MVP Pulled Beef Sandwiches (Printable version)
Tender, slow-cooked pulled beef served on soft buns with tangy slaw and smoky BBQ sauce. A perfect hearty meal.
# What you need:
→ Beef Roast
01 - 3.3 pounds beef chuck roast
02 - 2 tablespoons olive oil
03 - 1 tablespoon kosher salt
04 - 1 teaspoon freshly ground black pepper
05 - 1 tablespoon smoked paprika
06 - 1 teaspoon garlic powder
07 - 1 teaspoon onion powder
08 - 1 teaspoon ground cumin
→ Braising Liquid
09 - 1 cup beef broth
10 - 1 cup barbecue sauce, plus additional for serving
11 - 2 tablespoons apple cider vinegar
12 - 1 tablespoon Worcestershire sauce
→ Coleslaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded carrots
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon apple cider vinegar
17 - 1 teaspoon granulated sugar
18 - Salt and freshly ground black pepper, to taste
→ Sandwich Assembly
19 - 6 soft sandwich buns or brioche rolls
20 - Extra barbecue sauce, for drizzling
21 - Dill pickle slices, for serving (optional)
# How To:
01 - Preheat the oven to 300°F (150°C).
02 - Pat the beef chuck roast dry with paper towels. In a small bowl, combine olive oil, kosher salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub this mixture evenly over all surfaces of the beef.
03 - Heat a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully sear the seasoned beef roast on all sides until a rich, golden-brown crust forms, approximately 2-3 minutes per side.
04 - Pour the beef broth, 1 cup of barbecue sauce, apple cider vinegar, and Worcestershire sauce into the pot. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot.
05 - Cover the Dutch oven tightly and transfer it to the preheated oven. Braise the beef for 4 hours, or until it is exceptionally tender and can be easily shredded with a fork.
06 - While the beef braises, prepare the coleslaw. In a medium mixing bowl, combine the shredded green cabbage, shredded carrots, mayonnaise, 1 tablespoon apple cider vinegar, and granulated sugar. Stir well to combine. Season with salt and freshly ground black pepper to taste. Chill in the refrigerator until ready to serve.
07 - Carefully remove the Dutch oven from the oven. Using two forks, shred the tender beef directly in the pot, ensuring it mixes thoroughly with the flavorful cooking juices.
08 - If desired, lightly toast the soft sandwich buns or brioche rolls.
09 - To assemble, place a generous portion of the shredded pulled beef onto the bottom half of each toasted bun. Top with a spoonful of the prepared coleslaw, a drizzle of extra barbecue sauce, and dill pickle slices, if using. Place the top bun and serve the sandwiches hot.
# Expert Advice:
01 -
- You'll discover just how easy it is to create incredibly tender, flavorful beef that basically shreds itself.
- It's the ultimate crowd-pleaser for any gathering, making everyone feel perfectly satisfied and happy.
02 -
- Don't rush the searing step; that deep golden-brown crust is crucial for developing complex flavors that permeate the entire dish.
- Trust the low and slow oven time; truly fork-tender beef is the goal, and it will be worth every minute of waiting.
03 -
- After shredding, allow the beef to rest in its own juices for a few minutes; this reabsorbs moisture and keeps it incredibly succulent.
- For an elevated bun experience, brush brioche rolls with a little melted butter before toasting.