MVP Pulled Beef Sandwiches Coleslaw

The first time I made pulled beef, it was snowing outside and my apartment smelled like cinnamon and slow-cooked things for six hours straight. My roommate kept wandering into the kitchen, asking if it was done yet, until we both just stood there watching the Dutch oven like it was television. That day taught me that good sandwiches require absolutely zero rush and maybe a little patience.

I made these for a Super Bowl party once, and honestly, people stopped watching the game to stand around the platter. The combination of smoky, sweet beef and cool, crisp slaw just hits differently when everyone is crowded into the kitchen grabbing napkins. Now it is my go-to when I want to feed people without spending the whole evening actually cooking.

Ingredients

• 1.5 kg beef chuck roast: Chuck has enough marbling to stay juicy through that long cook, and it shreds into beautiful strands
• 2 tbsp olive oil: Use this for getting that gorgeous dark crust on the beef before it goes into the oven
• 1 large onion, sliced: Onion becomes sweetness in the background, balancing all those bold spices
• 4 cloves garlic, minced: Fresh garlic melts into the sauce, giving little bursts of flavor in every bite
• 1 tbsp smoked paprika: This is where the smoky flavor comes from, do not skip it
• 1 tbsp brown sugar: Caramelizes slightly and helps the beef get those deep, dark edges
• 1 tsp ground cumin: Adds earthiness that makes the beef taste complex, not just sweet
• 1 tsp chili powder: Gentle warmth, not heat, unless you want to crank it up
• 1 cup beef broth: The liquid base that keeps everything from drying out
• 1 cup barbecue sauce: Pick one you like drinking straight, because that flavor will shine through
• 2 tbsp apple cider vinegar: Cuts through the richness and brightens the whole sauce
• 1 tbsp Worcestershire sauce: Umami bomb that makes the beef taste like it cooked for twice as long
• ½ small green cabbage and ½ small red cabbage: The two colors look beautiful together and red cabbage has a slightly peppery bite
• 2 medium carrots, grated: Sweetness and texture that keeps the slaw from being just crunchy
• 3 tbsp mayonnaise and 2 tbsp Greek yogurt: The yogurt lightens up the dressing while keeping it creamy
• 1 tsp Dijon mustard: Sharpness that makes the coleslaw taste properly dressed, not just coated
• 6 brioche buns: Brioche is soft enough to not fight the beef but sturdy enough to hold everything together

Instructions

Get your oven going and prep the beef:

Preheat that oven to 150°C and pat the beef completely dry with paper towels. Season it all over with salt and pepper, letting it sit while you heat up your Dutch oven.

Sear until you cannot resist touching it:

Heat the olive oil over medium-high heat and brown the beef on all sides, about 3 or 4 minutes per side. You want a deep, dark crust—that is where all the flavor lives.

Build your flavor base:

Toss in the onions and garlic, stirring until they soften and smell amazing, about 3 minutes. Add the smoked paprika, brown sugar, cumin, and chili powder, stirring for just a minute to wake up those spices.

Let the oven do the work:

Put the beef back in, pour in the broth, barbecue sauce, vinegar, and Worcestershire. Bring it to a simmer, cover it tight, and slide it into the oven for 4 hours.

Shred and mix it all together:

Pull the beef out, shred it with two forks, toss the fat, and stir it back into that sauce. Keep it warm while you make the coleslaw.

Whisk together the slaw dressing:

In a small bowl, mix the mayonnaise, yogurt, vinegar, mustard, sugar, salt, and pepper until smooth. Toss the cabbages and carrots in until every piece is coated.

Pile it high and serve immediately:

Toast the buns if you want, heap on that beef, top with a mountain of coleslaw, and maybe drizzle with extra barbecue sauce. Put the top on and watch people reach for seconds.

Save

My dad took one bite of these sandwiches and went silent for a full minute, which is basically a five-star review in his language. Seeing someone lean over their plate so nothing drips onto the table is the best kind of compliment.

Making It Ahead

The beef actually improves after a day in the refrigerator, as those spices and sauces have time to really marry. I often cook it on Sunday and just warm it up gently on Monday, shred it, and it tastes like it has been simmering all day.

Choosing Your Buns

Brioche is my favorite because it is slightly sweet and pillowy, but a good Kaiser roll works if you want something more substantial. Just avoid anything too crusty or the juice will soak right through before you even finish the first half.

Customizing The Heat

My sister likes to stir sriracha into the barbecue sauce, while my brother sprinkles red pepper flakes into the coleslaw. The beauty of this recipe is that the base is so balanced, you can crank up the heat without overwhelming anything.

• Try adding pickled jalapeños if you want vinegar and heat together
• A splash of hot sauce in the slaw dressing keeps it interesting
• Pass extra hot sauce at the table and let people choose their adventure

Save

There is something about a sandwich this messy and satisfying that turns a regular Tuesday dinner into an occasion. Hope your kitchen smells as good as mine does right now.

Recipe FAQs

→ How long should I cook the beef for optimal tenderness?

Slow-cook the beef for about 4 hours at 150°C (300°F) until it easily shreds with forks, ensuring maximum tenderness.

→ What spices enhance the pulled beef flavor?

Smoked paprika, brown sugar, cumin, chili powder, and a touch of garlic and onion create a smoky, savory depth in the beef.

→ How is the coleslaw dressing prepared?

Whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth, then toss with shredded cabbage and carrots.

→ Can I make the pulled beef ahead of time?

Yes, prepare the beef in advance and refrigerate for up to 3 days or freeze for up to 2 months without losing flavor or texture.

→ What buns work best for assembly?

Soft brioche or sandwich buns complement the rich beef and creamy coleslaw, offering a tender yet sturdy base for serving.