MVP Pulled Beef Sandwiches Coleslaw (Printable)

Tender slow-cooked beef with tangy coleslaw served on soft buns for a flavorful casual meal.

# 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 - ½ 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 - ½ small green cabbage, finely shredded
16 - ½ 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 - ½ tsp sugar
23 - Salt and pepper, to taste

→ For Assembly

24 - 6 brioche or sandwich buns
25 - Extra barbecue sauce (optional)

# How to Prepare:

01 - Preheat oven to 300°F. Pat the beef dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef on all sides until deeply browned, about 3-4 minutes per side. Remove beef and set aside.
02 - In the same pot, add sliced onion and minced garlic. Sauté until softened and fragrant, about 3 minutes. Add smoked paprika, brown sugar, cumin, and chili powder. Stir constantly for 1 minute to toast the spices.
03 - Return beef to the pot. Pour in beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Bring to a simmer, then cover tightly. Transfer to the oven and cook for 4 hours, or until beef pulls apart easily with a fork.
04 - Remove beef from the cooking liquid. Using two forks, shred the meat, discarding any large pieces of excess fat. Return shredded beef to the pot and toss thoroughly with the sauce. Keep warm until serving.
05 - Combine shredded green and red cabbage with grated carrots in a large bowl. In a separate bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
06 - Lightly toast the buns if desired. Pile generous portions of warm pulled beef onto the bottom half of each bun. Top with a generous layer of coleslaw. Drizzle with additional barbecue sauce if preferred. Crown with the top bun and serve immediately.

# Expert Advice:

01 -
  • The beef transforms into impossibly tender shreds that practically melt in your mouth
  • That homemade coleslaw cuts through the richness like a bright, tangy secret weapon
  • It feeds a crowd and somehow tastes even better made ahead
02 -
  • Dont rush the sear, those browned bits create depth of flavor you cant get any other way
  • The coleslaw needs at least 30 minutes in the fridge to let the flavors meld properly
  • Let the beef rest for 15 minutes before shredding, it makes the job much easier
03 -
  • A splash of coffee in the braising liquid adds incredible depth
  • Season your coleslaw dressing before tossing, it should taste slightly over-seasoned
  • Use a stand mixer with the paddle attachment for shredding large batches quickly

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