MVP Pulled Beef Sandwiches Coleslaw (Printable Version)
Tender pulled beef with tangy coleslaw on soft buns, ideal for casual gatherings or game day.
# What You'll Need:
→ For the Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 2 tbsp olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 tbsp smoked paprika
06 - 1 tbsp brown sugar
07 - 1 tsp ground cumin
08 - 1 tsp chili powder
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 1 cup beef broth
12 - 1 cup barbecue sauce (plus extra for serving)
13 - 2 tbsp apple cider vinegar
14 - 1 tbsp Worcestershire sauce
→ For the Coleslaw
15 - 1/2 small green cabbage, finely shredded
16 - 1/2 small red cabbage, finely shredded
17 - 2 medium carrots, grated
18 - 3 tbsp mayonnaise
19 - 2 tbsp Greek yogurt
20 - 1 tbsp apple cider vinegar
21 - 1 tsp Dijon mustard
22 - 1/2 tsp sugar
23 - Salt and pepper to taste
→ For Assembly
24 - 6 brioche or sandwich buns
25 - Extra barbecue sauce (optional)
# How To Make It:
01 - Preheat oven to 300°F. Pat the beef dry with paper towels and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until browned, about 3-4 minutes per side. Remove and set aside.
02 - In the same pot, add onion and garlic. Sauté until softened, about 3 minutes. Add smoked paprika, brown sugar, cumin, and chili powder. Stir for 1 minute until fragrant.
03 - Return beef to the pot. Add beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Bring to a simmer. Cover and transfer to the oven. Cook for 4 hours, or until beef is very tender and shreds easily.
04 - Remove beef from the pot. Shred using two forks, discarding excess fat. Return shredded beef to sauce and mix well. Keep warm until ready to serve.
05 - In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth.
06 - In a large bowl, combine shredded green cabbage, red cabbage, and carrots. Toss with dressing until evenly coated. Chill until ready to serve.
07 - Lightly toast the buns if desired. Pile generous portions of pulled beef onto the bottom half of each bun. Top with coleslaw. Drizzle with extra barbecue sauce if desired. Place the top bun on and serve immediately.
# Expert Advice:
01 -
- The beef becomes so tender it falls apart with just a fork, no aggressive pulling needed
- That crunch from the coleslaw cuts through the rich meat like a bright, tangy surprise
- Leftovers somehow taste better the next day, wrapped in foil and warmed up
02 -
- That beef needs to cool slightly before shredding, or you will burn your fingers trying to pull it apart
- The slaw gets watery if it sits too long, so dress it right before you are ready to eat
- Leftovers reheat beautifully in a covered dish with a splash of water or broth
03 -
- If you are in a rush, a slow cooker works on low for 6 to 8 hours instead of the oven
- Line your baking sheet with foil if you decide to broil the beef for crispy edges at the end