Sweet Smoky BBQ Pulled Beef Wraps (Printable)

Tender slow-cooked beef in sweet smoky BBQ sauce, topped with crisp colorful slaw and wrapped in warm tortillas for an easy, satisfying meal.

# What You'll Need:

→ For the Pulled Beef

01 - 1.5 lbs beef chuck roast
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1 cup sweet smoky BBQ sauce
09 - ½ cup beef broth

→ For the Slaw

10 - 2 cups shredded green cabbage
11 - 1 cup shredded red cabbage
12 - 1 large carrot, julienned
13 - ¼ cup red onion, thinly sliced
14 - 2 tbsp mayonnaise
15 - 2 tbsp Greek yogurt
16 - 1 tbsp apple cider vinegar
17 - 1 tsp honey
18 - Salt and pepper, to taste

→ For Assembly

19 - 4 large flour tortillas
20 - Fresh cilantro or parsley, chopped (optional)
21 - Pickled jalapeños (optional)

# How To Make It:

01 - Preheat oven to 325°F.
02 - Pat beef chuck roast dry and season with salt, pepper, smoked paprika, garlic powder, and onion powder.
03 - Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear beef on all sides until browned, about 2-3 minutes per side.
04 - Add BBQ sauce and beef broth to the pot. Cover tightly with a lid or foil.
05 - Transfer to the oven and cook for 2-2½ hours, or until beef is fork-tender and easily shredded.
06 - While beef cooks, prepare the slaw: In a large bowl, combine green and red cabbage, carrot, and red onion. In a small bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper. Pour dressing over vegetables and toss to coat. Refrigerate until ready to use.
07 - Remove beef from oven. Shred with two forks directly in the pot, mixing with the BBQ sauce.
08 - Warm tortillas in a dry skillet or microwave.
09 - Spread a generous portion of pulled beef onto each tortilla. Top with slaw, fresh herbs, and pickled jalapeños if desired. Roll up and serve immediately.

# Expert Hints:

01 -
  • The beef becomes impossibly tender after slow braising in that sweet smoky sauce
  • The cool crisp slaw cuts through the richness perfectly
  • Everything can be prepped ahead so you are just assembling when hunger hits
02 -
  • The beef needs to reach that fork tender stage where it shreds easily so do not rush the oven time
  • Let the slaw sit for at least 15 minutes so the flavors can meld and the cabbage softens slightly
  • Warm tortillas are crucial because cold ones crack when you try to fold them
03 -
  • Pat the beef really dry before searing or it will steam instead of brown
  • Let the Dutch oven come to full temperature in the oven so the braise starts hot

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