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the seasoned roast on all sides until a deep brown crust forms, approximately 8 minutes total, turning as each side browns.
03 - Pour the beef broth and 1 cup of BBQ sauce over the seared roast. Cover the pot 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.
04 - Remove the pot 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, adding extra BBQ sauce as desired for additional flavor and moisture.
05 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and thinly 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.
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 Suggestions:
01 -
- The beef practically melts and shreds with barely any effort after its long slow braise in the oven.
- That crunchy tangy coleslaw piled on top cuts right through the richness in the most satisfying way possible.
02 -
- Do not rush the braise because undercooked chuck will be rubbery and tough no matter how much sauce you drown it in.
- Letting the beef cool slightly in its own juices before shredding helps it absorb even more flavor.
03 -
- A single drop of liquid smoke in the braising liquid will fool anyone into thinking you spent all day tending a real smoker.
- Sear the beef in the same Dutch oven you braise it in so you never lose that caramelized fond on the bottom of the pot.