If you are craving something irresistibly comforting and packed with bold flavors, this Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe will quickly become one of your favorites. Tender, slow-cooked beef infused with smoky spices and tangy barbecue sauce, all nestled in a toasted bun and topped with crisp, refreshing coleslaw, creates a perfect harmony of taste and texture. It’s a dish that feels like a warm hug on a plate and is perfect for sharing with friends or family any day of the week.
Ingredients You’ll Need
The beauty of this Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe is how simple yet powerful the ingredients are. Each one plays a starring role, whether it’s building deep flavor, tender texture, or adding that essential freshness and crunch.
- 3 lbs beef chuck roast: This cut is perfect for slow cooking and shredding into juicy strands.
- 1 large onion, sliced: Adds a natural sweetness and flavor base when cooked low and slow.
- 4 cloves garlic, minced: Brings aromatic depth and a hint of sharpness.
- 1 cup beef broth: Keeps the beef moist and helps develop a rich cooking liquid.
- 1 cup barbecue sauce: Provides that smoky, tangy zing and sticky glaze for the shredded beef.
- 1 tbsp smoked paprika: Delivers smoky warmth without heat and hints of spice.
- 1 tsp chili powder: Offers a gentle kick and enhances the overall flavor profile.
- 1 tsp ground cumin: Adds earthiness that balances the tangy and smoky notes.
- Salt and pepper to taste: Essential seasonings that bring all the flavors to life.
- 4 sandwich buns, toasted: A sturdy and slightly crisp base to hold the luscious pulled beef.
- Coleslaw for topping (optional): Provides a crisp, creamy contrast that brightens every bite.
How to Make Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe
Step 1: Season the Beef
Begin by generously seasoning the 3-pound beef chuck roast with salt, pepper, smoked paprika, chili powder, and cumin. This dry rub ensures the beef soaks up delicious layers of smoky and spicy flavor even before it hits the heat.
Step 2: Prepare the Cooking Base
Lay the sliced onion and minced garlic at the bottom of your slow cooker or Dutch oven. These will gently caramelize and infuse aromatic sweetness that perfectly complements the beef.
Step 3: Add the Beef and Liquids
Place the seasoned beef on top of the onion and garlic layers. Pour in the beef broth and half of your barbecue sauce over the roast. Cover and cook on low heat for about 8 hours, allowing the beef to become meltingly tender.
Step 4: Shred the Beef
Once the beef is fork-tender and pulls apart effortlessly, remove it from the cooker. Use two forks to shred it into beautiful, juicy strands that will soak up every bit of sauce.
Step 5: Mix in the Barbecue Sauce
Combine the shredded beef with the remaining barbecue sauce, coating every morsel with that smoky, tangy goodness that defines this Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe.
Step 6: Assemble the Sandwiches
Pile the saucy pulled beef onto toasted sandwich buns, then top with creamy coleslaw if you like adding a crisp, refreshing crunch. Each bite brings a perfect balance of smoky, tender meat and zesty vegetables.
How to Serve Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro can add a pop of color and freshness, while pickled jalapeños lend a fun, spicy bite. Don’t underestimate the power of a simple dill pickle spear on the side to cut through the richness.
Side Dishes
Classic sides such as crispy French fries or baked sweet potato fries pair beautifully with this sandwich. For added freshness, a crisp garden salad or even baked beans provide delightful variety and complete the meal.
Creative Ways to Present
Try serving this pulled beef on mini slider buns for a party appetizer or melt cheese over the top and broil for a few minutes to create ultimate gooey goodness. Another quirky idea is wrapping the sandwich in foil for a fun picnic-ready option.
Make Ahead and Storage
Storing Leftovers
This Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe is amazingly forgiving when it comes to leftovers. Store the shredded beef and barbecue sauce separately in airtight containers in the refrigerator for up to 4 days to keep flavors fresh.
Freezing
If you want to save some for later, freeze the pulled beef mixture without the buns or coleslaw in freezer-safe containers or bags. It can last up to 3 months frozen, ready for quick thaw and reheat whenever you need a hearty meal.
