MVP Pulled Beef Sandwiches

The smell of slow-cooked beef filling the entire house on a Sunday afternoon is one of those simple pleasures that makes cooking feel like magic. I first made these sandwiches for a Super Bowl party years ago, and honestly, I was nervous they wouldn't turn out. Now they're the most requested dish whenever friends come over.

Last summer my neighbor smelled these cooking through our open windows and actually knocked on the door to investigate. We ended up feeding half the block that night, and there's something wonderful about food that pulls people together like that.

Ingredients

• 1.5 kg beef chuck roast: Chuck roast has the perfect marbling for slow cooking, becoming tender without drying out
• 2 tbsp olive oil: Creates that beautiful crust when searing the beef
• 1 large onion, sliced: The foundation of flavor in the braising liquid
• 4 cloves garlic, minced: Because garlic makes everything better
• 1 tbsp smoked paprika: Gives that subtle smoky depth without needing a smoker
• 1 tbsp brown sugar: Balances the tang and helps with caramelization
• 1 tsp ground cumin: Adds earthy warmth that complements the beef
• 1 tsp chili powder: Just enough heat to keep things interesting
• 1 tsp salt and ½ tsp black pepper: Essential seasoning throughout
• 1 cup beef broth: The base of your braising liquid
• 1 cup barbecue sauce plus extra for serving: Use your favorite brand or homemade
• 2 tbsp apple cider vinegar: Cuts through the richness beautifully
• 1 tbsp Worcestershire sauce: That umami bomb that makes people ask what's in it
• ½ small green cabbage and ½ small red cabbage, finely shredded: The duo gives coleslaw gorgeous color
• 2 medium carrots, grated: Sweet crunch and pretty flecks of orange
• 3 tbsp mayonnaise and 2 tbsp Greek yogurt: The creamy base that's not too heavy
• 1 tbsp apple cider vinegar for coleslaw: Brightens everything up
• 1 tsp Dijon mustard: Sharpness that brings the creaminess alive
• ½ teaspoon sugar: Just enough to round out the tang
• 6 brioche or sandwich buns: Brioche holds up beautifully against all those juices

Instructions

Sear the beef for maximum flavor:

Preheat your oven to 150°C and pat that chuck roast completely dry with paper towels. Season generously with salt and pepper, then heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3 to 4 minutes per side. Remove and set aside on a plate.

Build the flavor base:

In the same pot, toss in sliced onions and garlic. Sauté until softened and fragrant, about 3 minutes. Add the smoked paprika, brown sugar, cumin, and chili powder, stirring constantly for 1 minute until the spices bloom and smell amazing.

Let the oven do the work:

Return beef to the pot and pour in beef broth, barbecue sauce, vinegar, and Worcestershire. Bring everything to a simmer, then cover and transfer to the oven. Cook for 4 hours until the beef is falling apart tender.

Shred like you mean it:

Remove the beef from the pot and use two forks to shred it, discarding any large pieces of fat. Return all that shredded beef back to the sauce and stir well to coat every strand. Keep warm while you make the coleslaw.

Whip up the creamy coleslaw:

In a large bowl, combine both shredded cabbages and grated carrots. In a separate bowl, whisk together mayonnaise, Greek yogurt, vinegar, Dijon, sugar, salt, and pepper. Toss the vegetables with dressing until everything is evenly coated.

Bring it all together:

Lightly toast the buns if you want that extra structure. Pile generous portions of the saucy beef onto bottom halves. Top with a heap of coleslaw and drizzle with extra barbecue sauce if you're feeling bold.

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My dad, who's normally a pretty quiet eater, took one bite of these sandwiches and literally said wow out loud. That's the moment I knew this recipe was a keeper forever.

Making Ahead Like a Pro

The beef actually benefits from being made a day ahead, giving all those flavors time to become best friends. Just cool, refrigerate, and gently reheat before serving.

The Coleslaw Secret

Salting your shredded cabbage and letting it sit for 10 minutes before dressing draws out excess water. This keeps your coleslaw crisp instead of watery sadness.

Serving Ideas and Variations

These sandwiches are ridiculously adaptable and forgiving once you have the technique down. Try swapping the beef for pork shoulder, or go vegetarian with jackfruit that's been seasoned and slow-cooked the same way.

• Pickled jalapeños add a bright spicy punch
• A drizzle of honey right before serving amps up the sweet
• Extra crispy onion rings on top are never a bad idea

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There's something about serving these sandwiches and watching everyone's eyes light up that reminds me why I fell in love with cooking in the first place. Hope they become a favorite in your house too.