Smoky BBQ Beef Sandwiches Coleslaw (Print Version)

Tender smoky beef with crisp 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 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 beef on all sides until deeply browned, approximately 8 minutes total.
02 - Pour beef broth and 1 cup of BBQ sauce over the seared beef. 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 easily.
03 - Remove the beef from the Dutch oven and transfer to a large cutting board. Shred the meat using two forks, discarding any large pieces of fat. Return the shredded beef to the pot and toss with the pan juices. Add extra BBQ sauce as desired for additional flavor and moisture.
04 - 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.
05 - 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 preferred, then place the top bun. Serve immediately.

# Expert Advice:

01 -
  • The beef comes out so tender it barely needs a knife and the smoky rub creates a crust that is genuinely addictive.
  • That crunchy coleslaw cuts through the richness in a way that makes you go back for a second sandwich without thinking twice.
02 -
  • Do not rush the braise time because the collagen needs those full three hours to break down into gelatin which is what makes the meat impossibly tender.
  • Letting the coleslaw chill for at least thirty minutes before serving makes a huge difference in both flavor and texture.
03 -
  • A single drop of liquid smoke added to the braising liquid will make people think you spent all day tending a real smoker.
  • Press the coleslaw down gently onto the beef instead of piling it loosely so it stays put when you take a bite.

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