Smoky BBQ Beef Sandwiches (Printable)
Slow-cooked smoky beef with crisp coleslaw on soft buns for a satisfying meal.
# 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:
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 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 beef. Cover the Dutch oven tightly with its lid and transfer to the preheated oven. Roast 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 pot and toss with the pan juices. Add extra BBQ sauce to taste and keep warm.
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 everything is evenly coated. Refrigerate until ready to serve.
06 - Lightly toast the sandwich buns if desired. Mound a generous portion of shredded BBQ beef onto the bottom half of each bun. Top with a heap of crunchy coleslaw, drizzle with additional BBQ sauce if desired, and cap with the top bun. Serve immediately.
# Expert Tips:
01 -
- The beef cooks low and slow in the oven so your house smells incredible for hours and you barely have to lift a finger.
- That coleslaw crunch against the tender shredded beef is the kind of texture pairing that makes people close their eyes when they take a bite.
02 -
- Do not rush the braise by turning up the oven temperature because the beef will tighten up and turn chewy instead of becoming fork tender.
- Letting the coleslaw sit in the fridge for at least thirty minutes before serving makes a noticeable difference in how the flavors come together.
03 -
- Pat the roast completely dry before applying the spice rub because moisture is the enemy of a good sear and you will end up steaming the meat instead of browning it.
- Save any leftover braising liquid in the freezer because it makes an incredible base for soups or can be reduced into a sauce for rice bowls later in the week.