Smoky BBQ Beef Sandwiches Coleslaw (Printable)

Tender smoky beef with crispy tangy coleslaw on soft buns

# What You'll Need:

→ Smoky BBQ Beef

01 - 3.3 lbs beef chuck roast
02 - 1 tbsp smoked paprika
03 - 1 tbsp brown sugar
04 - 1 tsp garlic powder
05 - 1 tsp onion powder
06 - 1 tsp ground black pepper
07 - 1 tsp salt
08 - 1/2 tsp cayenne pepper (optional)
09 - 2 tbsp 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 tbsp apple cider vinegar
18 - 1 tbsp Dijon mustard
19 - 1 tbsp 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 or oven-proof pot 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 pot tightly with a lid and transfer to the preheated oven. Roast for approximately 3 hours, or until the beef is fork-tender and shreds easily.
03 - Remove the beef from the pot and place on a cutting board. Shred the meat using two forks, discarding any large pieces of fat. Mix the shredded beef with pan juices and additional BBQ sauce to taste.
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 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 heaping scoop of crunchy coleslaw. Drizzle with extra BBQ sauce if desired, then place the top bun. Serve immediately.

# Expert Hints:

01 -
  • The beef practically shreds itself after a low and slow roast, making you look like you worked way harder than you did.
  • That coleslaw adds a bright, crunchy contrast that cuts through every bit of richness on the plate.
  • Leftovers reheat beautifully, so making the full batch is always worth it even if you are only feeding three people.
  • Sandwich night automatically feels like a celebration, no special occasion required.
02 -
  • Do not rush the braise by turning the oven up, because the beef will seize and turn stringy instead of becoming fork tender.
  • Let the coleslaw sit in the fridge for at least thirty minutes before serving so the flavors have time to mingle and the cabbage softens slightly.
  • Check the label on your BBQ sauce if you are cooking for someone with gluten or soy allergies, since many commercial brands contain hidden allergens.
03 -
  • Pat the beef completely dry with paper towels before applying the rub, because moisture is the enemy of a good sear.
  • A drop of liquid smoke in the braising liquid will fool everyone into thinking you used an actual smoker.

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