Smoky BBQ Beef Sandwiches Coleslaw (Printable)
Tender 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)
# Directions:
01 - Preheat the 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 all surfaces of the beef chuck roast, pressing it in with your hands to ensure good adhesion.
02 - Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, place the seasoned roast in the pot and sear on all sides until deeply browned, approximately 8 minutes total, turning every 2 minutes.
03 - Pour the beef broth and 1 cup of BBQ sauce over the seared roast. Cover the pot tightly with its lid and transfer to the preheated oven. Braise for approximately 3 hours, or until the beef is fork-tender and shreds apart with minimal effort.
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. Add extra BBQ sauce if desired for additional flavor and moisture.
05 - In a large mixing bowl, combine the shredded green cabbage, red cabbage, carrots, and 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 you like, then cap with the top bun. Serve immediately.
# Expert Tips:
01 -
- The beef practically melts and shreds with almost no effort, making you look like you spent all day tending a smoker.
- That crunchy, tangy coleslaw cuts right through the richness and turns a simple sandwich into something you would happily pay good money for at a restaurant.
02 -
- Do not rush the searing step because that brown crust is where a surprising amount of flavor gets locked in before the slow roast.
- Letting the coleslaw chill for at least thirty minutes before serving makes a huge difference in how the flavors come together.
03 -
- Check your BBQ sauce label for hidden allergens like soy, and choose a gluten free certified brand if you are serving someone with sensitivities.
- A single drop of liquid smoke added to the sauce transforms the dish from oven roasted to convincingly pit smoked.