Reheating
Reheat the beef gently on the stovetop or in the microwave with a splash of beef broth or water to keep it moist. Toast the buns fresh to restore that satisfying crunch before assembling your sandwich again.
FAQs
Can I use a different cut of beef for this recipe?
While beef chuck roast is ideal for its marbling and tenderness after slow cooking, you can also use brisket or shoulder roast. Just ensure it’s a cut that becomes tender when cooked slowly.
Is barbecue sauce necessary?
The barbecue sauce brings that iconic smoky, tangy flavor essential to this sandwich, but you can adjust the amount or swap in your favorite brand to suit your taste.
Can I make the coleslaw from scratch?
Absolutely! Homemade coleslaw with fresh cabbage, carrots, a bit of mayo, vinegar, and seasoning elevates the sandwich and allows you to tailor the crunch and tang exactly the way you like it.
How long does it take to cook the beef?
Slow cooking on low for 8 hours yields the best results with tender, shreddable beef. If you’re short on time, higher heat options exist but risk drying the meat out.
Can I use a stovetop method instead of a slow cooker?
Yes, using a Dutch oven on very low heat for several hours works well. Keep an eye on the liquid levels to prevent burning and stir occasionally to ensure even cooking.
Final Thoughts
This Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe is more than just a meal; it’s a celebration of flavors and textures that come together so effortlessly. Whether it’s a weekend feast or a casual dinner with friends, it never fails to hit the spot. I hope you give it a try and enjoy every savory, smoky bite as much as I do.
Print
Pulled Beef Sandwich with Smoky Barbecue and Coleslaw Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 4 servings
- Category: Sandwiches
- Method: Slow Cooking
- Cuisine: American
Description
This Pulled Beef Sandwich recipe features tender, slow-cooked beef chuck roast infused with smoky paprika and spices, combined with flavorful barbecue sauce and served on toasted sandwich buns. The beef cooks low and slow until perfectly shreddable, making it ideal for hearty sandwiches topped with optional coleslaw for a crunchy, tangy finish.
Ingredients
Beef and Seasoning
- 3 lbs beef chuck roast
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and pepper to taste
Aromatics and Liquids
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup barbecue sauce, divided
Serving
- 4 sandwich buns, toasted
- Coleslaw for topping (optional)
Instructions
- Season the beef: Generously season the 3 lbs beef chuck roast on all sides with salt, pepper, smoked paprika, chili powder, and ground cumin to ensure a flavorful base.
- Prepare slow cooker base: Place the sliced onion and minced garlic evenly at the bottom of your slow cooker or Dutch oven to create a fragrant foundation for the beef.
- Add the beef and liquids: Set the seasoned beef on top of the onions and garlic. Pour 1 cup of beef broth and half (½ cup) of the barbecue sauce over the roast to keep the meat moist and infuse it with smoky, tangy flavor.
- Cook low and slow: Cover and cook on low heat for 8 hours or until the beef is tender and easily shreds with a fork, allowing the collagen to break down and develop deep flavors.
- Shred the beef: Carefully remove the beef from the cooker and use two forks to shred it into bite-size pieces.
- Mix with barbecue sauce: Combine the shredded beef with the remaining ½ cup of barbecue sauce to coat it evenly, enhancing the saucy texture and flavor.
- Assemble the sandwiches: Pile the sauced pulled beef onto toasted sandwich buns. Optionally, top with coleslaw for a crisp, refreshing contrast, then serve immediately for a satisfying meal.
Notes
- For extra smoky flavor, use a barbecue sauce with smoky notes or add a dash of liquid smoke.
- Coleslaw is optional but adds a nice crunch and balances the richness of the beef.
- Any sturdy sandwich bun will work, but brioche or potato rolls add extra softness and taste.
- Leftover pulled beef can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- For quicker cooking, you can use a pressure cooker or Instant Pot; cook for approximately 60-75 minutes under high pressure.
