MVP Pulled Beef Sandwiches (Print View)
Tender slow-cooked pulled beef on soft buns with tangy coleslaw, ideal for casual meals or game day.
# Ingredient List:
→ For the Pulled Beef
01 - 3.3 lbs beef chuck roast
02 - 2 tablespoons olive oil
03 - 1 large onion, sliced
04 - 4 cloves garlic, minced
05 - 1 tablespoon smoked paprika
06 - 1 tablespoon brown sugar
07 - 1 teaspoon ground cumin
08 - 1 teaspoon chili powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 1 cup beef broth
12 - 1 cup barbecue sauce, plus extra for serving
13 - 2 tablespoons apple cider vinegar
14 - 1 tablespoon 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 tablespoons mayonnaise
19 - 2 tablespoons Greek yogurt
20 - 1 tablespoon apple cider vinegar
21 - 1 teaspoon Dijon mustard
22 - ½ teaspoon sugar
23 - Salt and pepper to taste
→ For Assembly
24 - 6 brioche or sandwich buns
25 - Extra barbecue sauce, optional
# How to Make:
01 - Preheat oven to 300°F. Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, approximately 3 to 4 minutes per side. Remove the beef from the pot and set aside.
02 - In the same Dutch oven, add sliced onions and minced garlic. Sauté until softened and fragrant, about 3 minutes. Add smoked paprika, brown sugar, ground cumin, and chili powder. Stir constantly for 1 minute to toast the spices and release their aromatics.
03 - Return the seared beef to the pot. Pour in beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce. Bring the mixture to a simmer, then cover tightly with the lid. Transfer to the preheated oven and cook for 4 hours, or until the beef is fork-tender and easily shreds apart.
04 - Remove the beef from the cooking liquid and transfer to a cutting board. Using two forks, shred the meat, discarding any excess fat. Return the shredded beef to the pot and toss with the cooking sauce until thoroughly coated. Keep warm until ready to assemble.
05 - In a medium bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined. Set aside.
06 - In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrots. Pour the dressing over the vegetables and toss until evenly coated. Refrigerate until ready to serve.
07 - Lightly toast the brioche buns if desired. Pile generous portions of the warm pulled beef onto the bottom half of each bun. Top with a generous layer of coleslaw. Drizzle with additional barbecue sauce if preferred, then place the top bun on and serve immediately.
# Expert Advice:
01 -
- The beef gets impossibly tender after hours in the oven, practically shredding itself
- That creamy tangy coleslaw cuts through the richness like a best friend should
- Leftovers somehow taste even better the next day
02 -
- The beef needs that initial sear or you're missing out on layers of flavor
- Letting the beef rest in the sauce after shredding makes all the difference
- Coleslaw needs at least 15 minutes to chill and let flavors meld
03 -
- Use a fork to test doneness, if it slides in like butter, you're there
- Reserve a little extra sauce for drizzling at the end