Smoky BBQ Beef Sandwiches Coleslaw (Printable Version)

Tender smoky beef meets crisp tangy coleslaw on soft buns

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

01 - Preheat oven to 300°F. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, salt, and cayenne. 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. Braise for approximately 3 hours, or until the beef is fork-tender and shreds apart effortlessly.
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, adding 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 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 you like, then place the top bun. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • The beef practically falls apart after its slow braise, soaking up every bit of smoke and sweetness from the sauce.
  • The coleslaw brings a bright crunch that cuts through the richness and makes each bite feel balanced.
  • It feeds a crowd effortlessly and reheats beautifully the next day for leftovers that might actually be better.
02 -
  • Do not rush the sear because that crust is carrying most of the deep flavor into the finished meat.
  • Let the coleslaw sit in the fridge for at least twenty minutes before serving so the vegetables soften slightly and the dressing comes together.
  • Check your BBQ sauce label for hidden allergens like soy or wheat if you are cooking for someone with sensitivities.
03 -
  • Make the beef a day ahead because it absorbs even more flavor overnight and reheats like a dream.
  • Use brioche buns and toast them on the cut side only so the outside stays soft while the inside holds up to the sauce.

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