MVP Pulled Beef Sandwiches (Printable)
Experience succulent, slow-cooked pulled beef on soft buns, complemented by a zesty slaw and rich barbecue sauce. An ultimate comfort food.
# What You'll Need:
→ Beef
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
→ Cooking Liquid
09 - 1 cup beef broth
10 - 1 cup barbecue sauce
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 - Kosher salt, to taste
19 - Freshly ground black pepper, to taste
→ Sandwich Assembly
20 - 6 soft sandwich buns
21 - Additional barbecue sauce, for serving
22 - Dill pickle slices, optional
# How To Make It:
01 - Preheat your oven to 300°F (150°C). Pat the beef chuck roast completely dry with paper towels. In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and ground cumin. Rub the entire surface of the beef roast with the olive oil, then generously season with the prepared spice blend, ensuring all sides are coated.
02 - Heat a large Dutch oven or oven-safe pot over medium-high heat. Once hot, carefully place the seasoned beef roast into the pot. Sear intensely on all sides until a deep brown crust forms, approximately 2-3 minutes per side. This step builds crucial flavor.
03 - Pour in the beef broth, barbecue sauce, apple cider vinegar, and Worcestershire sauce into the Dutch oven with the seared beef. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot to incorporate them into the sauce.
04 - Cover the Dutch oven securely with its lid and transfer it to the preheated oven. Allow the beef to braise undisturbed for 4 hours, or until it is incredibly fork-tender and easily shreds apart.
05 - While the beef braises, prepare the tangy coleslaw. In a medium mixing bowl, combine the shredded green cabbage and shredded carrots. Add the mayonnaise, apple cider vinegar, and granulated sugar. Stir everything together until well combined. Season the coleslaw with kosher salt and freshly ground black pepper to your preferred taste. Cover and chill thoroughly in the refrigerator until ready to serve.
06 - Once the beef is fully cooked and tender, carefully remove the Dutch oven from the oven. Using two sturdy forks, shred the beef directly within the pot, incorporating it thoroughly with the rich, savory cooking juices. This ensures the beef remains moist and flavorful.
07 - If desired, lightly toast the soft sandwich buns for added texture. Pile generous portions of the succulent pulled beef onto the bottom halves of the toasted buns. Top with a spoonful of the chilled coleslaw, a drizzle of additional barbecue sauce, and a few dill pickle slices if using. Place the top bun to complete the sandwich and serve warm.
# Expert Tips:
01 -
- You°ll be amazed how such simple ingredients transform into an incredibly tender, flavor-packed meal.
- This recipe is a true crowd-pleaser, perfect for gatherings, yet easy enough for a cozy weeknight dinner.
02 -
- Don&°t skip the searing step; it&°s non-negotiable for building a deep, rich flavor foundation.
- Ensure your beef is truly fork-tender before shredding; patience here is rewarded with melt-in-your-mouth perfection.
03 -
- Always let your beef chuck come to room temperature for about 30 minutes before searing for a more even cook.
- For an extra smoky kick, consider adding a dash of liquid smoke to the cooking liquid, especially if you&°re not using a smoked barbecue sauce.